# 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 to 3 tablespoons fresh lemon juice
16 - 1/2 teaspoon lemon zest
# Directions:
01 - Set oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together 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 butter, lemon juice, and vanilla extract until smooth and homogenous.
04 - Add the wet mixture to the dry ingredients. Stir gently until just combined; take care not to overmix.
05 - Fold diced strawberries into the batter with a spatula, distributing evenly.
06 - Portion the batter equally into the muffin tin, filling each cup approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack and cool completely.
09 - Whisk powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth and pourable. Adjust thickness by adding more lemon juice or powdered sugar as needed.
10 - Drizzle or spoon glaze over cooled muffins before serving.
