Strawberry Muffins With Vanilla Lemon Glaze Recipe

Name: Strawberry Muffins With Vanilla Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons butter, room temperature; 3/4 cup sugar; 2 eggs, room temperature; zest from 2 lemon; 1 1/2 cups all-purpose flour; 2 tablespoons cornmeal; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup fresh squeezed lemon juice; 1/3 cup yogurt; 1/2 teaspoon vanilla extract; 1 cup strawberry, finely diced; 1/2 cup powdered sugar; 2 tablespoons fresh-squeezed lemon juice

Servings: persons

8 tablespoons butter, room temperature
3/4 cup sugar
2 eggs, room temperature
zest from 2 lemon
1 1/2 cups all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup fresh squeezed lemon juice
1/3 cup yogurt
1/2 teaspoon vanilla extract
1 cup strawberry, finely diced
1/2 cup powdered sugar
2 tablespoons fresh-squeezed lemon juice

1
Preheat the oven to 350 degrees. Grease a muffin tin and line with paper liners.
2
Combine the flour, cornmeal, baking soda and powder, and salt in a medium bowl. In a large bowl, use a mixer to whip the butter for 5 minutes until it is light and fluffy. Add the sugar and cream for another 2 minutes.
3
With mixer on low, add the eggs one at a time, and then the lemon zest.
4
In a small bowl, mix together the lemon juice, yogurt, and vanilla. With mixer on low slowly pour in the liquid, and then gradually add the flour, mixing just until combined.
5
Finally, use a spoon to fold in the sliced strawberries. Spoon the batter into the muffin tin.
6
Bake for 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool for 45 minutes.
7
Meanwhile, prepare glaze by combining powdered sugar and lemon juice.
8
Once the muffins have cooled, top with glaze. Garnish with slices of strawberries and dust with powdered sugar before serving.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 tablespoons butter, room temperature, 3/4 cup sugar, 2 eggs, room temperature, zest from 2 lemon, and more.

Yes, Strawberry Muffins With Vanilla Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Muffins With Vanilla Lemon Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions