If you love bright, citrusy treats that feel like sunshine in every bite, you're going to love these glazed Lemon Muffins. They're incredibly soft, moist and bursting with fresh lemon flavor, then finished with a sweet lemon glaze that takes them over the top.
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These glazed Lemon Muffins are the perfect balance of sweet and tangy, with lemony flavor in every bite. They're soft, fluffy and perfect for breakfast, snacks and dessert. Whether you're baking for brunch, summer snacking or just craving something sweet and summery, these lemon muffins make the perfect treat. Our peach muffins are delicious, too!
If you love the refreshing flavor of lemon, our lemon drop cookies, low-sugar lemonade and creamy lemon bars are a must try next.
Why You'll Love Our Lemon Muffins
- Made with lemon glaze that adds the perfect finishing touch!
- Perfectly sweet & tangy.
- They have a light, fluffy texture and the perfect crumb.
- They're great to make in batches and are freezer-friendly.
Ingredients
To make between 10 and 12 lemon muffins you need:
For The Muffins
- 1 ½ cups all-purpose flour
- ⅔ cup white sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- ½ cup lemon juice
- ⅓ cup milk
- 1 teaspoon lemon extract
- 1 egg
- lemon zest
For The Lemon Glaze
- ½ cup powdered sugar
- 2 tablespoon melted butter
- 2 tablespoon milk
- 1 teaspoon lemon extract
Tips from the Chef
- Use fresh lemon juice and zest for the best flavor.
- Don't over mix the batter. A few lumps are okay. Over mixing makes dense muffins.
- Use room temperature ingredients for easy and even mixing.
How To Make Lemon Muffins
- Preheat the oven to 350℉. Line a standard size muffin tin with paper liners or lightly grease the cups with oil or butter.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder and salt.
- In a separate mixing bowl, mix the melted butter, milk, lemon juice, lemon extract, egg and lemon zest. Pour the wet ingredients into the dry ingredients and gently stir until just combined. To keep the muffins soft and tender, do not over mix.
- Divide batter evenly into the muffin cups, filling almost to the top. Bake for 15-18 minutes, until a toothpick inserted comes out clean.
- Let cool for a few minutes before removing from the pan. Optionally, let muffins cool completely before glazing with the lemon gaze.
- To make the glaze, whisk together the powdered sugar, melted butter, milk and lemon extract until smooth and pourable. Using a measuring cup with a pour spout is ideal for this step. If glaze is too thick to pour, add a splash of milk. Drizzle over the muffins and serve.
How To Store
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Store in the freezer in freezer-safe storage containers for up to 3 months. Thaw at room temperature or overnight in the fridge.
Recipe FAQs
Yes. Lemon muffins are freezer-friendly for about 3 months. They can be glazed before freezing or after thawing.
Yes! To make these lemon muffins dairy free, use olive oil or a plant-based butter instead of traditional unsalted butter and almond milk instead of dairy milk.
Recipe
Lemon Muffins
Ingredients
Muffins
- 1 ½ cups all-purpose flour
- ⅔ cups white sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup lemon juice
- ⅓ cup milk
- 1 large egg
- 1 teaspoon lemon extract
- lemon zest, from 1 lemon
Lemon Glaze
- ½ cup powdered sugar
- 2 tablespoon melted butter
- 2 tablespoon milk
- 1 teaspoon lemon extract
Instructions
- Preheat the oven to 350℉. Line a standard size muffin tin with paper liners or lightly grease the cups with oil or butter.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder and salt.
- In a separate mixing bowl, mix the melted butter, milk, lemon juice, lemon extract, egg and lemon zest. Pour the wet ingredients into the dry ingredients and gently stir until just combined. To keep the muffins soft and tender, do not over mix.
- Divide batter evenly into the muffin cups, filling almost to the top. Bake for 15-18 minutes, until a toothpick inserted comes out clean.
- Let cool for a few minutes before removing from the pan. Optionally, let muffins cool completely before glazing with the lemon gaze.
- To make the glaze, whisk together the powdered sugar, melted butter, milk and lemon extract until smooth and pourable. If too thick, add a splash of milk. Drizzle over the muffins and serve.
Notes
Nutrition
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