Course: Bread, Breakfast
Cuisine: American
Keyword: lemon muffins
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 muffins
Calories: 260kcal
Author: Malinda Linnebur
Light, airy, and drizzled with a homemade lemony glaze, these Lemon Muffins are perfect for breakfast, brunch, or even a snack!
Print Recipe
- 2½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup butter melted
- 2 large eggs
- 1 heaping tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla
LEMON GLAZE:
- 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.
- STORAGE: Place in an airtight container and store on the counter for up to 3 days or the refrigerator for up to 1 week.
- FREEZER FRIENDLY: Freeze muffins (without the glaze) for up to 3 months. Allow to thaw overnight before adding optional glaze.
- If baking without a muffin liner allow the muffins to sit in the pan 5-10 minutes before removing.
Calories: 260kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 194mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg