Looking for something sweet with a citrusy kick? These lemon muffins are here to brighten your day! They’re soft, moist, and packed with zesty lemon flavor. Plus, that sugar-coated topping? Pure magic. Whether it’s breakfast, a snack, or dessert, these muffins are always a good idea.
The secret? A perfect mix of butter, yogurt, and eggs to keep them light and fluffy. Every bite is like a little taste of summer. Ready to get baking? Let’s dive in!
What You’ll Need
Here’s everything you’ll need to whip up these lemony delights. Oh, and don’t forget the sugar-lime coating—it takes them to the next level!
For the Muffins
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup lemon yogurt
- 4 tablespoons fresh lemon pulp, finely minced
- 1 teaspoon vanilla extract
- Zest of 1 lemon (divided: half for muffins, half for coating)
- ¾ cup granulated sugar
- ½ cup butter, softened (1 stick)
- 2 large eggs
For the Sugar Coating
- 5–6 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- Zest of 1 lime
Tools You’ll Need
Here’s the kitchen gear to make things easy:
- Mixing Bowls: One for dry ingredients and one for wet ingredients.
- Whisk & Mixer: A whisk for blending dry ingredients and a hand or stand mixer for creaming butter and sugar.
- Mini-Muffin Pan: A 24-cup tin with a quick spray of cooking oil to prevent sticking.
Let’s Get Baking!
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Preheating is key for even baking.
Step 2: Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Salt
- Baking soda
This step keeps everything evenly distributed. Easy, right?
Step 3: Combine the Wet Ingredients
In a measuring cup or small bowl, mix:
- Lemon yogurt
- Minced lemon pulp
- Vanilla extract
- Half the lemon zest
Give it a quick stir until it’s smooth and fragrant.
Step 4: Cream Butter and Sugar
Grab a larger mixing bowl and beat together:
- Butter
- Granulated sugar
Mix until it’s light and fluffy. Then, beat in the eggs one at a time.
Step 5: Bring It All Together
Now for the fun part:
- Alternate adding the wet and dry ingredients to the butter mixture.
- Start and end with the dry ingredients.
Pro tip: Don’t overmix! You want the batter smooth, not overworked.
Step 6: Fill the Muffin Tin
- Spray your muffin tin with cooking spray.
- Spoon batter into each cup, filling them about three-quarters full.
- Lightly tap the pan on the counter to get rid of any air bubbles.
Step 7: Bake to Perfection
Pop your muffins into the oven for about 20 minutes, or until the tops are golden. Stick a toothpick in the center of one—if it comes out clean, you’re good to go.
Finishing Touches
The Sugar Coating
While your muffins are cooling…
- Mix the remaining lemon zest, lime zest, and granulated sugar in a small bowl.
Brush and Roll
Roll them in the citrus sugar mixture. Boom—now they’re bakery-worthy!
Brush the tops of each warm muffin with melted butter.
How to Serve
These muffins are best served warm. Pair them with a cup of coffee, tea, or even a glass of cold milk. Trust me, your taste buds will thank you.
Storage Tips
Got leftovers? Here’s what to do:
- For the Next Few Days: Store muffins in an airtight container on the counter. They’ll stay fresh for up to 3 days.
- For Later: Wrap individual muffins in plastic wrap and freeze in a resealable bag. They’ll keep for up to 3 months. When you’re ready to eat, just reheat in the oven or microwave.
Why You’ll Love These Muffins
These lemon muffins are everything you want in a homemade treat—simple, refreshing, and downright delicious. Whether you’re a pro baker or just starting out, this recipe is foolproof. So grab some lemons and let’s get baking. You’ve got this!
PrintLemon Muffins Recipe
These lemon muffins are light, fluffy, and bursting with tangy citrus flavor. Coated in a zesty lemon-lime sugar topping, they’re perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 mini muffins 1x
- Category: Dessert/Snack
- Cuisine: American
Ingredients
For the Muffins:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup lemon-flavored yogurt
- 4 tablespoons fresh lemon pulp, minced
- 1 teaspoon vanilla extract
- Zest of 1 lemon (divided: half for batter, half for coating)
- ¾ cup granulated sugar
- ½ cup (1 stick) butter, softened
- 2 large eggs
For the Sugar Coating:
- ½ cup granulated sugar
- Zest of 1 lime
- 5–6 tablespoons unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 24-cup mini-muffin tin with cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
- Prepare Wet Ingredients: In a measuring cup, combine yogurt, minced lemon pulp, vanilla extract, and half the lemon zest. Stir until blended.
- Cream Butter and Sugar: In a mixing bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Combine Mixtures: Gradually alternate adding the wet ingredients and dry mixture to the creamed butter mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
- Fill Muffin Tins: Fill each muffin cup about three-fourths full. Tap the pan gently on the counter to remove air bubbles.
- Bake: Bake for approximately 20 minutes, or until muffins are lightly golden and a toothpick inserted into the center comes out clean. Let cool briefly in the pan before transferring to a wire rack.
- Prepare Coating: In a small bowl, mix remaining lemon zest, lime zest, and granulated sugar. Melt the butter in a separate dish.
- Coat Muffins: Brush each warm muffin generously with melted butter, then roll in the sugar-zest mixture until fully coated.
Notes
Serving Suggestions:
- Serve warm with coffee or tea for breakfast or as an afternoon treat.
- Garnish with fresh berries for added color and flavor.
Tips & Tricks:
- Avoid overmixing the batter to ensure tender muffins.
- Use freshly grated zest for maximum citrus flavor.
Storage & Reheating:
- Store in an airtight container at room temperature for up to 3 days.
- To freeze: Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheat frozen muffins in the microwave for 20–30 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes.
