Strawberry Muffins Lemon Glaze (Printable Version)

Moist muffins filled with fresh strawberries and finished with a tangy lemon glaze.

# What You Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - ½ cup vegetable oil
07 - 2 large eggs
08 - ¾ cup whole milk
09 - 1 teaspoon pure vanilla extract
10 - 1½ cups fresh strawberries, diced
11 - Zest of 1 lemon

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice
14 - Zest of ½ lemon

# 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 flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together oil, eggs, milk, vanilla extract, and lemon zest until well combined.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
05 - Gently fold diced strawberries into the batter.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar with lemon juice, adding juice gradually until desired consistency is achieved. Stir in lemon zest.
10 - Drizzle glaze over cooled muffins before serving.

# Expert Advice:

01 -
  • Fresh berries burst in every bite, giving you little pockets of tartness that balance the tender crumb perfectly.
  • The lemon glaze adds a sophisticated finish that makes these feel like they came from a proper bakery, but they're honestly easier than boxed anything.
  • They stay moist for days, which means you can bake a batch and actually enjoy them without rushing.
02 -
  • Fresh strawberries release moisture as they sit in batter, so don't make these hours ahead unless you want them slightly damp; this recipe is best baked the morning you want to eat them.
  • Room temperature eggs and milk mix more smoothly with the oil, so take them out of the fridge while you prep everything else.
  • The glaze thickens as it cools, so if you make it too thick at first, add a tiny bit more juice rather than starting over.
03 -
  • Don't open the oven door before the 20-minute mark; the temperature drop can cause them to collapse before they've set.
  • If your muffin tin is dark or nonstick, reduce the oven temperature to 350°F since they brown faster and you want the inside cooked through before the tops darken too much.
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