Strawberry Muffins Lemon Glaze (Print Version)

Fluffy muffins bursting with fresh strawberries and finished with a tangy lemon glaze for a bright flavor.

# What You’ll 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 - 1 ½ 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

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together vegetable oil, eggs, milk, vanilla extract, and lemon zest until thoroughly combined.
04 - Pour wet ingredient mixture into dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Gently fold diced strawberries into the batter using a spatula or folding technique.
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 emerges clean.
08 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar with fresh lemon juice, adding juice gradually until reaching desired consistency, then stir in lemon zest.
10 - Drizzle prepared lemon glaze over completely cooled muffins before serving.

# Additional Tips::

01 -
  • They're impossibly moist without being dense, thanks to the vegetable oil keeping things tender while the strawberries add natural sweetness.
  • The lemon glaze is tangy enough to feel grown-up, but the muffins stay approachable enough for kids and purists alike.
  • You can have twelve of them ready before most people finish their first cup of coffee on a weekend morning.
02 -
  • Fresh strawberries release a lot of liquid as they bake, which is why dicing them small and distributing them evenly prevents soggy bottoms—I learned this by making two sad batches before it clicked.
  • The temperature of your wet ingredients actually matters; cold eggs and milk won't incorporate as smoothly into the flour mixture, and you'll end up with a more textured batter.
03 -
  • Use an ice cream scoop to fill your muffin cups—it ensures even portions and eliminates the mess of spooning batter one-handed.
  • Don't open the oven door to peek until at least 18 minutes have passed; the sudden temperature drop can cause muffins to collapse.
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