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Strawberry season this year went by really fast... almost too fast! Up in Wisconsin, the season started late and pretty much ended this past holiday weekend. Sadly, I didn't get a chance to make it. The day we planned on going was rained out. I guess we better get in early next year! Thankfully strawberries were on sale so I still got a chance to play with my favorite berries. With some of the berries, I made these Glazed Lemon Strawberry Muffins as delicious start to the day. A lemony muffin batter with a hint of cornmeal is dotted with fresh chopped strawberries before baking, then topped with a sweet lemon glaze.

What struck me about the recipe was the use of cornmeal. The addition was a nice surprise that really lifted the lemon flavors and complimented the strawberries. Who knew?! This recipe would work well with blueberries as well, since lemon pairs up nicely with them. I just may try this out soon to highlight blueberry season! The glaze was the slight adaptation I made to the original recipe. Because cornmeal has a tendency to result in a dry muffin, I topped them with a simple lemon glaze for that extra layer of texture to offset any dryness. Fortunately, the muffins weren't dry at all so the glaze was just another sweet touch it needed!


  • 8 tablespoons butter, room temperature
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • zest from 2 lemons
  • 1 1/2 cups all purpose flour
  • 2 tablespoons cornmeal
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup fresh squeezed lemon juice
  • 1/3 cup yogurt
  • 1/2 teaspoon vanilla extract
  • 1 cup strawberries, finely diced
  • Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh-squeezed lemon juice
  • Garnish:
  • 4-6 strawberries, thinly sliced
  • powdered sugar for dusting


  • Preheat the oven to 350 degrees. Grease a muffin tin and line with paper liners.
  • Combine the flour, cornmeal, baking soda and powder, and salt in a medium bowl. In a large bowl, use a mixer to whip the butter for 5 minutes until it is light and fluffy. Add the sugar and cream for another 2 minutes.
  • With mixer on low, add the eggs one at a time, and then the lemon zest.
  • In a small bowl, mix together the lemon juice, yogurt, and vanilla. With mixer on low slowly pour in the liquid, and then gradually add the flour, mixing just until combined.
  • Finally, use a spoon to fold in the sliced strawberries. Spoon the batter into the muffin tin.
  • Bake for 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool for 45 minutes.
  • Meanwhile, prepare glaze by combining powdered sugar and lemon juice.
  • Once the muffins have cooled, top with glaze. Garnish with slices of strawberries and dust with powdered sugar before serving.

Categories: Muffin 

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