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Lemon Muffins Recipe

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4.3 from 6 reviews

These Lemon Muffins are light, moist, and bursting with fresh lemon flavor. Incorporating Greek yogurt for a tender texture and a zesty lemon glaze on top, they make a perfect breakfast treat or afternoon snack.

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 (optional but recommended)

  • 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 spray it lightly with cooking spray to prevent sticking.
  2. Mix the Wet Ingredients: In a large bowl, add the granulated sugar and lemon zest. Using your hands, rub the zest into the sugar until well combined and fragrant. Add the eggs and whisk for about 1 minute until the mixture is light and foamy. Then whisk in the oil, Greek yogurt, fresh lemon juice, vanilla extract, and kosher salt until the batter is very smooth.
  3. Add the Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and baking soda evenly over the wet ingredients. Gently fold with a spatula just until combined, taking care not to overmix; a few lumps are fine.
  4. Scoop & Bake: Divide the batter evenly into the 12 muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, until the muffins are puffed, golden, and a tester inserted into the center comes out clean or with a few moist crumbs. Avoid over-baking to keep them moist.
  5. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  6. Optional Glaze: While the muffins cool, whisk together the powdered sugar and lemon juice until smooth to make the glaze. Once the muffins are fully cooled, drizzle the lemon glaze over the top. Serve immediately or store in an airtight container.

Notes

  • Don’t overmix the batter to avoid tough muffins; a few lumps are normal.
  • If you prefer, substitute whole milk yogurt for the Greek yogurt, but the texture will be less rich.
  • The lemon glaze is optional but adds a delightful tart sweetness layer.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For zesting lemons, avoid the white pith as it is bitter.

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