Lemon Muffins With Glaze (2024)

Last update: Feb 7, 2024 Published: May 8, 2022 by Fadela This post may contain affiliate links

Jump to Recipe·5 from 3 reviews

Discover the secrets to baking the perfect lemon muffins with a zesty lemon glaze. These moist and fluffy muffins burst with lemony goodness and make a delightful breakfast or snack.

Craving for more lemon recipes? Give these a try Lemon Bundt Cake with sugar icing, Lemon poppy seed pound cake and lemon loaf cake.

Jump to:

Why you'll love this recipe
Ingredients Notes
How to Make Buttermilk Lemon Muffins Recipe With Lemon Glaze
Tips for this recipe
Storage instructions
Recipe Variations
More Muffin Recipes
Lemon muffins with lemon glaze

These lemon muffins with glaze are a must-try for lemon lovers! They're incredibly fluffy, packed with a delightful burst of lemony goodness, and boast a heavenly buttery texture.

Made with buttermilk, which gives them a moist and light texture, along with a delightful citrusy flavor from fresh lemon zest and juice. Plus, these lemon glazed muffins are topped with a sweet lemon glaze for that extra crunch.

Why you'll love this recipe

Easy Recipe: This one-bowl recipe comes with step-by-step instructions and useful tips for achieving the best results, making it a hassle-free baking experience.
Fluffy and Moist muffins: These moist lemon muffins boast a delightfully fluffy and moist muffin top that's sure to satisfy your cravings.
Tangy and Fresh Flavor: Infused with the tangy goodness of a fresh lemon flavor, these fluffy lemon muffins offer a perfect balance of sweetness and citrusy flavor,
Perfect for Breakfast or Snacking: Enjoy these lemony delights as a delicious breakfast option or a tasty snack throughout the day.

Ingredients Notes

You need these ingredients to make this buttermilk lemon muffin recipe:

Butter: Use soft, unsalted butter, melted butter but cooled.
Flour: Use all-purpose flour or cake flour.
Sugar: White sugar granulated not flavored sugar to keep the lemon flavor.
Eggs: large eggs at room temperature.
Vanilla and salt: Pure, liquid vanilla extract
Buttermilk: You can replace it with whole milk or plain yogurt.
Sour cream: The acidity of the sour cream brings a very soft texture. You can use only buttermilk or replace it with Greek yogurt.
Baking powder: A combination of baking powder and baking soda that you can replace with 1 packet of baking powder.
Lemon: Use fresh organic yellow lemon if possible for the juice and the lemon peel, you can replace the lemon zest by a lemon extract.

How to Make Buttermilk Lemon Muffins Recipe With Lemon Glaze

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Place the softened butter, cut into pieces, granulated sugar and lemon zest in a large mixing bowl whisk of your stand mixer or in a large bowl. And whisk together with an hand mixer, at medium speed for about 2 to 3 minutes until you have smooth and creamy butter.

Step 2: Add the eggs and vanilla extract and mix again with a mixer to incorporate them.

How to make lemon glaze for muffins

Step 1: Place powdered sugar and fresh lemon juice in a medium bowl and with a fork, beat the mixture until you have a smooth, white glaze.

Step 2: Decorate the top of each cooled muffins with the sugar glaze and let dry a little before eating.

Tips for this recipe

Use Fresh Lemons: Start with fresh lemons to get the best lemon flavor. Zest the lemons before juicing them for added zing.
Room Temperature Ingredients: Ensure your eggs, butter, and yogurt are at room temperature.
Don't Overmix: Mix the batter until just combined. Overmixing can result in tough muffins.
Use Buttermilk or Yogurt: Buttermilk or plain yogurt adds moisture and tenderness to the muffins. It also reacts with the leavening agents to create a fluffy texture.
Avoid Overbaking: Bake the muffins until a toothpick inserted into the center comes out with a few moist crumbs.
Glaze Consistency: Adjust the glaze consistency by adding more lemon juice or powdered sugar to achieve the desired thickness.

Storage instructions

At room temperature: Leftover lemon drizzle muffins can be stored at room temperature in an airtight container or covered with plastic wrap for about 1 week.

Recipe Variations

Blueberry Lemon Muffins: Add frozen or fresh blueberries to the batter for a burst of fruity goodness like this buttermilk blueberry muffins.
Lemon Poppy Seed Muffins: Incorporate poppy seeds into the batter as in my recipe for lemon poppy seed muffins.
Raspberry Lemon Muffins: Fold in raspberries for a tangy twist and a pop of color.
Lemon Streusel Muffins: Top your muffins with a buttery streusel topping for extra texture and sweetness.
Lemon Chocolate Chip Muffins: Stir in chocolate chips for a delightful combination of citrus and chocolate flavors.
Substitute butter: Replace butter with a vegetable oil like a coconut oil or canola oil for a unique twist on the classic lemon muffins.
Lemon curd filling: Add a heart of lemon curd as in my lemon curd cupcakes recipe.
Stuffed cream cheese muffins: Stir a lightly sweetened cream cheese centre into liner muffins before baking for creamier muffins.

More Muffin Recipes

Buttermilk Blueberry Muffins
Moist Banana Bread Muffins
Healthy Banana Oatmeal Muffins
Fluffy Lemon Poppy Seed Muffins

I hope you love these glazed lemon muffins. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

Lemon muffins with lemon glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Fadela
Total Time: 35 minutes
Yield: 12 muffins

Print Recipe

Save Recipe

Description

Lemon Muffins recipe with Lemon falvored sugar glaze (for 12 - 14 muffins)

Ingredients

Lemon muffins :

160 g ( 1 stick + 3 ½ tbsp) Butter - softened
200 g (¾ cup) Sugar - granulated
2 eggs at room temperature
2 tsp vanilla extract
120 ml (½ cup) Buttermilk - or whole milk
120 g (½ cup) Sour cream - or Greek yogurt
350 g (2 ⅓ cups) Flour - all-purpose
1 tsp. baking powder
1 tsp baking soda
1 pinch of salt
1 lemon zest - or lemon extract
60 ml (¼ cup) fresh lemon juice

Sugar icing :

200 g ( 1 ⅓ cups) powdered sugar
1 tbsp lemon juice - or water

Cook ModePrevent your screen from going dark

Instructions

Lemon Muffins:

Preheat oven to 428°F / 220°C and prepare a muffin tin with paper liners.
In a large bowl, beat together the softened butter and sugar with a whisk or electric mixer for 2 - 3 minutes until creamy.
Add eggs and vanilla and mix again for 1 minute.
Add the buttermilk, sour cream and lemon juice and mix again.
Mix in the dry ingredients, flour, baking powder, baking soda and salt with a spatula until you have a smooth mixture with a few lumps left.
Fill each case with the muffin batter using a tablespoon or an ice cream scoop, making sure to fill them well.
Bake for 5 minutes, then lower the temperature to 392°F / 200°C and bake for an additional 15-18 minutes until the muffins are puffed and golden on top.
Allow muffins to cool completely.

Sugar Icing:

In a small bowl put the powdered sugar and lemon juice.
With a fork, vigorously mix the mixture until it is smooth and runny. If the mixture seems too liquid add more powdered sugar and mix or if the mixture seems too thick add a few drops of liquid and mix again.