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Lemon Muffins Recipe

Megan
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 . What I love most is how quick and easy they are to make. This easy lemon muffin recipe makes the best muffins for wonderfully delicious breakfast, snack or dessert.
4.80 from 24 votes
Prep Time 10 minutes
Cook Time 14 minutes
Rest Time 30 minutes
Total Time 54 minutes
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

Lemon Muffins

  • 2 cups (240 g) all purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • 2 lemons, zested
  • 4 tbsp unsalted butter, melted
  • ¼ cup (59 ml) canola oil
  • 2 large eggs (US), room temperature
  • ½ tsp vanilla extract
  • ½ cup milk, room temperature
  • ¼ cup (59 ml) lemon juice, room temperature
  • ¼ cup (60 g) sour cream, room temperature

Lemon Glaze

  • 1 cup (120 g) powdered sugar
  • 2 - 3 tbsp (30 - 45 ml) lemon juice

Instructions
 

  • In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
    2 cups (240 g) all purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
  • In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency.
    1 cup (200 g) granulated sugar, 2 lemons, zested
  • Whisk in the melted butter, oil, eggs, vanilla extract, lemon juice, sour cream and milk together until well combined. 
    4 tablespoon unsalted butter, melted, ¼ cup (59 ml) canola oil, 2 large eggs (US), room temperature, ½ teaspoon vanilla extract, ½ cup milk, room temperature, ¼ cup (59 ml) lemon juice, room temperature, ¼ cup (60 g) sour cream, room temperature
  • 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. 
    While the muffin batter rests, preheat the oven to 425 F (218 C) and line a 12 ct. muffin pan with cupcake liners.
  • Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup.
    This method produces the tallest bakery style tops. If you prefer to bake them all at once, the tops won’t be as high.
  • Bake the muffins at 425 F for 6 minutes, then reduce the temperature to 350 (177 C) for an additional 7-9 minutes. Do not open the oven door to reduce the temperature. Wait until closer to the minimum baking time. The muffins will bake for a total of 13 - 15 minutes. 
    The muffins are done when a toothpick inserted into the center of the muffins comes about with a few moist crumbs.
  • Cool the lemon muffins in the muffin pan for 5 minutes. Carefully remove the muffins to cool to room temperature and make the lemon glaze.
  • Make the 2 ingredient lemon glaze by stirring the fresh lemon juice into the powdered sugar until you reach your desired consistency. For a thicker glaze, use 1 - 2 tablespoons. For a thinner glaze, 2 - 3 tablespoons.
    Spoon the glaze over the mostly cooled lemon muffins. Top with lemon zest if you like and enjoy!
    1 cup (120 g) powdered sugar, 2 - 3 tablespoon (30 - 45 ml) lemon juice

Notes

Store leftover muffins: Place the moist lemon muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days. 
Mini Lemon Muffins: Prepare the lemon muffin recipe according to the recipe directions. Grease or line a 24 ct. mini muffin pan with mini cupcake liners. Preheat the oven to 375 F (190 C) and fill each muffin liner with about 1 tablespoon (15 ml) of lemon muffin batter. Bake for 12-14 minutes. This recipe makes about 36 mini muffins.
Keyword Lemon Muffin Recipe, Lemon Muffins, Lemon Muffins Recipe
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