These lemon muffins are light, fluffy, incredibly moist and are bursting with fresh lemon flavor. They’re bakery style muffins with beautiful tall, domed tops covered in a bright and tart lemon glaze.
In another bowl whisk the sugar and lemon zest together. Whisk in the melted butter, oil, eggs, vanilla extract, lemon juice, sour cream and milk together until well combined.
Stir the dry ingredients into the wet until just combined. Do not overmix. Let the lemon muffin batter rest at room temperature for about 20-30 minutes.
Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Bake the muffins at 425 F for 6 minutes, then reduce the temperature to 350 (177 C) for an additional 7-9 minutes.
Make the 2 ingredient lemon glaze by stirring the fresh lemon juice into the powdered sugar until you reach your desired consistency. Spoon the glaze over the mostly cooled lemon muffins. Top with lemon zest if you like and enjoy!