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.
Servings: 4 people
Ingredients
- 2 cup (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
- 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.
- 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.
- 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.
- 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.
- 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.
- Using a 3-tablespoon cookie scoop, divide the batter evenly among the liners. This ensures even baking and those picture-perfect muffin tops.
- 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.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- 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.
- 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!
Nutrition
Serving: 1g | Calories: 80kcal