Lemon Muffins

There’s something irresistible about the bright, fresh flavor of lemon, especially when it’s baked into a soft, fluffy muffin. These lemon muffins are the kind of treat that feels right any time of day. They are perfect for breakfast, brunch, or a quick afternoon pick-me-up with a cup of coffee or tea.

What I love most about this recipe is how easy it is to make while still delivering bakery-style results. With simple ingredients, one bowl for the batter, and a buttery streusel on top, these muffins come together quickly and bake up beautifully every single time.

Why You’ll Love This Recipe

Listen, I’m not trying to oversell this, but these simple lemon muffins are kind of a big deal. Here’s why you’ll find yourself making them on repeat:

They’re Incredibly Easy
You don’t need an electric mixer or any fancy equipment. Just a couple of bowls, some easy steps, and you’re golden. I’ve made these on rushed weekday mornings and lazy weekends alike.

Real Lemon Flavor
We’re using fresh lemons here, none of those artificial tasting extracts. The combination of fresh lemon juice, lemon zest, and a touch of vanilla extract creates an authentic citrusy flavor thanks to real ingredients. It’s like having the flavor of a lemon cream cookie in muffin form.

Versatile for Any Occasion
Morning breakfast? Check. Afternoon snack? Absolutely. Fancy brunch? You bet. These work for everything.

They Stay Fresh
Pop them in an airtight container, and they’ll keep beautifully at room temperature for several days. Though honestly, they usually disappear much faster than that in my house.

Ingredient Notes

• All-Purpose Flour – Provides structure for the muffins. Spoon and level to avoid dense results.
• Granulated Sugar – Sweetens the muffins and helps keep them moist; also used in the topping for a crisp finish.
• Baking Powder – Gives the muffins their light, fluffy rise. Make sure it’s fresh.
• Table Salt – Balances sweetness and enhances the lemon flavor.
• Milk – Adds moisture and creates a tender crumb; whole milk works best.
• Vegetable Oil (or Melted Butter) – Keeps muffins moist; melted butter adds richer flavor if substituted.
• Egg – Binds ingredients and adds structure; use at room temperature.
• Fresh Lemon Juice – Adds bright, fresh citrus flavor; avoid bottled juice if possible.
• Lemon Zest – Provides concentrated lemon flavor without extra acidity; zest only the yellow peel.
• Vanilla Extract – Enhances and rounds out the lemon flavor.
• Cold Butter, Cut into Small Pieces – Essential for a crumbly, bakery-style topping as it melts during baking.

Kitchen Equipment

One of the best things about this recipe is that you probably already have everything you need. Here’s what I use:

• A standard muffin tin (12-cup capacity)
• Paper liners or muffin liners (trust me, these make cleanup so much easier)
• Large bowl for mixing dry ingredients
• Medium bowl for wet ingredients
• Small bowl for the lemon zest and sugar mixture
• Measuring cup and measuring spoons
• Rubber spatula for folding the muffin batter
• Wire rack for cooling
• Ice cream scoop (this is my secret weapon for getting perfectly portioned muffins every time)
• A zester or microplane for getting plenty of zest from your lemons

If you have an electric mixer, you can use it, but honestly, I usually just mix by hand. It’s actually better not to overmix, which keeps the final muffin nice and tender.

How to Make Lemon Muffins

1. Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it so the muffins don’t stick.
2. Add the lemon zest and sugar to a food processor and pulse until the zest is finely ground and the sugar smells amazing. Transfer this mixture to a small bowl, then add the remaining streusel ingredients. Use a fork to work in the butter until everything looks crumbly. Set it aside for later.
3. In a large bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, oil, egg, lemon juice, lemon zest, and vanilla until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir just until everything comes together—don’t overmix.
5. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the streusel generously over the tops.
6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Variations & Substitutions

One of my favorite things about this original recipe is how forgiving it is. Here are some ways to add your own unique twist:

Lemon Poppy Seed Muffins
Add 2 tablespoons of poppy seeds to the batter. These lemon poppy seed muffins are classic for a reason. The little seeds add a nice texture and nutty flavor.

Crumb Topping or Crunchy Streusel– Included with this recipe
Before baking, top each muffin with a mixture of cold butter, flour, and sugar. Just mix 1/4 cup butter with 1/3 cup flour and 1/3 cup sugar until crumbly, then sprinkle on top. You can even add some pearl sugar for extra crunch.

Butter Alternatives
If you don’t have vegetable oil or prefer a different fat, unsalted butter works great. You can also use melted coconut oil for a subtle tropical twist.

Blueberry Lemon
Fold in a cup of fresh or frozen blueberries. The combination of fresh fruit flavor and lemon is incredible.

Lemon Cream Finish
Try a glaze, mix cream cheese with powdered sugar and a good hit of juice for a creamy finish that’ll spread beautifully on warm muffins.

Reduced Sugar
You can cut the sugar down by swapping it with a 1:1 sugar substitute. The lemon flavor really shines through either way.

Note: If you’re lucky enough to have a lemon tree in your backyard, this recipe is the perfect way to use up those fresh lemons. There’s nothing quite like baking with fruit you picked yourself.

Storage

These muffins store like a dream, which is part of what makes them so practical for meal prep or making ahead.

Room Temperature:
Store in an airtight container at room temperature for up to 3 days. I usually line the container with a paper towel on the bottom to absorb any excess moisture.

Refrigerator:
If you want them to last longer, pop them in the fridge in an airtight container or safe bag. They’ll keep for up to a week. Just warm them for about 10-15 seconds in the microwave before eating.

Freezer:
These freeze beautifully for up to 3 months. Wrap each muffin individually in plastic wrap, then place them all in a freezer-safe bag. Thaw at room temperature or warm from frozen in the microwave.

Glazed Muffins:
If you’ve added the tangy lemon glaze, they’ll still keep well, though the glaze might soften a bit. I actually kind of like it that way.

Expert Tips

After making these more times than I can count, I’ve picked up some tricks that really make a difference:

Zest Before You Juice
Always zest lemons before you cut and juice them. Trust me, trying to zest a juiced lemon half is an exercise in frustration. Get all your zest first, then juice.

Room Temperature Ingredients
This isn’t just fussy baking talk. Room temperature eggs and butter mix much more easily and create a better batter. Just set them out 30 minutes before baking.

Don’t Skip the Zest
The lemon zest is where most of the lemon flavor lives. Use plenty of zest, and make sure you’re only getting the yellow part, not the bitter white pith underneath.

The Toothpick Test
Check the middle of the muffin with a toothpick. It should come out clean or with just a few moist crumbs. If there’s wet batter, give them another 2-3 minutes. But watch that baking time carefully because nobody wants dry muffins.

Don’t Overmix
I know I mentioned this already, but it bears repeating. Overmixing develops the gluten in the flour and creates tough, dense muffins. Mix just until the dry ingredients disappear into the wet ingredients. Lumpy batter is good batter.

Use Fresh Lemons
Please, please use real lemons. The bottled juice and dried zest just don’t compare. Fresh lemons give you that bright, authentic citrusy flavor that makes these special.

The Ice Cream Scoop Trick
Using an ice cream scoop to portion out the batter means all your muffins will be the same size and bake evenly. Plus, it’s way less messy than trying to pour or spoon batter into each cup.

Cool Properly
Let them cool in the pan for about 5 minutes, then transfer to a wire rack. This prevents the bottoms from getting soggy while letting the muffins finish setting.

Scrape the Sides of the Bowl
When mixing, use your rubber spatula to scrape down the sides of the bowl. This ensures everything gets incorporated without overmixing.

FAQ’s

Why are my muffins dense instead of fluffy?

Usually, this means the batter was overmixed. When you mix too much, you develop the gluten in the flour, which creates a dense muffin. Also, make sure your baking powder is fresh. Old leavening agent won’t give you that nice rise.

Can I use a different size muffin tin?

Sure! This recipe is written for a standard muffin tin, but you can make mini muffins (reduce baking time to 10-12 minutes) or jumbo muffins (increase baking time to 25-30 minutes). Just adjust the baking time accordingly.

Do I have to use muffin liners?

No, but I highly recommend them. You can grease the muffin cups really well with butter or cooking spray instead, but liners make cleanup easier and help the muffins release perfectly every time.

My muffins stuck to the paper liners. What happened?

This can happen if the muffins are too hot when you try to peel the liner off. Let them cool completely on the wire rack first. Also, cheaper paper liners sometimes stick more than quality ones.

Can I add other flavors to this recipe?

Of course! Try adding fresh blueberries, raspberries, or even white chocolate chips. Just fold them in gently at the end so you don’t overmix.

How do I know when the muffins are done?

The tops should be golden brown and spring back when lightly touched. A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out with wet batter, give it a few more minutes.

Can I make the batter ahead of time?

I don’t recommend it. Quick bread batters (which are what muffins are) are best baked right away. The leavening agents start working as soon as they hit liquid, so you’ll lose some rise if you wait. But you CAN mix your dry ingredients ahead and your wet ingredients separately, then combine them right before baking.

Why do my muffins have flat tops instead of nice domes?

A few things could cause this: oven temperature too low, old baking powder, or overmixing. Make sure your oven is fully preheated, check that your baking powder is fresh (it should fizz when mixed with water), and remember to mix gently.

Can I double this recipe?

Yes! This recipe doubles beautifully. Just make sure you have enough muffin cups ready, or bake in batches. Don’t let the batter sit around waiting to be baked, or you’ll lose some rise.

What’s the best way to get the most juice from lemons?

While pressing down with your hand, roll them firmly on the counter before cutting to break up the membranes inside. This releases more juice. You can also microwave them for 10-15 seconds, which helps too.

My glaze is too thick/thin. Help!

Too thick? Add more lemon juice, a teaspoon at a time. Too thin? Add more powdered sugar. The consistency should be like thick cream, pourable but not watery.

If you love this muffin recipe, you’re going to love these other muffin ideas, too. Please click each link below to find the easy, printable recipe!

More Great Lemon Recipes

Lemon Pound Cake

Lemon Bars With Cake Mix

Easy Lemon Cake Recipe

Lemon Poppy Seed Muffins

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