Strawberry Lemon Muffins Glaze (Print)

Fluffy muffins with strawberries and lemon glaze. Sweet-tart flavor, perfect for spring mornings.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - Zest of 1 large lemon

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/2 cup plain Greek yogurt or sour cream
10 - 1/3 cup vegetable oil or melted unsalted butter
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon pure vanilla extract

→ Fruit

13 - 1 1/2 cups fresh strawberries, hulled and diced

→ Glaze

14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons fresh lemon juice
16 - 1/2 teaspoon lemon zest

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
03 - In a separate bowl, whisk eggs, whole milk, Greek yogurt or sour cream, vegetable oil or melted unsalted butter, lemon juice, and vanilla extract until thoroughly blended.
04 - Add the wet mixture to the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
05 - Fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
06 - Divide batter evenly among the muffin cups, filling each cup about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack and cool completely.
09 - In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency as needed by adding more lemon juice or sugar.
10 - Drizzle prepared glaze over completely cooled muffins prior to serving.

# Expert Advice:

01 -
  • The glaze gives each muffin a citrusy punch you might not expect until you take your first bite.
  • They're easy to make but taste like you'll want to serve them at every spring brunch.
02 -
  • Overmixing the batter makes muffins tough—learned after one batch came out stubbornly dense.
  • Letting them cool completely before glazing means the glaze stays pretty and doesn&apost soak in.
03 -
  • Room temperature ingredients make the batter smoother and help muffins rise better.
  • Adding an extra pinch of salt to the glaze gives it subtle depth that balances the sweetness.
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