These easy lemon muffins are oh-so-moist and full of bright, citrusy flavor. They’re perfect for breakfast or any time of day!
Muffins are one of those recipes that everyone seems to love. (Seriously, think about it: do you know anyone who doesn’t love muffins?!) They’re like a little piece of cake, but not quite as sweet, and they’re perfect for a snack or breakfast on the go. These lemon muffins are my current favorite muffin recipe—they’re light, fluffy, and full of bright citrus flavor.
Easy Lemon Muffin Recipe
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.
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.
See recipe card below this post for ingredient quantities and full instructions.
For the Lemon Muffins:
- Butter – I recommend using unsalted butter.
- White granulated sugar
- All-purpose flour – If you’d like to make gluten-free lemon muffins, you can use a cup-for-cup gluten-free all-purpose flour substitute.
- Eggs – Let the eggs come to room temperature before you start the recipe.
- Milk – Any kind you have on hand will work, but I prefer using whole milk for baking.
- Lemon juice
- Baking powder
- Baking soda
- Lemon zest
- Vanilla extract
- Lemon extract – This is optional, and will add extra lemon flavor to your lemon muffins.
For the Glaze:
- Powdered sugar
- Lemon juice
How to Make Lemon Muffins
Preheat the oven to 350ºF and line muffin tins with muffin liners.
2. Mix Wet Ingredients
In a large bowl, mix together sugar, olive oil and eggs with an electric handheld mixer until they are smooth. Add milk and lemon juice to the mixture and stir.
3. Finish the Muffin Batter
In a separate bowl, mix together the dry ingredients. Add the wet ingredients and mix on low until everything is combined. Stir in the lemon zest.
Pour the batter into muffin tins. Bake the muffins for 12 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs.
5. Cool and Glaze
Let the muffins cool completely. To make the glaze, combine all of the ingredients. Then, use a spoon or fork to drizzle it over the muffins. Let it set. If you want, you can also garnish with lemon zest from 1-2 lemons.
How to Store Lemon Muffins
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.
What makes lemon muffins light and fluffy?
Using room temperature (or warm) butter, eggs, and milk will help give your muffins a light, fluffy texture. Also, be careful not to over-mix your batter!
What is the best flavor of muffin?
I love these lemon muffins, but I have muffins for all tastes and preferences here on All Things Mamma! Try my Banana Muffins, Chocolate Chip Muffins, Blueberry Muffins, and Two-Ingredient Pumpkin Spice Muffins.
Can I add poppy seeds to these lemon muffins?
Absolutely! Feel free to add a tablespoon or two of poppy seeds to make these into lemon poppyseed muffins.
More Muffin Recipes to Try
- Pumpkin Chocolate Chip Muffins
- Banana Chocolate Granola Muffins
- Cinnamon Sugar Breakfast Muffins
- Whole Wheat Banana Muffins
- 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
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Preheat the oven to 350 F.
- In a large bowl, whisk sugar, olive oil 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).
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??