Description
Deliciously soft strawberry muffins topped with a zesty lemon glaze, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup whole milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh strawberries, diced
- Zest of 1 lemon
- 1 cup powdered sugar (for glaze)
- 2 to 3 tablespoons fresh lemon juice (for glaze)
- Zest of ½ lemon (for glaze)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix the dry ingredients in a large bowl: whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients in a medium bowl: whisk together the vegetable oil, eggs, milk, vanilla extract, and lemon zest until well incorporated.
- Unite the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, keeping some lumps.
- Add the diced strawberries and fold gently into the batter.
- Fill the muffin cups about three-quarters full with batter.
- Bake in the oven for 20 to 22 minutes until a toothpick comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring to a wire rack.
- Prepare the glaze by whisking powdered sugar and lemon juice, adding juice until the desired consistency is reached.
- Glaze the cooled muffins, allowing the glaze to ooze over the tops.
Notes
To make the muffins dairy-free, substitute with almond milk and use coconut oil for a tropical flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg