# 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
# How To Make:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
03 - In a separate bowl, whisk eggs, whole milk, yogurt or sour cream, vegetable oil or melted unsalted butter, fresh lemon juice, and vanilla extract thoroughly.
04 - Add wet ingredients to dry ingredients. Stir gently just until combined; avoid overmixing to maintain tenderness.
05 - Fold diced strawberries into the batter with a spatula, distributing evenly.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely.
09 - Whisk powdered sugar, lemon juice, and lemon zest in a bowl until glaze is smooth and pourable. Adjust consistency with additional lemon juice or sugar as needed.
10 - Drizzle glaze over completely cooled muffins. Serve immediately.
