Strawberry Lemon Muffins Glaze (Printable)

Moist muffins combine juicy strawberries with fresh lemon and a sweet-tart glaze, ideal for breakfast or brunch.

# What You'll Need:

→ 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

→ For the Glaze

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

# How-To Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
03 - In a separate bowl, whisk the eggs, milk, Greek yogurt or sour cream, vegetable oil or melted butter, fresh lemon juice, and vanilla extract until well blended.
04 - Add wet ingredients to dry ingredients. Stir gently until just combined; avoid overmixing.
05 - Gently fold in the diced strawberries.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust with more juice or sugar as needed.
10 - Drizzle glaze over cooled muffins just before serving.

# Expert Advice:

01 -
  • The tart-sweet lemon glaze is addictive, and honestly, no one will judge you if you eat it straight from the bowl.
  • Gentle mixing keeps the muffins fluffy and never dense, which took me way too long to appreciate.
02 -
  • Overmixing the batter turns these muffins dense, so stopping once just combined is critical: I ignored this once, and they ended up like little bricks.
  • Patting the diced strawberries dry helps keep the bottoms from getting mushy—which I discovered only after that first soggy-bottomed batch.
03 -
  • A wire rack is your best friend for avoiding soggy muffins—always let them cool completely before glazing.
  • Sneak a little extra vanilla into the glaze for a subtle warmth that surprises everyone.
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