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Lemon Muffins (One-Bowl) Recipe

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4.1 from 7 reviews

These Lemon Muffins are light, fluffy, and bursting with fresh lemon flavor. Made in a single bowl, they are easy to prepare and perfect for a bright, tangy breakfast or snack. Topped with a simple lemon glaze, these muffins offer a delightful balance of sweet and citrusy notes.

Ingredients

Muffins

  • ¾ cup granulated sugar (150g)
  • 1 tablespoon lemon zest
  • 2 large eggs
  • ½ cup neutral oil (such as avocado or canola) (120ml)
  • ¾ cup plain 2% or whole-milk Greek yogurt (180g)
  • 3 tablespoons fresh lemon juice
  • 1½ teaspoons pure vanilla extract
  • ¾ teaspoon kosher salt
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Lemon Glaze

  • ½ cup powdered sugar (65g)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat & Prep: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly spray with cooking spray to prevent sticking.
  2. Mix the Wet Ingredients: In a large bowl, combine the granulated sugar and lemon zest. Using clean hands, rub the zest into the sugar until fragrant and well incorporated. Add the eggs and whisk together until the mixture is light and foamy, about 1 minute.
  3. Combine Remaining Wet Ingredients: Add the neutral oil, Greek yogurt, fresh lemon juice, vanilla extract, and kosher salt to the sugar-egg mixture. Whisk thoroughly until the batter is very smooth and homogenous.
  4. Add the Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and baking soda evenly over the wet ingredients. Using a spatula, gently fold and stir the batter until just combined. It’s fine to have a few lumps; avoid overmixing to keep the muffins tender.
  5. Scoop & Bake: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about ¾ full. Bake in the preheated oven for 18-22 minutes or until the muffins are puffed, golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid over-baking to prevent dryness.
  6. Prepare the Lemon Glaze: While the muffins bake, combine the powdered sugar and fresh lemon juice in a small bowl. Stir until smooth and glossy.
  7. Glaze the Muffins: Once the muffins have cooled slightly, drizzle the lemon glaze over the tops. Allow the glaze to set slightly before serving.

Notes

  • Use fresh lemons for the best flavor in both the zest and juice.
  • Do not overmix the batter as this can cause tough muffins.
  • Greek yogurt adds moisture and a slight tang; full-fat yogurt will produce more tender muffins.
  • Neutral oils like avocado or canola keep the flavor clean and light.
  • These muffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • For a dairy-free version, substitute Greek yogurt with a plant-based yogurt.

Find it online: https://recipesbyliza.com/lemon-muffins-one-bowl-recipe/