Description

Lemon muffins made with a soft vanilla-style batter, fresh lemon zest, and a simple lemon sugar glaze, for fluffy, moist muffins with a bright citrus flavor (makes 12–14 muffins).

Ingredients

Lemon muffins :

160 g (1 stick + 3½ tbsp) butter – softened
200 g (¾ cup) sugar – granulated
2 large eggs at room temperature
2 tsp vanilla extract
120 ml (½ cup) buttermilk – or whole milk
120 g (½ cup) sour cream – or Greek yogurt
350 g (2⅓ cups) flour – all-purpose
1 tsp baking powder
1 tsp baking soda
1 pinch of salt
Zest of 1 lemon – or lemon extract
60 ml (¼ cup) fresh lemon juice

Lemon glaze :

200 g (1⅓ cups) powdered sugar
1 tbsp lemon juice – or water

Instructions

Lemon Muffins

Preheat the oven to 428°F / 220°C and line a muffin pan with paper liners.
In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until creamy.
Add the eggs and vanilla and mix for 1 minute until combined.
Mix in the buttermilk, sour cream, and lemon juice until smooth.
Fold in the flour, baking powder, baking soda, and salt just until combined, leaving a few small lumps.
Fill the liners completely using a scoop or spoon.
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.
Let the muffins cool completely before glazing.

Lemon glaze

Place the powdered sugar and lemon juice in a small bowl.
Mix with a fork until smooth and pourable, adjusting with more sugar or a few drops of liquid if needed.