# What You'll Need:
→ Muffins
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup vegetable oil
07 - 2 large eggs
08 - 1/2 cup plain Greek yogurt or sour cream
09 - 1/4 cup whole milk
10 - 1 teaspoon vanilla extract
11 - 1 1/2 cups fresh strawberries, diced
12 - 1 tablespoon lemon zest
→ Lemon Glaze
13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest
# Method:
01 - Preheat 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 flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - In a separate bowl, whisk together vegetable oil, eggs, Greek yogurt, milk, and vanilla extract until the mixture is smooth and well combined.
04 - Pour the wet ingredient mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Gently fold the diced strawberries into the batter using a spatula, distributing them evenly throughout.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately two-thirds full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean and the tops are golden brown.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
09 - In a small bowl, whisk powdered sugar with lemon juice and zest until a smooth, pourable consistency is achieved.
10 - Drizzle the lemon glaze evenly over the cooled muffins and allow to set before serving.
