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This easy lemon muffin recipe is oh-so-moist and full of bright, citrusy flavor. It’s perfect for breakfast or any time of day!
Bright, Sunny, Citrusy Muffins
Lemon muffins are one of those classic, cozy baked goods everyone should know how to make—because they are super easy to make. There’s no need to buy them at the bakery or grocery store when you can make them at home in minutes. (These Lemon Poppy Seed Muffins are also delicious!
That said, while they may seem like a simple recipe, there’s actually a lot that goes into making lemon muffins that are moist, fluffy, and flavorful: lemon juice and zest is key to that bright flavor, while a generous amount of eggs and butter give you a muffin that’s moist and light in texture.
Lemon Muffin Recipe
Ingredients
- ½ cup melted butter
- 1 cup white granulated sugar
- 2 cups all purpose flour
- 3 eggs
- 2 tablespoons milk
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For additional lemon flavor add 1 teaspoon of lemon extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 F.
- In a large bowl, whisk sugar, butter and eggs with an electric handheld mixer until smooth. Stir in milk, lemon juice.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines. Stir in lemon zest.
- Pour the batter into muffin tins (lined with muffin liners first).
- Bake for 12 minutes or until toothpick inserted into the center comes out clean or with a few breadcrumbs.
- Let the muffins cool before moving to the next step.
- Make the glaze by combining all the ingredients. Drizzle over the muffins with a spoon or a fork and let set. Garnish with lemon zest of 1-2 lemons (optional).
Notes
Nutrition
My Best Tips for Perfect Lemon Muffins
This is a easy-peasy-lemon-squeezy kind of recipe, but I’ve got a few additional pointers to help you make sure your lemon muffins turn out perfect!
- Let the ingredients warm to room temperature. Using room temperature (or warm) butter, eggs, and milk will help give your muffins a light, fluffy texture.
- Be careful not to over-mix your batter. This will over-develop the gluten in the batter, giving you dense, tough muffins.
- Make them gluten-free if needed. And speaking of gluten! If you want to make these lemon muffins gluten-free, I recommend using a cup-for-cup gluten-free all-purpose flour substitute. A single flour, like almond flour or coconut flour, won’t work.
- Add some extra zippy flavor. If you want even brighter lemon flavor in your muffins, use the optional lemon extract. It packs a bigger punch than juice!
How to Store
Lemon muffins can be stored at room temperature for up to 5 days if wrapped tightly in plastic wrap or stored in an airtight container. You can also freeze lemon muffins for up to 3 months and let them thaw at room temperature before serving, or heat them up in the microwave.
More Muffin Recipes to Try
- If you’re looking for a fall recipe, these Pumpkin Chocolate Chip Muffins are always a hit with my family!
- For a little bit of crunch, try these Banana Chocolate Granola Muffins.
- Sweet and cozy Cinnamon Sugar Breakfast Muffins smell amazing when they’re baking, and they taste even better.
- These Whole Wheat Banana Muffins are a wholesome breakfast option.
Is the olive oil in step 1 the butter in the ingredients list?
Muffins were made using room temperature warm ingredients, but it did not say how much oil to use; I probably added 1tbsp. Disappointed
No mention of the vanilla except in the ingredients list. They came out a bit dry as well. Not impressed with this recipe.
Should these be made with olive oil or melted butter?
Olive oil? The ingredients list butter. No mention of adding the vanilla. Substitute lemon extract for vanilla??