📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. This high initial temperature helps create a nice domed top on your muffins, so don't skip it!
2. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Make sure to really get in there and mix it well; you want everything evenly distributed for a consistent rise.
3. In a separate medium bowl, whisk together the wet ingredients: 1 large egg, 1/2 cup buttermilk (or milk with 1/2 tablespoon lemon juice added, let it sit for 5 minutes), 1/4 cup melted unsalted butter (cooled slightly), 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract. Whisk until everything is well combined and smooth.
4. Add the wet ingredients to the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. The batter will be thick and lumpy, and that’s exactly what you want! Overmixing leads to tough muffins, and no one wants a tough muffin, right?
5. Gently fold in 1 cup of fresh strawberries, finely diced. Be careful not to mash them too much. You want those distinct bursts of fruit in every bite. If you're feeling fancy, reserve a few pieces to sprinkle on top.
6. Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds full. If you have any reserved strawberry pieces, now's the time to scatter them over the tops of the muffins.
7. Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. This two-temperature baking trick is my secret for those bakery-style domed tops!
8. While the muffins are baking, prepare the lemon glaze. In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until smooth. Start with 2 tablespoons and add more a tiny bit at a time until you reach a pourable but not too thin consistency. A bit of lemon zest can also be added for extra zing!
9. Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. This prevents them from getting soggy bottoms.
10. Once cooled, drizzle generously with the lemon glaze. Let the glaze set for a few minutes before serving. Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days, though they probably won't last that long!