These lemon muffins are a burst of sunshine in every bite, with a perfect balance of zesty citrus and sweet, tender crumb. In just 30 minutes, you can whip up a batch that fills your kitchen with the irresistible aroma of fresh-baked goodness. The golden tops are slightly crisp, while the inside stays moist and fluffy, making each muffin a delightful treat for breakfast or a midday snack.
Packed with bright lemon flavor and a hint of richness from buttery undertones, these muffins are as satisfying as they are easy to make. Whether enjoyed warm from the oven or paired with your favorite tea, they’re a simple yet indulgent way to brighten your day. Perfect for sharing—or keeping all to yourself!
Ingredients for Lemon Muffins
- For the Muffins:
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¾ cup (180 g) sour cream (can substitute with plain yogurt)
- ½ cup (113 g) unsalted butter, melted
- 1 large egg
- 3 Tablespoons lemon zest (from about 2 lemons)
- 2 Tablespoons lemon juice (freshly squeezed is best)
- ½ teaspoon lemon extract (optional, for a stronger lemon flavor)
- For the Lemon Glaze:
- 1 ¼ cups (160 g) powdered sugar
- 1 ½ – 3 Tablespoons lemon juice (adjust for desired consistency)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a 12-count muffin tin with paper liners. Set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk together the sour cream, melted butter, egg, lemon juice, lemon zest, and lemon extract (if using) until smooth.
- Make the batter: Add the wet ingredients to the dry ingredients. Use a spatula to gently combine until you have a uniform batter. Do not over-mix to avoid dense muffins.
- Fill the muffin tin: Evenly divide the batter into the prepared muffin tin. For larger muffins, fill only 10 cavities instead of 12.
- Bake: Place the muffin tin on the center rack of the oven. Bake at 425°F (220°C) for 8 minutes, then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 5-6 minutes. A toothpick inserted into the center of a muffin should come out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a cooling rack to cool completely before glazing.
- Make the glaze: In a small bowl, whisk together the powdered sugar and 1 ½ Tablespoons of lemon juice. If the glaze is too thick, add more lemon juice, a splash at a time, until it reaches a smooth, drizzle-able consistency.
- Glaze the muffins: Drizzle the glaze over the cooled muffins or dip the muffin tops into the glaze. For a firmer glaze, let it sit for a few minutes before serving.
Perfect Pairings: Serving Suggestions
These lemon muffins are delightful on their own, but they can be elevated with a few simple additions. Serve them with a dollop of whipped cream or a side of fresh berries for a refreshing twist. For a cozy treat, pair them with a cup of herbal tea or a latte. They also make a great addition to a brunch spread alongside yogurt parfaits or a fruit salad.
Keep Them Fresh: Storage and Reheating Tips
Store your lemon muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. If glazed, let the glaze set completely before storing to avoid a sticky mess.
Mix It Up: Recipe Variations
Want to switch things up? Try adding a handful of blueberries or raspberries to the batter for a fruity twist. For a nutty flavor, fold in ½ cup of chopped almonds or walnuts. If you’re a fan of poppy seeds, add 1-2 tablespoons for a classic lemon-poppy seed combo. You can also swap the lemon glaze for a vanilla or cream cheese glaze for a different flavor profile.
Quick Tips for Success
To ensure your muffins turn out perfectly, avoid over-mixing the batter—just stir until the ingredients are combined. Use a cookie scoop to evenly distribute the batter into the muffin tin for consistent sizes. If you’re short on time, skip the glaze and dust the muffins with powdered sugar instead. And remember, the high initial oven temperature helps create those beautiful domed tops!
Glaze Like a Pro
For the perfect lemon glaze, start with 1 ½ tablespoons of lemon juice and add more as needed to reach a smooth, drizzle-able consistency. If you prefer a thicker glaze, use less juice. For a glossy finish, dip the muffin tops directly into the glaze and let the excess drip off. Let the glaze set for 10-15 minutes before serving for a clean, polished look.
Lemon Muffins
Ingredients
Muffins
- 1 ¾ cup all-purpose flour (220 g)
- ¾ cup granulated sugar (150 g)
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¾ cup sour cream (180 g)
- ½ cup unsalted butter (113 g) melted
- 1 large egg
- 3 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- ½ teaspoon lemon extract optional, but will give your muffins a stronger lemon flavor
Lemon Glaze
- 1 ¼ cup powdered sugar (160 g)
- 1 ½ – 3 Tablespoons lemon juice
Instructions
- Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, and salt.
- In a separate bowl, whisk together sour cream, melted butter, egg, lemon juice, lemon zest, and lemon extract (if using) until well-combined.
- Add the wet ingredients to the dry ingredients and use a spatula to gently combine until you have a uniform batter (don’t over-mix or your muffins will be dense!). This is a very thick muffin batter.
- Evenly divide batter into prepared muffin tin – for larger, taller muffins only divide the batter into 10 cavities rather than all 12.
- Bake in center rack of 425F (220C) for 8 minutes, then, without opening the oven door, reduce temperature to 350F and continue to bake for another 5-6 minutes (may need a minute longer if only baking 10-12 muffins), unti a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
- Allow muffins to cool in their pan for about 5-10 minutes before carefully removing from pan and allowing to cool on cooling rack before adding glaze.
- Whisk together powdered sugar and 1 ½ Tbsp lemon juice. If glaze is too thick to whisk easily, add more lemon juice, a splash at a time, until a smooth consistency is reached that drizzles off the whisk in a ribbon.
- Drizzle over muffins or dip completely cooled muffin tops in the glaze.
- If you’re the patient type, allow glaze to sit and become firm before serving.