If you’re on the hunt for a bright, zesty treat that feels like sunshine in every bite, this Lemon Muffins with Optional Lemon Glaze Recipe is exactly what you need. These muffins strike the perfect balance between tangy lemon flavor and a tender, moist crumb, with an optional sweet glaze that adds a glossy, irresistible finish. I love how simple ingredients come together to create something that’s both refreshing and comforting. Whether it’s for breakfast, a snack, or a sweet pick-me-up, these lemon muffins never fail to brighten my day, and I’m confident they’ll do the same for you.
Ingredients You’ll Need
These ingredients are straightforward but essential to achieving that perfect lemony burst and fluffy muffin texture. From the flour’s structure to the tangy kick from fresh lemon juice and zest, each component plays a key role in bringing this recipe to life.
- All-purpose flour (3 ½ cups): Provides the sturdy yet tender base for the muffins.
- Granulated sugar (1 ¾ cups): Sweetens the muffins just right without overpowering the lemon flavor.
- Baking powder (4 tsp): Helps the muffins rise beautifully for that light texture.
- Baking soda (½ tsp): Adds an extra lift and balances acidity from the lemon.
- Salt (1 tsp): Enhances all the flavors and keeps the sweetness in check.
- Large eggs (2): Bind ingredients and contribute to a tender crumb.
- Buttermilk (1 cup): Adds moisture and subtle tang, enriching the lemon zing.
- Unsalted butter, melted & cooled (½ cup): Brings richness and a soft mouthfeel.
- Zest of 2 lemons: Packs in that intense citrus aroma and flavor.
- Fresh lemon juice (¼ cup): Guarantees a juicy, vibrant lemon punch.
- Powdered sugar (1 cup): For a sweet, smooth glaze optional but highly recommended!
- Lemon juice (1 tbsp for glaze): Combines with powdered sugar to create the perfect finishing glaze.
How to Make Lemon Muffins with Optional Lemon Glaze Recipe
Step 1: Combine Dry Ingredients
First, gather your flour, granulated sugar, baking powder, baking soda, and salt. Stir these dry ingredients together in a bowl until they are well blended. This step ensures even distribution of rise and flavor in every bite.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together eggs, buttermilk, melted and cooled butter, the zest of two lemons, and fresh lemon juice. The mixture should be combined smoothly, marrying the richness of butter with the liveliness of lemon.
Step 3: Incorporate Dry Into Wet
Gradually add the dry ingredients to your wet mixture. Mix just until combined by hand – the batter will be thick, which is exactly what makes these muffins so satisfyingly dense and moist.
Step 4: Rest the Batter
Cover the bowl with a towel and let your batter rest in the fridge for 30 minutes. This resting period allows the flour to fully hydrate and the flavors to meld, setting you up for muffins with delightful texture and depth.
Step 5: Prepare Muffin Pan and Fill Liners
For bakery-style tops, line half the wells of a 12-count muffin pan with liners. Fill the liners generously, spooning about 8-10 heaping tablespoons each. Smooth the tops with a butter knife and sprinkle with sanding sugar for added sparkle and crunch.
Step 6: Bake the Muffins
Bake the first batch at a high temperature of 425ºF for 7 minutes to encourage a rising burst. Then lower the temperature to 350ºF and bake for another 15 to 17 minutes or until a toothpick comes out clean. Let the muffins cool slightly before removing and repeat for the remaining batter.
Step 7: Lemon Glaze (Optional)
Mix powdered sugar with lemon juice until silky and pourable. Dip the muffin tops into the glaze or spread it over with a spoon. This final touch adds a shiny tangy sweetness that perfectly complements the muffin’s natural lemon flavor. Truly the cherry on top!
How to Serve Lemon Muffins with Optional Lemon Glaze Recipe
Garnishes
Fresh lemon slices, a light dusting of powdered sugar, or even some finely chopped candied lemon peel add both visual appeal and extra citrus punch to these muffins. A little fresh herb like mint or basil can also create an elegant contrast.
Side Dishes
These muffins pair beautifully with a simple cup of tea or a tall glass of cold milk. For a brunch spread, serve alongside fresh fruit salad, yogurt parfaits, or soft scrambled eggs for a well-rounded, fresh meal.
Creative Ways to Present
Put your lemon muffins on a tiered dessert stand at your next gathering, or assemble a mini muffin basket tied with a bright ribbon as a delightful take-home treat. You can also hollow out the top center and fill with lemon curd for a luscious surprise inside.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep leftover muffins in an airtight container at room temperature for up to 3 days to maintain freshness and moisture without losing that soft crumb.
Freezing
Frozen muffins keep their charm wonderfully! Wrap individual muffins tightly in plastic wrap and place in a freezer bag. They can be frozen for up to 2 months and defrost quickly at room temperature.
Reheating
Warm the muffins lightly in a microwave for 10-15 seconds or pop them in a 350ºF oven for 5 minutes. This revives that fresh-baked softness and makes the optional lemon glaze gleam beautifully once again.
FAQs
Can I substitute regular milk for buttermilk?
You can, but it’s best to mimic buttermilk’s tang by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using. This helps keep the muffins moist and flavorful.
Is it necessary to rest the batter?
Yes, resting the batter helps the flour absorb moisture fully, resulting in a tender texture and more pronounced lemon flavor.
Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract can be used in a pinch, fresh lemon juice and zest give the muffins a much brighter, more authentic citrus flavor.
What causes the muffin tops to be rounded and bakery-style?
Filling the muffin liners generously and starting the bake at a high temperature helps the muffin tops rise and set quickly, creating that attractive domed shape.
How thick should the lemon glaze be?
The glaze should be thick enough to coat the muffins without running off completely—adjust thickness by adding more lemon juice for thinning or more powdered sugar for thickening.
Final Thoughts
Trust me, once you try this Lemon Muffins with Optional Lemon Glaze Recipe, it will quickly become a cherished favorite in your kitchen. The balance of tartness and sweetness, combined with a tender, moist crumb, makes it a winner every time. These muffins are perfect for sharing or savoring with your favorite cup of tea. So, gather those simple ingredients and treat yourself to a batch – your taste buds will thank you!
Print
Lemon Muffins with Optional Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Lemon Muffins are a bright and zesty treat perfect for breakfast or a sweet snack. Featuring a tender crumb with fresh lemon zest and juice, they offer a delightful balance of sweetness and citrus tang. The unique baking method, starting at a high temperature and then reducing it, ensures bakery-style muffin tops with a moist interior. A lemon glaze adds an optional extra layer of flavor, making these muffins irresistible.
Ingredients
Dry Ingredients
- 3 ½ cups all-purpose flour (420 grams)
- 1 ¾ cups granulated sugar (350 grams)
- 4 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk (240 ml)
- ½ cup unsalted butter, melted & cooled (113 grams)
- Zest of 2 lemons
- ¼ cup fresh lemon juice (60 ml)
Lemon Glaze (Optional)
- 1 cup powdered sugar (113 grams)
- 1 tbsp lemon juice
Instructions
- Combine dry ingredients: In a mixing bowl, stir together the flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.
- Mix wet ingredients: In a larger mixing bowl, whisk the eggs, buttermilk, melted and cooled butter, lemon zest, and lemon juice together with a spatula for about 30 seconds until evenly blended.
- Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring by hand just until combined. The batter will be very thick, so avoid overmixing to keep muffins tender.
- Rest the batter: Cover the bowl with a towel and refrigerate the batter for 30 minutes. While resting, preheat the oven to 425ºF (220ºC).
- Prepare muffin pan: Line a 12-cup muffin pan with 6 muffin liners, filling every other muffin cup to encourage bakery-style muffin tops.
- Fill muffin liners: Spoon about 8-10 heaping tablespoons of batter into each prepared liner. Use a butter knife to smooth the tops if needed. Optionally sprinkle with sanding sugar for extra crunch.
- Bake the muffins: Place one muffin pan in the center of the oven and bake for 7 minutes at 425ºF (220ºC). Then reduce the oven temperature to 350ºF (175ºC) and continue baking for an additional 15-17 minutes until a toothpick inserted into the center comes out clean.
- Cool and repeat: Let the muffins cool in the pan for 15 minutes before removing. Repeat the baking process with the remaining batter, remembering to preheat to 425ºF again for the initial baking.
- Lemon glaze (optional): Mix powdered sugar and lemon juice together until smooth. Adjust the consistency with more lemon juice if needed. Dip the muffin tops into the glaze or spread it over them using a spoon for added flavor and sweetness.
Notes
- Resting the batter helps hydrate the flour and improves the muffin texture.
- Filling every other muffin cup ensures larger, domed muffin tops that resemble bakery-style muffins.
- Do not overmix the batter to avoid dense muffins.
- Use fresh lemons for the best bright lemon flavor.
- The glaze is optional but adds a nice tangy sweetness to complement the muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat muffins gently in the microwave for 10-15 seconds before serving for a freshly baked taste.
