Lemon muffins are the perfect way to start your day or enjoy a refreshing snack. These muffins combine a light, fluffy texture with the zing of fresh lemon juice and zest, topped off with a sweet lemon glaze that brings everything together. They’re easy to make and bursting with bright flavors, making them a favorite for both lemon lovers and anyone looking for a delicious baked treat.

Ingredients

For the Muffins:

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest

For the Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest

Directions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the melted butter, eggs, milk, sour cream, lemon juice, and lemon zest. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins light and airy.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled muffins.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calorie Count: 220 kcal per muffin

Variations

Lemon Blueberry Muffins: Add 1 cup of fresh or frozen blueberries to the batter for a fruity twist.
Gluten-Free Version: Substitute the all-purpose flour with gluten-free flour to make them gluten-friendly.
Extra Lemony: For a bolder lemon flavor, increase the amount of lemon zest in both the muffin batter and the glaze.

Storage and Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them to extend their freshness to 5 days.
Reheating: To enjoy warm muffins, reheat in the microwave for 10-15 seconds or place them in a 300°F (150°C) oven for 5 minutes.

10 FAQs

Can I freeze these lemon muffins?
Yes, they freeze well for up to 3 months. Just store them in an airtight container or freezer bag.
Can I substitute sour cream?
Yes, you can use Greek yogurt or buttermilk as a substitute for sour cream.
What other glazes can I use?
Try a vanilla glaze or even a cream cheese glaze for a different flavor profile.
Can I make mini muffins with this recipe?
Yes, simply reduce the baking time to about 10-12 minutes.
Why are my muffins dense?
Overmixing the batter can cause dense muffins. Mix until just combined.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can work in a pinch.
How can I make these muffins less sweet?
You can reduce the sugar in the batter to 3/4 cup without affecting the texture too much.
Do I need to use unsalted butter?
Unsalted butter is preferred, but if you use salted butter, reduce the added salt by half.
Can I add nuts?
Yes, chopped walnuts or almonds would add a nice crunch to the muffins.
Can I double this recipe?
Yes, you can easily double the ingredients to make 24 muffins.

Conclusion

These lemon muffins are the perfect combination of fresh citrus flavors and fluffy texture. They’re incredibly versatile, and the simple lemon glaze elevates them to a whole new level of deliciousness. Whether you’re making them for breakfast, brunch, or a sweet afternoon treat, these muffins are sure to become a household favorite. Try out different variations and enjoy the refreshing tang in every bite!