Description
These Lemon Muffins are light, fluffy, and bursting with a tangy citrus flavor. Made with fresh lemon juice and zest, they are perfect for breakfast or as a sweet snack. Topped with a lemon glaze, these muffins have the perfect balance of sweetness and tartness to brighten your day.
Ingredients
Scale
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon grated lemon zest
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, eggs, milk, sour cream, lemon juice, and lemon zest. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled muffins.
Notes
For extra lemon flavor, add more lemon zest to the glaze. These muffins are great for breakfast or a sweet snack. Store them in an airtight container for up to 3 days or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
