These Lemon Muffins are light, airy, full of bright lemony flavor and drizzled with a lemon icing. These are perfect for breakfast, brunch or even a snack!
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These lemon muffins are a super simple recipe that you need to have in your back pocket!! It can be that base for so many other muffins like lemon blueberry, lemon raspberry, lemon poppy seed…the list goes on. I plan on making each of those and posting them to the blog as time allows. I am 32 weeks pregnant this week and I am definitely starting to slow down!! This belly of mine is getting bigger and bigger and getting in the way!!
I wanted to get these lemon muffins out before Easter but as you can tell that didn’t happen, oh well, better late than never!! Lemon anything always puts me in a springtime vibe and these are definitely perfect for spring!! They are light and airy and bursting with that bright lemon flavor. I used both lemon juice and zest in the muffin plus drizzled them with a lemony glaze. The glaze is optional but it really takes the muffins up a notch and I highly recommend it!
I have dug this old lemon muffin post up from the archives and completely overhauled it. I ditched the old text because it was horrible and so were the photos! This was one of those posts I did waaaaay back before I knew anything about blogging. The words SEO, keywording, vertical pins…….were not even in my vocabulary! Don’t worry they aren’t anything you need to learn about just boring technical blogging stuff. And trust me it is VERY BORING!!!
As I have mentioned before, I plan on renewing some of the posts with better photos. My photography has definitely come a long way from what it was when I first started but I feel it still has a long way to go. I am sure this time next year I will be looking at these pictures and thinking YUCK those pictures are horrible!! My goal is to someday go to photography workshops and learn everything under the sun about food photography, styling and editing. But for now, I am happy to be at home with my babies so those workshops will have to wait.
Anyway, back to these lemon muffins. The recipe is pretty basic as I said earlier but don’t let that word basic keep you from making these because they taste phenomenal! The ingredients aren’t anything fancy and you may even have all of them on hand right now! Except maybe for the buttermilk. I like to use buttermilk in my muffins because it helps to keep them moist and you can choose to use full fat or low fat.
If you don’t have any buttermilk on hand you can make some using vinegar or lemon juice and milk. For this recipe, you will need 1 tablespoon white vinegar or lemon juice. Pour that into a liquid measuring cup then add enough milk to measure 1 cup. Give it a little stir and let it stand for 5 minutes. I will say I don’t prefer using this method over real buttermilk but it does work in a pinch.
So, be sure to give these simple lemon muffins a try and think up some of the endless additions you could add to this recipe. Enjoy!
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup butter melted
- 2 large eggs
- 1 heaping tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla
- Lemon Glaze: optional
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F. Lightly grease or line a muffin pan with paper cups. Set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda and salt. In a medium bowl combine the buttermilk, melted butter, eggs, zest, lemon juice and vanilla. Add in combined liquid ingredients with dry and mix just until combined.
Scoop into prepared muffin pan and bake for 15-20 minutes or until tops spring back when lightly touched. Cool before frosting, if desired.
FOR THE GLAZE: Combine the powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.
**If baking without a muffin liner allow the muffins to sit in the pan 5-10 minutes before removing.
TO STORE: Place in an airtight container and store on counter for up to 3 days or the refrigerator for up to 1 week.
TO FREEZE: Freeze muffins (without the glaze) for up to 3 months. Allow to thaw overnight before adding optional glaze.
Recipe adapted from Joy of Baking