Get ready for a burst of citrusy sunshine with this Lemon Muffins Recipe! Whether you’re gearing up for a leisurely weekend breakfast or need a sweet pick-me-up during the week, these muffins are moist, fluffy, and beautifully tangy thanks to fresh lemon juice and zest. The combination of Greek yogurt and vanilla keeps them light yet decadent, while a sprinkle of coarse sugar or a drizzle of lemon glaze on top makes every bite memorable. If you love recipes that are as easy to make as they are irresistible to eat, this Lemon Muffins Recipe is about to become your go-to treat.
Ingredients You’ll Need
You don’t need a million ingredients to bake something truly special. Every item on this list—simple, familiar, and easy to find—plays an important role in bringing out the perfect moist crumb, zesty flavor, and inviting golden hue of these muffins. Here’s how each one matters:
- All-purpose flour: The base that gives the muffins their tender structure.
- Granulated sugar: Adds sweetness and helps the muffins brown beautifully.
- Baking powder: Gives these muffins a light, airy lift for that gorgeous dome.
- Baking soda: Reacts with the lemon juice and yogurt for extra rise and softness.
- Salt: Just enough to enhance all the bright, citrusy flavors.
- Plain Greek yogurt: Makes the crumb extra moist and brings a mild tang.
- Vegetable oil: Keeps the muffins tender and moist without weighing them down.
- Large eggs: Help bind everything together while adding richness.
- Fresh lemon juice: Packs a zingy punch and intense lemon aroma that defines this Lemon Muffins Recipe.
- Lemon zest: Intensifies citrus notes for muffins that truly sing with lemony freshness.
- Vanilla extract: Adds warmth and subtle sweetness to balance out the lemon.
- Coarse sugar or lemon glaze (optional): For a crunchy or glossy sweet finish that makes each muffin feel like a bakery treat.
How to Make Lemon Muffins Recipe
Step 1: Prep Your Muffin Tin and Preheat
Start by setting your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or lightly grease each cup to ensure those beautiful muffins pop right out when baked. This is your chance to get everything organized and ready for a smooth baking session!
Step 2: Whisk Together Dry Ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This step evenly disperses the leavening agents and sugar, so you’ll get consistently fluffy muffins every time.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the plain Greek yogurt, vegetable oil, eggs, fresh lemon juice, lemon zest, and vanilla extract. Make sure this mixture is smooth and well combined—this is where most of the moisture and flavor come from in the Lemon Muffins Recipe.
Step 4: Mix Wet and Dry Mixtures
Pour the wet mixture into the bowl with the dry ingredients. Gently mix until just combined; a few lumps are perfectly fine! Overmixing can make the muffins dense, so keep it light and breezy here.
Step 5: Fill and Top the Muffin Cups
Evenly divide the batter among the muffin cups, filling each about three-quarters full. If you’re using coarse sugar, sprinkle it generously over the tops for a crunchy, sparkly finish. These little touches set your Lemon Muffins Recipe apart!
Step 6: Bake to Golden Perfection
Slide your filled muffin tray into the oven and bake for 18 to 22 minutes. The muffins are ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them cool in the pan for five minutes, then finish cooling on a wire rack to help maintain their texture.
How to Serve Lemon Muffins Recipe
Garnishes
For an extra flourish, dust the tops with powdered sugar, or better yet, drizzle on a quick lemon glaze made from powdered sugar and a hit of fresh lemon juice. Lemon zest curls are also a delightfully fragrant topping that make these muffins extra special.
Side Dishes
Pair your Lemon Muffins Recipe with fresh fruit salad, vanilla yogurt, or even a hot mug of chamomile tea for a comforting breakfast spread. They’re also a sweet fit for brunch buffets alongside savory favorites like scrambled eggs or omelets.
Creative Ways to Present
Transform your batch into a charming gift by arranging the muffins in a rustic basket lined with a colorful napkin. Or serve them mini style at tea parties, on a tiered stand, surrounded by edible flowers for a spring-inspired treat!
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Muffins Recipe tasting fresh, store cooled muffins in an airtight container at room temperature for up to three days. A paper towel on top and bottom helps absorb any excess moisture and prevents sogginess.
Freezing
These muffins freeze beautifully! Once completely cooled, wrap each one individually in plastic wrap, then place them in a zip-top freezer bag. They’ll keep their flavor and texture for up to three months—perfect for make-ahead breakfasts.
Reheating
When ready to enjoy, simply let a muffin thaw at room temperature or pop it in the microwave for around 20 seconds to warm it gently. Frozen muffins can also be reheated in a 300°F oven for 10 minutes to revive their just-baked aroma.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can swap in regular plain yogurt, but Greek yogurt’s thick, creamy texture really gives this Lemon Muffins Recipe that signature moist crumb. Greek yogurt also delivers a richer flavor and mouthfeel, which totally elevates the experience.
What’s the best way to zest and juice a lemon?
Use a microplane or fine grater to zest only the bright yellow skin, avoiding the bitter white pith. For juicing, roll the lemon firmly on the counter first to release more juice, then cut and squeeze—catch any seeds so they don’t sneak into your batter.
Can I add berries or poppy seeds?
Absolutely! Blueberries, raspberries, or a tablespoon of poppy seeds instantly transform this Lemon Muffins Recipe into something extra special. Just fold them in gently after mixing the batter to avoid overmixing and to keep the berries whole.
How do I make a quick lemon glaze?
Whisk together about ½ cup powdered sugar with a tablespoon of fresh lemon juice (add more or less as needed for your desired consistency). Drizzle over cooled muffins, and you’ve got a glossy, sweet-tart finish that highlights the lemon flavor.
Can I double the recipe?
Of course! This Lemon Muffins Recipe is easily doubled—just make sure you use two muffin pans or bake in batches, and don’t overfill the cups. Keep an eye on your baking time; larger batches may need an extra minute or two in the oven.
Final Thoughts
If you’re craving muffins that are impossibly moist, packing a big, bright lemon flavor, you really can’t go wrong with this Lemon Muffins Recipe. It’s a cheerful treat that’s just as fun to bake as it is to devour, and I hope it becomes a favorite at your table too!
Print
Lemon Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight in the zesty freshness of these Lemon Muffins. Bursting with tangy lemon flavor, these moist and tender muffins are a perfect treat for breakfast or a snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ⅔ cup plain Greek yogurt
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional Topping:
- Coarse sugar or lemon glaze
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare the muffin tin.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together the Greek yogurt, oil, eggs, lemon juice, lemon zest, and vanilla.
- Combine wet and dry ingredients: Add the wet mixture to the dry ingredients, mixing until just combined.
- Fill muffin cups: Divide the batter evenly among the cups, filling each about ¾ full.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool and serve: Let the muffins cool before serving.
Notes
- Drizzle with lemon glaze for extra sweetness.
- Freeze leftover muffins for a convenient breakfast option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 14g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
