Description
These Lemon Muffins are soft, moist, and bursting with fresh lemon flavor, perfect for a bright and refreshing treat. With a tender crumb enhanced by real lemon zest and juice, these muffins are topped with a sweet and tangy lemon glaze that adds the perfect finishing touch. Ideal for breakfast, brunch, or a delightful snack, these muffins are easy to make and sure to brighten your day.
Ingredients
Scale
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 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon lemon extract for additional lemon flavor
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
- Mix Wet Ingredients: In a large bowl, use an electric handheld mixer to whisk together the sugar, melted butter, and eggs until the mixture is smooth and well combined. Then stir in the milk and lemon juice.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Then fold in the lemon zest and vanilla extract (and lemon extract if using) carefully to preserve the batter’s lightness.
- Fill Muffin Tins: Line your muffin tin with muffin liners and evenly pour the batter into each cup, filling about two-thirds full.
- Bake: Place in the preheated oven and bake for about 12 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool: Allow the muffins to cool completely in the tin before removing to avoid breaking.
- Prepare Glaze: While muffins cool, whisk powdered sugar and lemon juice together until smooth to form the glaze.
- Glaze and Garnish: Drizzle the lemon glaze over the cooled muffins using a spoon or fork. Optionally, sprinkle with additional lemon zest for a burst of brightness. Let the glaze set before serving.
Notes
- Store muffins tightly wrapped in plastic wrap or an airtight container at room temperature for up to 5 days.
- These muffins freeze well for months; thaw at room temperature before glazing.
- For a stronger lemon flavor, add 1 teaspoon lemon extract to the batter as suggested.
- Do not overmix the batter to keep muffins tender and moist.
- Ensure muffins are fully cooled before glazing to prevent the glaze from melting off.
