Strawberry Muffins Lemon Glaze (Printable Version)

Fluffy strawberry muffins bursting with fresh berries, finished with a tangy lemon glaze perfect for any time.

# What You’ll Need:

→ Muffins

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 - 1/2 cup vegetable oil
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1 teaspoon pure vanilla extract
10 - 1 1/2 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 1/2 lemon, optional

# Step-by-Step Guide:

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 flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together vegetable oil, eggs, whole milk, vanilla extract, and lemon zest until fully incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients and mix gently until just combined. Do not overmix to maintain a tender crumb structure.
05 - Gently fold the diced strawberries into the batter with minimal stirring to preserve berry integrity.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a small bowl, whisk powdered sugar with fresh lemon juice, adding juice gradually until achieving desired consistency. Stir in lemon zest if desired.
10 - Drizzle the lemon glaze over completely cooled muffins before serving.

# Additional Tips::

01 -
  • They stay soft and tender for days, which means you can actually enjoy them instead of eating them all in one sitting (though let's be honest, that's tempting).
  • The lemon glaze transforms simple muffins into something that tastes like a bakery spent hours perfecting them, even though you'll spend maybe five minutes drizzling.
02 -
  • Don't overmix the batter after combining wet and dry ingredients, no matter how tempting it is to make it perfectly smooth; lumps disappear during baking but overmixing never does.
  • If you're using frozen strawberries, thaw and drain them thoroughly, squeezing gently in paper towels so excess water doesn't dilute the batter and make the muffins dense.
03 -
  • Room temperature ingredients mix more smoothly and create a finer crumb than cold ingredients straight from the fridge.
  • The glaze will set as it cools, so if you're making these ahead, keep the glaze separate and add it just before serving for the best texture and appearance.
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