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    Home ยป Recipes ยป Breakfast ยป Lemon Muffins with Lemon Glaze

    PUBLISHED: June 8, 2022 โ€ข By Toni Dash 13 Comments

    Lemon Muffins with Lemon Glaze

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    lemon muffins on cake stand.

    Lemon Muffins are a bakery-style muffin recipe and a lemon lovers favorite! Soft crumb muffins topped with crunchy sweet crumble topping and a light glaze, all with lemon flavor. A great start to any day or a delicious light snack!

    lemon muffins on cake stand.
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    lemon muffins on cake stand.

    Easy lemon muffins are always a sunny start to the day. The bright lemon flavor and moist muffin is a favorite. You’ll use whole lemon goodness using both the lemon zest and the lemon juice to give a natural lemon taste you’ll love.

    From the sweet lemon glaze to the moist lemon muffins, this easy lemon muffin recipe tops regular muffins any day of the week.

    Whipping up a batch of these lemon muffins is very easy and is sure to make the day special. If you are a lemon lover try our Lemon Cheesecake and Soft Lemon Sugar Cookies too!

    Jump to:
    • Recipe Ingredients Notes
    • How to make Lemon Muffins
    • Variations
    • How to Store
    • More recipes youโ€™ll love!
    • Recipe

    Recipe Ingredients Notes

    lemon muffins labelled ingredients.

    All-Purpose Flour. Regular or gluten-free measure-for-measure flour blends can be used. We use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour for gluten-free baking.

    Unsalted butter. This is used in the crumb topping should should be melted before beginning.

    Lemon juice and lemon zest. Zest the lemon before juicing it! The zest is used in the topping and muffins, and the juice is used both in the muffin and glaze. Do use fresh lemon juice for best results. I love this handheld juicer type and zester to make this easy.

    Plain Greek yogurt. This makes the muffins moist and delicious!

    lemon muffins on wire rack from above.

    How to make Lemon Muffins

    Printable recipe card at the end of the post.

    STEP 1. Preparation

    Preheat oven temperature to 375 degrees. Prepare muffin tins by muffin liners in each of the cups in the muffin pan (photo 1).

    lemon muffins recipe steps 1-4.

    STEP 2. Make the crumble topping

    In a small bowl, combine flour, white sugar, salt, melted butter, and lemon zest (photo 2); cut together with a fork until forming coarse crumbs (photo 3). Set aside.

    lemon muffins recipe steps 5-8.

    STEP 3. Make the muffin batter

    In a large bowl, whisk together the flour, baking soda, and salt (photo 4). Set aside.

    In second large mixing bowl, using a hand or stand mixer fitted with a paddle attachment, beat the eggs until frothy (photo 5). Add in the sugar and oil; beat until combined (photo 6).

    Add in the Greek yogurt, lemon zest, lemon juice, and vanilla extract (photo 7); mix until combined.

    Pour in the flour mixture and fold together with a spoon or spatula (photo 8); don’t over mix.

    lemon muffins recipe steps 9-12.

    STEP 4. Bake

    Scoop (use an ice cream scoop) the batter into the prepared muffin cups, filling the cups ¾ of the way full (photo 9). Add the crumb topping to the top of the muffins (photo 10).

    Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean. Cool for a few minutes in the pan and then move to a cooling wire rack until fully cooled (photo 11).

    lemon muffins recipe steps 13-14.

    STEP 5. Glaze

    Pour the powdered sugar into a small bowl, add 4 tablespoons of lemon juice and mix until the lumps are dissolved (photo 12). If the mixture is too thick, add another tablespoon of lemon juice until the desired consistency has been reached.

    Spoon the glaze over the muffins (photo 13). Allow the glaze to set before serving (photo 14).

    lemon muffins inside.

    Variations

    Next time try one of these options to change up the lemon muffins recipe!

    Sour cream instead of yogurt. If desired swap in sour cream instead of the Greek yogurt. Both will keep the muffins moist and add a little tang!

    Lemon extract. These lemon crumb muffins are super lemony BUT if you want even more lemon flavor you can add 1/4 teaspoon to the muffin batter too (it’s really up to your taste preference).

    Add blueberries or raspberries. Toss some berries in a little bit of flour (this keeps them from sinking) and add them for a lemon blueberry muffins or lemon raspberry muffins. Add after adding the flour to the batter (last step).

    Lemon poppy seed muffins. Stir in some poppy seeds after combining the dry ingredients and wet ingredients for moist lemon poppy seed muffins.

    How to Store

    Line an airtight container with a paper towel. Store the muffins in a single layer at room temperature for 4 days or in the refrigerator for up to 1 1/2 weeks.

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    Recipe

    lemon muffins from above.

    Lemon Muffins with Lemon Glaze

    This bakery style muffin is packed with bright lemon flavor. There is lemon in the soft crumb muffin, in the crunchy crumble, and in the glaze. Variations for mix-ins included too.
    5 from 39 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling + Glazing time (estimated): 30 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 30
    Calories: 262kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    Zester
    Handheld Juicer

    Ingredients

    Crumb Topping:

    • 1 ¼ cup all-purpose flour regular or gluten-free measure-for-measure flour blend
    • ¾ cup granulated sugar
    • 1/8 teaspoon salt
    • ½ cup unsalted butter melted
    • ½ tablespoon lemon zest

    Muffins:

    • 4 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
    • 2 teaspoons baking soda
    • 1 teaspoon kosher salt
    • 4 large eggs
    • 1 ½ cups granulated sugar
    • 1 cup vegetable oil
    • 2 cups plain Greek yogurt
    • 1 tablespoon lemon zest
    • 2 tablespoons lemon juice use freshly squeezed lemon juice
    • 1 teaspoon vanilla extract

    Glaze:

    • ¾ cup powdered sugar
    • 5-6 teaspoons lemon juice

    Instructions

    • Preheat oven to 375 degrees. Line a muffin pan (or pans) with baking liners.

    Crumble Topping:

    • In a small bowl, combine the flour, sugar, salt, melted butter, and lemon zest; cut together with a fork until crumbly. Set aside.

    Muffin Batter:

    • In a large bowl, whisk the flour, baking soda, and salt. Set aside.
    • In another large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, mix the eggs until frothy.
    • Add in the sugar and oil; mix until combined.
    • Add in the Greek yogurt, lemon zest, lemon juice, and vanilla; mix until combined.
    • Pour in the flour mixture and fold together with a spoon or spatula; don’t over mix.
    • Scoop the batter into the prepared muffin pan, filling the cups ¾ of the way full.
      Top each batter filled cup with the crumble topping.
    • Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
      Cool for a few minutes in the pan and then move to a cooling rack until fully cooled.

    Glaze:

    • Pour the powdered sugar into a small bowl, add 4 tablespoons of lemon juice and mix until the lumps are dissolved.
      If the mixture is too thick, add another tablespoon of lemon juice until the desired consistency has been reached.
    • Spoon the glaze over the muffins. Allow the the glaze to set before serving or storing.

    Notes

    Variations
    Sour cream instead of yogurt. 
    Lemon extract. These lemon crumb muffins are super lemony BUT if you want even more lemon flavor you can add 1/4 teaspoon to the muffin batter too.
    Add blueberries or raspberries. Toss some berries in a little bit of flour (this keeps them from sinking) and add them for a lemon blueberry muffins or lemon raspberry muffins. Add after adding the flour to the batter (last step).
    Lemon poppy seed muffins. Stir in some poppy seeds after combining the dry ingredients and wet ingredients for moist lemon poppy seed muffins.
    How to Store
    Line an airtight container with a paper towel. Store the muffins in a single layer at room temperature for 4 days or in the refrigerator for up to 1 1/2 weeks.

    Nutrition

    Calories: 262kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 177mg | Potassium: 36mg | Fiber: 1g | Sugar: 19g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
    lemon muffins on cake stand.
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    Reader Interactions

    Comments

    1. Kim says

      June 09, 2022 at 11:23 am

      5 stars
      These turned out perfectly and I could not stop eating them. The flavour is out of this world and the crumb topping was perfection!

      Reply
    2. Allyson Zea says

      June 09, 2022 at 10:52 am

      5 stars
      My book club members devour these! Thank you for the easy recipe!

      Reply
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    5 from 39 votes (27 ratings without comment)

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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