# What You’ll 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
# How-To:
01 - Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners or grease each cavity lightly.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly blended.
03 - In a second bowl, vigorously whisk eggs, whole milk, Greek yogurt or sour cream, vegetable oil or melted butter, fresh lemon juice, and vanilla extract until thoroughly blended.
04 - Add wet mixture to dry ingredients and stir gently until just combined. Avoid overmixing to maintain light texture.
05 - Gently fold diced strawberries into the batter to evenly distribute.
06 - Spoon batter evenly into prepared muffin tin, filling each cup approximately three-quarters full.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a small bowl, whisk powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable. Adjust texture by adding more juice or sugar as needed.
10 - Drizzle glaze over cooled muffins immediately prior to serving.
