# 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
# How To Make It:
01 - Preheat the 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 blended.
03 - Using a second bowl, whisk eggs with whole milk, Greek yogurt or sour cream, vegetable oil or melted unsalted butter, fresh lemon juice, and vanilla extract until well integrated.
04 - Pour wet ingredients into the dry mixture and stir gently to create a batter. Mix only until just combined to preserve muffin texture.
05 - Carefully fold diced fresh strawberries into the batter, ensuring even distribution without overmixing.
06 - Spoon batter into muffin cups, filling each about three-quarters full for optimal rise.
07 - Position muffin tin on center rack. Bake for 18 to 22 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
09 - In a bowl, whisk powdered sugar with lemon juice and lemon zest until smooth. Adjust with additional lemon juice or powdered sugar for desired thickness.
10 - Drizzle lemon glaze over cooled muffins prior to serving.
