# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 0.5 teaspoon baking soda
05 - 0.5 teaspoon salt
06 - Zest of 1 large lemon
→ Wet Ingredients
07 - 2 large eggs
08 - 0.5 cup whole milk
09 - 0.5 cup plain Greek yogurt or sour cream
10 - 0.33 cup vegetable oil or melted unsalted butter
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon pure vanilla extract
→ Fruit
13 - 1.5 cups fresh strawberries, hulled and diced
→ For the Glaze
14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons fresh lemon juice
16 - 0.5 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.
02 - In a large bowl, combine flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Whisk until thoroughly blended.
03 - In a separate bowl, whisk eggs, milk, yogurt or sour cream, oil or melted butter, lemon juice, and vanilla extract until smooth.
04 - Add the wet ingredients to the dry mixture and stir gently to incorporate; avoid overmixing.
05 - Carefully fold the diced strawberries into the batter until evenly distributed.
06 - Divide the batter evenly among the prepared muffin cups, filling each compartment about three-quarters full.
07 - Bake for 18 to 22 minutes until a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
09 - Whisk powdered sugar, lemon juice, and lemon zest together until the glaze is smooth and pourable. Adjust consistency with additional lemon juice or powdered sugar as needed.
10 - Drizzle glaze over cooled muffins just before serving.
