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+ servings
3.88 from 8 votes
These light and airy Lemon Muffins are a great breakfast or snack! They are drizzled with a bright lemon glaze and the muffin has a bright lemon flavor!
Lemon Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Bread, Breakfast
Servings: 12 muffins
Author: Countryside Cravings
  • 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
  1. Preheat oven to 350 degrees F. Lightly grease or line a muffin pan with paper cups. Set aside.
  2. 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.
  3. Scoop into prepared muffin pan and bake for 15-20 minutes or until tops spring back when lightly touched. Cool before frosting, if desired.
  4. FOR THE GLAZE: Combine the powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.
Recipe Notes

**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