Soft Lemon Muffins with Citrus Glaze

Lemon muffin topped with white glaze, surrounded by fresh lemons on a wooden surface.

Soft Lemon Muffins with Citrus Glaze

If you're looking for the best lemon muffins, this easy recipe delivers soft, moist muffins bursting with fresh citrus flavor and finished with a simple (yet tangy) lemon glaze. These bakery-style lemon muffins come together easily using pantry staples and only 10 minutes of prep time! They are perfect for breakfast, brunch, or a sweet snack.

Course Breakfast, Brunch, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 17

Total Time 32

Servings muffins

Calories 252kcal

Author Kelly Nash

Cost $8

Equipment

Ingredients

Lemon Muffins

2 1/2 cups all purpose flour spooned and leveled
1 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter melted and cooled
2 large eggs at room temperature
1 cup whole milk at room temperature
⅓ cup full-fat greek yogurt at room temperature
1 tsp lemon extract
2 tbsp lemon juice about 1 lemon
2 tbsp lemon zest about 2 lemons

Lemon Glaze

1 cup powdered sugar
2 tbsp lemon juice (about 1 lemon)

US Customary - Metric

Instructions

Preheat the oven to 350℉. Line a muffin tin with cupcake liners and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.
2 1/2 cups all purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
In a separate bowl, whisk the melted butter, eggs, milk, greek yogurt, lemon extract, lemon juice, and lemon zest until well combined.
1/2 cup unsalted butter, 2 large eggs, 1 cup whole milk, ⅓ cup full-fat greek yogurt, 1 tsp lemon extract, 2 tbsp lemon zest, 2 tbsp lemon juice
Pour the wet ingredients into the dry and use a rubber spatula to mix until just combined. Be careful not to overmix, the batter should be thick and lumpy.
Pour the batter evenly into the prepared muffin pan, filling each ¾ of the way full.
Bake the muffins for 15-17 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before removing them. Place them on a wire cooling rack to cool completely.
Make the lemon glaze by mixing together the powdered sugar and lemon juice until smooth. Drizzle over the tops of the cooled muffins & enjoy!
1 cup powdered sugar, 2 tbsp lemon juice

Notes

After they have completely cooled, these muffins can be stored in an airtight container for 1-3 days, or up to a week in the fridge.
Freeze muffins for up to 3 months in a freezer safe container.
Can be frozen with or without the glaze.

Nutrition