Lemon Muffins
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4.8
138 reviews
Excellent
Lemon Muffins
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Made with 100% real lemons and no artificial flavors, these lemon muffins are bright and cheery bundles of sunshine. They're so soft and fluffy, and they're topped with an easy two-ingredient glaze. Recipe includes a how-to video!
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Ingredients
Muffins
- 1 ¾ 1 ¾ cup all-purpose flour
- ¾ ¾ cup granulated sugar
- 2 2 Tablespoons cornstarch
- 2 2 teaspoons baking powder
- ½ ½ teaspoon baking soda
- ½ ½ teaspoon table salt
- ¾ ¾ cup sour cream
- ½ ½ cup unsalted butter melted
- 1 1 large egg
- 3 3 Tablespoons lemon zest
- 2 2 Tablespoons lemon juice
- ½ ½ teaspoon lemon extract optional, but will give your muffins a stronger lemon flavor
Lemon Glaze
- 1 ¼ 1 ¼ cup powdered sugar
- 1 ½ - 3 1 ½ - 3 Tablespoons lemon juice
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Instructions
- Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, and salt.
- In a separate bowl, whisk together sour cream, melted butter, egg, lemon juice, lemon zest, and lemon extract (if using) until well-combined.
- Add the wet ingredients to the dry ingredients and use a spatula to gently combine until you have a uniform batter (don’t over-mix or your muffins will be dense!). This is a very thick muffin batter.
- Evenly divide batter into prepared muffin tin – for larger, taller muffins only divide the batter into 10 cavities rather than all 12.
- Bake in center rack of 425F (220C) for 8 minutes, then, without opening the oven door, reduce temperature to 350F and continue to bake for another 5-6 minutes (may need a minute longer if only baking 10-12 muffins), unti a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
- Allow muffins to cool in their pan for about 5-10 minutes before carefully removing from pan and allowing to cool on cooling rack before adding glaze.
Lemon Glaze
- Whisk together powdered sugar and 1 ½ Tbsp lemon juice. If glaze is too thick to whisk easily, add more lemon juice, a splash at a time, until a smooth consistency is reached that drizzles off the whisk in a ribbon.
- Drizzle over muffins or dip completely cooled muffin tops in the glaze.
- If you’re the patient type, allow glaze to sit and become firm before serving.
Equipments used:
Notes
- You can divide the batter into all 12 muffin cavities, but for large muffins with tall, fluffy muffin tops, I like to divide the batter into just 10 or 11 liners instead. See the photo in the post for a visual on the difference between baking as 10 or 12 muffins.
- These muffins are best enjoyed fresh, but they may be stored in an airtight container at room temperature for up to 3 days. You may also tightly wrap them and freeze for several months.
- I have updated this recipe from the original (which was published in 2017) and prefer this version. However, if you are looking for the original recipe, you can find my original lemon muffin recipe here.
Nutrition Information
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Serving
1muffin
Calories
297kcal
(15%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
46mg
(15%)
Sodium
226mg
(9%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
378IU
(8%)
Vitamin C
6mg
(7%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 11muffins (see note)
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 297kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 226mg | 9% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
138 reviews
Excellent
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