# What You 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
→ Glaze
14 - 1 cup powdered sugar
15 - 2–3 tablespoons fresh lemon juice
16 - 1/2 teaspoon lemon zest
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease with oil or nonstick spray.
02 - Whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest in a large mixing bowl.
03 - In a separate bowl, whisk eggs, whole milk, yogurt or sour cream, vegetable oil or melted butter, lemon juice, and vanilla extract until fully blended.
04 - Add wet components to dry ingredients. Stir gently with a spatula or wooden spoon until batter is just combined; avoid overmixing.
05 - Carefully incorporate diced strawberries into the batter for even distribution.
06 - Divide batter equally among muffin cups, filling each approximately three-quarters full.
07 - Place muffin tin in preheated oven. Bake for 18–22 minutes or until a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in tin for 5 minutes, then transfer to wire rack to cool completely.
09 - Whisk powdered sugar, lemon juice, and lemon zest in a small bowl. Adjust with additional lemon juice or sugar for a pourable consistency as needed.
10 - Drizzle glaze over cooled muffins. Serve immediately or store as needed.
