# 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
→ For the Glaze
14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons fresh lemon juice
16 - 1/2 teaspoon lemon zest
# How to Make:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well mixed.
03 - In a separate bowl, whisk together the eggs, milk, Greek yogurt or sour cream, vegetable oil or melted butter, fresh lemon juice, and vanilla extract until smooth.
04 - Add the wet mixture to the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing to ensure a tender crumb.
05 - Gently fold the diced strawberries into the batter, ensuring an even distribution.
06 - Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - For the glaze, whisk the powdered sugar, lemon juice, and lemon zest together in a bowl until smooth and pourable. Adjust the consistency with additional lemon juice or powdered sugar as needed.
10 - Drizzle the lemon glaze over the cooled muffins just before serving.
