Lemon Muffins Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Lemon Muffins burst with fresh zest and juice in tender crumb topped with crunchy sugar lid and tangy glaze for bakery-style breakfast treat.

This 30-minute batch makes 12 golden domes perfect for tea time or grab-and-go.

Real lemon flavor without extracts. Yogurt keeps them moist for days.

Why This Recipe Works

High initial heat creates domed tops. Lemon zest-sugar rub maximizes oil extraction. Yogurt tenderizes without heaviness. Buttermilk alternative works perfectly. Glaze soaks in without sogginess.

Ingredients & Prep

Muffins:

• 2 cups (250g) all-purpose flour
• ¾ cup (150g) granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 2 lemons
• ½ cup (120ml) vegetable oil
• 2 eggs
• ¾ cup (180g) plain yogurt
• ¼ cup (60ml) lemon juice
• 1 tsp vanilla

Topping:

• ¼ cup coarse sugar
• 1 cup powdered sugar + 2 tbsp lemon juice (glaze)

Step-by-Step Instructions

1. Preheat 425°F; line 12-cup muffin tin.
2. Rub lemon zest into sugar until fragrant; whisk with flour, baking powder, soda, salt.
3. Whisk oil, eggs, yogurt, lemon juice, vanilla until smooth.
4. Combine wet-dry just until no streaks remain.
5. Divide batter; sprinkle coarse sugar. Bake 5 minutes, reduce to 350°F, bake 15 minutes more.
6. Whisk glaze; drizzle over cooled muffins.

Flavor Variations

Storage Tips

Room temp 3 days airtight; freeze unglazed 2 months.

FAQs

Flat tops?
425°F start essential; don’t overmix.

Dry crumb?
Oil + yogurt combo prevents.

Batter thick?
Perfect consistency; don’t thin.

Conclusion

Lemon Muffins sunshine-dazzle breakfast zesty perfection.

Lemon Muffins Recipe

Print Recipe

Soft, fluffy lemon muffins bursting with fresh citrus flavor and topped with a simple lemon glaze. Bright, bakery-style muffins perfect for breakfast, brunch, or a sweet snack.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Lemon Muffins:
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil or melted butter
• 1/2 cup milk or yogurt
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Lemon Glaze (optional):
• 1/2 cup powdered sugar
• 1–2 tbsp fresh lemon juice

Instructions

• 1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
• 2. In a large bowl, whisk flour, sugar, baking powder, and salt.
• 3. In another bowl, whisk eggs, oil, milk, lemon juice, lemon zest, and vanilla.
• 4. Add wet ingredients to dry ingredients and mix just until combined.
• 5. Divide batter evenly among muffin cups.
• 6. Bake 18–22 minutes, or until a toothpick inserted comes out clean.
• 7. Cool muffins slightly.
• 8. Whisk powdered sugar and lemon juice to make glaze.
• 9. Drizzle glaze over warm or cooled muffins if desired.

Notes

• Do not overmix the batter for tender muffins.
• Add blueberries or poppy seeds for variation.
• Muffins keep well for 2–3 days in an airtight container.

Nutrition

• Serving Size: 1 muffin
• Calories: 230
• Sugar: 18g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg

Keywords: lemon muffins, lemon breakfast muffins, citrus muffins