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Lemon Muffins with Bright Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 52 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Muffins are fluffy, tangy, and bursting with fresh lemon flavor, perfect for a delightful breakfast or snack. Featuring a moist crumb with a crisp bakery-style top and finished with an optional zesty lemon glaze, they are easy to make and sure to impress.

Ingredients

Dry Ingredients

  • 3 ½ cups all-purpose flour (420 grams)
  • 1 ¾ cups granulated sugar (350 grams)
  • 4 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 2 large eggs
  • 1 cup buttermilk (240 ml)
  • ½ cup unsalted butter, melted & cooled (113 grams)
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice (60 ml)

Lemon Glaze (optional)

  • 1 cup powdered sugar (113 grams)
  • 1 tbsp lemon juice

Instructions

  1. Combine dry ingredients: In a mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Stir with a spoon until thoroughly mixed and set aside.
  2. Mix wet ingredients: In a larger mixing bowl, whisk together the eggs, buttermilk, melted and cooled butter, lemon zest, and fresh lemon juice. Stir with a spatula for about 30 seconds until well combined.
  3. Incorporate dry into wet: Gradually add the dry ingredients into the wet ingredients, mixing by hand just until combined. The batter will be very thick, so avoid overmixing.
  4. Rest the batter: Cover the bowl with a towel and refrigerate the batter for 30 minutes. Meanwhile, preheat your oven to 425ºF (220ºC).
  5. Prepare muffin pan: For bakery-style muffin tops, line a 12-count muffin pan with 6 muffin liners, filling every other muffin well with batter.
  6. Fill muffin liners: Spoon about 8-10 heaping tablespoons of batter into each lined muffin cup. Use a butter knife to smooth the tops if needed. Optionally, sprinkle with sanding sugar for extra texture.
  7. Bake the muffins: Place one pan in the center of the preheated oven and bake for 7 minutes at 425ºF (220ºC). Then reduce the oven temperature to 350ºF (175ºC) without opening the door, and bake for an additional 15-17 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
  8. Cool and repeat: Let the muffins cool in the pan for 15 minutes before removing. Repeat the baking process with the remaining batter, ensuring the oven is again preheated to 425ºF for the initial bake.
  9. Lemon glaze (optional): In a small bowl, combine powdered sugar and lemon juice, stirring until smooth. Adjust consistency by adding more lemon juice if needed. Either dip the cooled muffin tops into the glaze or spread over them with a spoon for a sweet finishing touch.

Notes

  • Resting the batter helps to hydrate the flour and improve muffin texture.
  • Filling muffin liners very full creates large, bakery-style muffin tops.
  • Preheating the oven to a high temperature initially helps create a nice rise and crust.
  • Use fresh lemon zest and juice for the best bright citrus flavor.
  • For a dairy-free version, substitute buttermilk with a plant-based milk plus a teaspoon of vinegar and use dairy-free butter.

Find it online: https://slsrecipes.com/lemon-muffins-with-bright-lemon-glaze-recipe/