# Components:
→ 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 lightly.
02 - In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until thoroughly blended.
03 - In a separate bowl, whisk eggs, milk, yogurt or sour cream, vegetable oil or melted unsalted butter, lemon juice, and vanilla extract until smooth.
04 - Add the wet ingredients to the dry ingredients. Using a spatula, gently stir until just combined. Avoid overmixing for optimal texture.
05 - Carefully fold in the diced strawberries to distribute evenly throughout the batter.
06 - Divide the batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a small bowl, whisk powdered sugar, lemon juice, and lemon zest together until smooth and pourable. Adjust consistency as needed.
10 - Drizzle the lemon glaze over completely cooled muffins prior to serving.
