Lemon Muffins With Glaze

Discover the secrets to baking the perfect lemon muffins with a zesty lemon glaze. These moist and fluffy muffins burst with lemony goodness and make a delightful breakfast or snack.

Craving for more lemon recipes? Give these a try Lemon Bundt Cake with sugar icing, Lemon poppy seed pound cake and lemon loaf cake.

Jump to:

• Why you'll love this recipe
• Ingredients Notes
• How to Make Buttermilk Lemon Muffins Recipe With Lemon Glaze
• Tips for this recipe
• Storage instructions
• Recipe Variations
• More Muffin Recipes
• Lemon muffins with lemon glaze

These lemon muffins with glaze are a must-try for lemon lovers! They're incredibly fluffy, packed with a delightful burst of lemony goodness, and boast a heavenly buttery texture.

Made with buttermilk, which gives them a moist and light texture, along with a delightful citrusy flavor from fresh lemon zest and juice. Plus, these lemon glazed muffins are topped with a sweet lemon glaze for that extra crunch.

Ingredients Notes

You need these ingredients to make this buttermilk lemon muffin recipe:

• Butter: Use soft, unsalted butter, melted butter but cooled.
• Flour: Use all-purpose flour or cake flour.
• Sugar: White sugar granulated not flavored sugar to keep the lemon flavor.
• Eggs: large eggs at room temperature.
• Vanilla and salt: Pure, liquid vanilla extract
• Buttermilk: You can replace it with whole milk or plain yogurt.
• Sour cream: The acidity of the sour cream brings a very soft texture. You can use only buttermilk or replace it with Greek yogurt.
• Baking powder: A combination of baking powder and baking soda that you can replace with 1 packet of baking powder.
• Lemon: Use fresh organic yellow lemon if possible for the juice and the lemon peel, you can replace the lemon zest by a lemon extract.

How to Make Buttermilk Lemon Muffins Recipe With Lemon Glaze

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Place the softened butter, cut into pieces, granulated sugar and lemon zest in a large mixing bowl whisk of your stand mixer or in a large bowl. And whisk together with an hand mixer, at medium speed for about 2 to 3 minutes until you have smooth and creamy butter.

Step 2: Add the eggs and vanilla extract and mix again with a mixer to incorporate them.

Step 3: Add the buttermilk, sour cream and lemon juice and mix again with a mixer until well blended.

Step 4: Add the sifted flour mixture into the wet ingredients, flour, baking powder baking soda, and salt and mix with a spatula until smooth and thick.

Step 5: Preheat the oven to 428°F / 220°C and prepare a muffin pan with paper cups and pour muffin batter into the prepared muffin tin, filling them completely.

Step 6: Bake for 5 minutes, then lower the temperature to 392°F / 200°C and continue baking for about 15 to 18 minutes until the muffins are puffed and golden brown on top. (The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs)

Let cool: let the muffins cool slightly before removing from the muffins cups and then let them cool completely on a wire rack.

How to make lemon glaze for muffins

Step 1: Place powdered sugar and fresh lemon juice in a medium bowl and with a fork, beat the mixture until you have a smooth, white glaze.

Step 2: Decorate the top of each cooled muffins with the sugar glaze and let dry a little before eating.

Storage instructions

At room temperature: Leftover lemon drizzle muffins can be stored at room temperature in an airtight container or covered with plastic wrap for about 1 week.

How to Freeze? You can also store leftover muffins for up to 3 months in the freezer. Place your cakes in a storage box or bags and keep them in the freezer.

Let them come back to temperature or use the defrost function of your microwave.

More Muffin Recipes

I hope you love these glazed lemon muffins. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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