Lemon Muffins with Lemon Glaze

Lemon muffins with lemon glaze, soft and fluffy, made with buttermilk and fresh lemon zest for a moist crumb and a bright, tangy flavor.

These lemon muffins are light, moist, and packed with real lemon zest and juice, finished with a simple lemon glaze that adds just the right sweetness.

This is my go-to lemon muffin recipe when I want bakery-style muffins with a tender crumb and a clean, fresh lemon taste.

Why you'll love this recipe

• Soft and moist crumb thanks to buttermilk and sour cream
• Real lemon flavor from fresh zest, juice, and a tangy lemon glaze
• Easy, reliable recipe with tall muffin tops and consistent results

Ingredients Notes

• Butter: unsalted butter, melted and cooled, for a rich flavor
• Flour: all-purpose flour or cake flour for a softer crumb
• Sugar: granulated white sugar to keep the lemon flavor clean
• Eggs: large eggs at room temperature
• Buttermilk: adds moisture and helps create fluffy lemon muffins
• Sour cream: brings extra softness and tenderness
• Baking powder & baking soda: for tall, bakery-style muffin tops
• Lemon: fresh lemon zest and juice for real lemon flavor
• Vanilla & salt: balance sweetness and enhance flavor

Tips for Perfect Lemon Muffins

• Bake hot, then lower the temperature for a domed bakery-style rise
• Use fresh lemons for the best lemon muffins flavor and aroma
• Room temperature ingredients help the batter mix evenly
• Do not overmix to keep the muffins soft and tender
• Fill the liners fully for higher muffin tops

How to Make Lemon Muffins

This lemon muffin recipe is based on my classic vanilla muffin batter, finished with fresh lemon zest and a simple lemon glaze.

Beat the softened butter, granulated sugar, and lemon zest for 2–3 minutes, until smooth and creamy.

Add the eggs and vanilla extract and mix until fully incorporated.

Mix in the buttermilk, sour cream, and lemon juice until smooth.

Fold in the flour, baking powder, baking soda, and salt just until a thick, even batter forms.

Preheat the oven to 428°F / 220°C and line a muffin pan with paper liners.

Fill the liners completely with batter.

Bake for 5 minutes, then lower the oven temperature to 392°F / 200°C and bake for 15–18 minutes, until domed and lightly golden.

Cool the muffins briefly in the pan, then transfer to a wire rack and let cool completely.

To finish the muffins, prepare a simple lemon glaze made with powdered sugar and fresh lemon juice.

Drizzle the lemon glaze over the cooled muffins and let it set before serving.

Serving Suggestions

These lemon muffins are perfect for breakfast, brunch, or a simple afternoon snack.

Serve them with coffee or tea, or add fresh berries and yogurt for a light dessert.

Storage

Store lemon muffins at room temperature in an airtight container for up to 3 days.

For longer storage, freeze the muffins for up to 3 months and thaw at room temperature before serving.

Recipe Variations

• Lemon Blueberry Muffins: Fold fresh or frozen blueberries into the batter.
• Lemon Poppy Seed Muffins: Add poppy seeds for extra texture.
• Lemon Curd Muffins: Fill the center with lemon curd before baking.
• Plain Lemon Muffins: Skip the glaze for a lighter version.

This lemon muffin recipe is the perfect base for variations like lemon blueberry muffins or lemon poppy seed muffins, using the same soft, fluffy batter.

Recipe Questions

Can I make lemon muffins without buttermilk?

Yes, replace it with milk mixed with a little lemon juice or plain yogurt.

Why are my lemon muffins dense?

Overmixing the batter can make muffins heavy. Mix just until combined.

Can lemon muffins be frozen?

Yes, they freeze very well for up to 3 months.

More Muffin Recipes

• Chocolate chip muffins
• Blueberry chocolate chip muffins
• Chocolate muffins

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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