Lemon Muffins with Glaze: The Perfect Tangy and Sweet Treat

When life gives you lemons, you know what to do—make Lemon Muffins with Glaze! These soft, tender muffins are bursting with fresh lemon flavor and topped off with a sweet, zesty glaze that’ll have you reaching for seconds (or thirds). Whether you’re hosting a brunch, serving up some treats for the family, or just treating yourself, this easy recipe is sure to bring a whole lotta sunshine to your kitchen.

Let me tell you why this Lemon Muffins with Glaze recipe is one of my go-to’s. First off, these muffins are packed with flavor. The tartness of fresh lemons, combined with the sweetness of the glaze, creates the perfect balance that keeps your taste buds dancing. They’re fluffy, moist, and incredibly satisfying with just the right amount of zing.

Plus, they’re versatile. You can whip them up for breakfast, brunch, dessert, or as a snack. If you’ve got some lemons lying around and you’re looking for something that’s light yet indulgent, these muffins are exactly what you need. Best part? They’re a hit with both adults and kids. Trust me, once you try these lemon muffins, they’ll become a staple in your kitchen.

Ingredients for Lemon Muffins with Glaze

Ready to bake some magic? Here’s everything you need to gather:

For the 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
• Zest of 2 lemons
• 4 tbsp unsalted butter, melted
• ¼ cup (59 ml) canola oil
• 2 large eggs, at room temperature
• ½ tsp vanilla extract
• ½ cup milk, at room temperature
• ¼ cup (59 ml) fresh lemon juice, at room temperature
• ¼ cup (60 g) sour cream, at room temperature

For the Lemon Glaze:

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

Step-by-Step Guide to Making Lemon Muffins with Glaze

Follow this guide to create the ultimate lemon muffins that’ll have everyone talking:

1. Prepare Your Dry Ingredients: Start by grabbing a large mixing bowl. Whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure everything is evenly combined and then set the bowl aside.
2. Create the Lemon Sugar Mixture: In another bowl, add your granulated sugar and the zest of 2 lemons. Here’s a little tip—rub the lemon zest into the sugar with your fingertips. This helps release all those natural oils and creates a fragrant, lemony sugar that’s going to add tons of flavor.
3. Mix Your Wet Ingredients: Now, whisk the melted butter and canola oil into the lemon sugar mixture until smooth. Add in your eggs one at a time, whisking well after each addition. Then stir in the vanilla extract, lemon juice, sour cream, and milk. Keep whisking until the mixture is completely smooth and well combined.
4. Combine Wet and Dry: Slowly fold the dry ingredients into the wet mixture. Stir gently until just combined—overmixing can lead to dense muffins, and we want them light and fluffy. Let the batter rest at room temperature for about 20-30 minutes to allow the ingredients to meld together.
5. Prepare the Muffin Pan: While your batter is resting, preheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners. A tip to get those bakery-style muffin tops: only fill every other cup if you want them tall and proud. If you don’t mind them shorter, feel free to fill them all at once.
6. Fill the Muffin Liners: Using a 3-tablespoon cookie scoop, divide the batter evenly among the liners. This ensures even baking and those picture-perfect muffin tops.
7. Bake the Muffins: Place the pan in the oven and bake at 425°F for 6 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for another 7-9 minutes. The muffins should be done when a toothpick inserted into the center comes out with just a few moist crumbs.
8. Cool the Muffins: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
9. Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. For a thicker glaze, use less lemon juice. For a thinner drizzle, add a little more.
10. Glaze and Serve: Once the muffins have cooled slightly, drizzle the lemon glaze generously over the top. For an extra touch, sprinkle with a bit of lemon zest. Then, dig in and enjoy!

Expert Tips and Tricks

• Room Temperature Ingredients: Make sure all your ingredients—especially the eggs, milk, sour cream, and lemon juice—are at room temperature. This ensures a smooth batter and evenly baked muffins.
• Resting the Batter: Letting the muffin batter rest for 20-30 minutes before baking gives the flour time to absorb the liquids, resulting in a lighter, more tender crumb.
• Zesting Lemons: When zesting your lemons, make sure to avoid the white pith underneath the yellow skin. The pith can be bitter, and we only want that bright, citrusy flavor from the zest.
• Adjusting the Glaze: For a thicker glaze, stick to around 2 tablespoons of lemon juice. If you prefer a thinner glaze, go ahead and add the third tablespoon.
• Muffin Tops: Want taller muffin tops? Fill only every other cup in your muffin tin, and bake as directed for a higher rise.

15 Delicious Variations of Lemon Muffins

Now, if you’re looking to switch things up, here are some tasty variations to take your lemon muffins to the next level:

1. Blueberry Lemon Muffins: Add 1 cup of fresh or frozen blueberries to the batter.
2. Poppy Seed Lemon Muffins: Stir in 2 tablespoons of poppy seeds for a classic combo.
3. Raspberry Lemon Muffins: Fold in 1 cup of fresh raspberries for a tangy twist.
4. Coconut Lemon Muffins: Add ½ cup of shredded coconut for a tropical vibe.
5. White Chocolate Lemon Muffins: Stir in ¾ cup of white chocolate chips for a sweet contrast.
6. Lemon Cranberry Muffins: Mix in 1 cup of dried cranberries for a fall-inspired treat.
7. Almond Lemon Muffins: Add 1 teaspoon of almond extract and top with sliced almonds.
8. Lavender Lemon Muffins: Stir in 1 tablespoon of dried culinary lavender for a floral note.
9. Cream Cheese-Filled Lemon Muffins: Drop a dollop of cream cheese in the center of each muffin before baking.
10. Lemon Thyme Muffins: Add 1 tablespoon of fresh chopped thyme for a savory touch.
11. Lemon Strawberry Muffins: Mix in 1 cup of chopped strawberries.
12. Lemon Pistachio Muffins: Add ½ cup of chopped pistachios for a bit of crunch.
13. Ginger Lemon Muffins: Stir in 1 tablespoon of freshly grated ginger for a spicy kick.
14. Lemon Chocolate Chip Muffins: Mix in 1 cup of dark chocolate chips for a sweet surprise.
15. Gluten-Free Lemon Muffins: Substitute the all-purpose flour with your favorite gluten-free flour blend.

What to Serve with Lemon Muffins: 15 Tasty Pairings

These lemon muffins are perfect on their own, but if you’re hosting a brunch or just want to elevate your snack game, here are some delicious options to serve alongside:

1. Fresh Berries: A bowl of mixed fresh berries complements the citrusy flavor.
2. Greek Yogurt: Serve with a dollop of Greek yogurt for a creamy contrast.
3. Whipped Cream: A light and fluffy topping for a more indulgent experience.
4. Honey Butter: Spread a bit of honey butter on the muffins for extra sweetness.
5. Lemon Curd: Amplify the lemon flavor with a spoonful of homemade lemon curd.
6. Scrambled Eggs: A savory side like scrambled eggs balances the sweetness.
7. Smoked Salmon: For a luxurious brunch, pair with smoked salmon and cream cheese.
8. Iced Coffee: The bright, tart flavors of the muffins pair perfectly with a cool, refreshing iced coffee.
9. Herbal Tea: A soothing cup of chamomile or green tea complements the zesty lemon.
10. Maple Syrup: Drizzle a little maple syrup on top for an extra layer of sweetness.
11. Bacon: The savory, salty crunch of bacon is a great counterpoint to the muffins.
12. Avocado Toast: Pair the muffins with a slice of avocado toast for a more substantial meal.
13. Mimosas: For a fun brunch, pair these muffins with a glass of mimosa.
14. Fruit Salad: A refreshing fruit salad adds another layer of fresh flavors.
15. Hot Tea: A warm cup of tea like Earl Grey or peppermint makes for a soothing combo.

Storage Tips

Now, let’s talk about storing these delicious Lemon Muffins with Glaze.

• Room Temperature: These muffins can be stored in an airtight container at room temperature for up to 3 days. Just be sure they’re completely cool before you pack them up to prevent condensation from forming inside the container.
• Refrigeration: If you want them to last a little longer, place them in an airtight container and refrigerate for up to 5 days. The fridge keeps them fresher, but remember to let them come to room temperature before serving.
• Freezing: Yes, you can freeze these muffins! Place the completely cooled muffins (without the glaze) in an airtight container or freezer-safe bag and freeze for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature and then glaze them before serving.

How Many Lemon Muffins to Make for a Family Gathering?

If you’re planning on serving these muffins at a family gathering, you’ll want to make sure you have enough for everyone. A single batch of this recipe will yield 12 muffins. For a gathering of 10-12 people, I’d recommend doubling or even tripling the recipe, depending on how big the crowd is and whether there will be other desserts or snacks available. Generally speaking, most people will want at least two muffins each because they’re that good.

How Far in Advance Can I Make Lemon Muffins with Glaze?

You can make the muffins themselves up to 2 days in advance. If you’re making them ahead of time, I recommend waiting to glaze them until the day you plan to serve them. That way, the glaze stays fresh and doesn’t make the muffins soggy.

If you’re really planning ahead, the muffins can be made and frozen up to 3 months in advance (just be sure not to glaze them before freezing). On the day you’re serving them, let them thaw, whip up a fresh batch of glaze, and drizzle it over the top.

Lemon Muffins with Glaze: The Perfect Tangy and Sweet Treat

Author: Mitzi Courses:Uncategorized

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Ingredients

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

For the Lemon Glaze:

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

Instructions

1. Start by grabbing a large mixing bowl. Whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure everything is evenly combined and then set the bowl aside.
2. In another bowl, add your granulated sugar and the zest of 2 lemons. Here’s a little tip—rub the lemon zest into the sugar with your fingertips. This helps release all those natural oils and creates a fragrant, lemony sugar that’s going to add tons of flavor.
3. Now, whisk the melted butter and canola oil into the lemon sugar mixture until smooth. Add in your eggs one at a time, whisking well after each addition. Then stir in the vanilla extract, lemon juice, sour cream, and milk. Keep whisking until the mixture is completely smooth and well combined.
4. Slowly fold the dry ingredients into the wet mixture. Stir gently until just combined—overmixing can lead to dense muffins, and we want them light and fluffy. Let the batter rest at room temperature for about 20-30 minutes to allow the ingredients to meld together.
5. While your batter is resting, preheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners. A tip to get those bakery-style muffin tops: only fill every other cup if you want them tall and proud. If you don’t mind them shorter, feel free to fill them all at once.
6. Using a 3-tablespoon cookie scoop, divide the batter evenly among the liners. This ensures even baking and those picture-perfect muffin tops.
7. Place the pan in the oven and bake at 425°F for 6 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for another 7-9 minutes. The muffins should be done when a toothpick inserted into the center comes out with just a few moist crumbs.
8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
9. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. For a thicker glaze, use less lemon juice. For a thinner drizzle, add a little more.
10. Once the muffins have cooled slightly, drizzle the lemon glaze generously over the top. For an extra touch, sprinkle with a bit of lemon zest. Then, dig in and enjoy!