Easy Lemon Glazed Muffins

Indulge in refreshing citrus flavor with these incredibly simple and delicious lemon glazed muffins. Yogurt is the secret ingredient in this easy recipe that adds tangy flavor and helps keep the muffins moist. A drizzle of sweet lemon glaze for muffins adds a delicious tang to every bite. Perfect for breakfast, a snack, or dessert, these moist lemon muffins are a hit for any occasion.

A six cup muffin tin filled with glazed lemon muffins on a white counter top with a light blue napkin.

During the spring and summer, there is nothing quite like the sweet and tangy flavor of glazed lemon muffins. These moist and fluffy lemon muffins are perfect for breakfast on the go, a quick snack, or even for brunch.

The lemon flavor in this delicious recipe is driven home with lemon juice, zest, and extract. While some recipes use just lemon juice and zest, adding lemon extract provides that extra bright punch of lemon flavor any fellow lemon lover would appreciate.

If you love the refreshing flavor of lemon you will also love Mini Lemon Tarts with Phyllo Cups, Blueberry Lemon Oatmeal Cookies and this Lemon Butter Gnocchi with Crispy Prosciutto. Save this easy lemon glazed muffin recipe for perfect treat all summer long!

Ingredients

Flour, yogurt, butter, brown sugar, white sugar, baking powder, baking soda, salt, two eggs, vanilla extract, lemon extract, lemon juice, and lemon zest in separate ramekins on a white counter top.

All-Purpose Flour - It is essential to measure flour correctly to achieve a light and fluffy muffin. If you scoop your measuring cup into the bag of flour, it compresses the flour. As a result, you will end up with much more flour than your recipe calls for. First, fluff flour with a fork, then spoon it into a measuring cup to measure flour correctly. Once filled, use the spoon handle to level off the measuring cup. It also helps once your flour is measured to sift it into your mixing bowl with a fine mesh sifter. The combination of proper measuring and sifting ensures a perfect muffin.

Baking Soda & Baking Powder - Baking soda is needed to neutralize the brown sugar and yogurt acid. Baking powder is combined with baking soda to help leaven the muffins.

Salt - Salt adds balance to the amount of sugar.

Butter - Unsalted butter is used in the batter to control the amount of salt in this recipe.

Dark Brown Sugar - You can use light brown sugar instead of dark in the muffin batter. However, dark brown sugar gives these muffins more moisture and flavor depth since it adds more molasses.

Granulated Sugar - We use granulated sugar in combination with brown as too much brown sugar produces an unappetizing color, in my experience.

Powdered Sugar - Powdered sugar is combined with a liquid to create a glaze-like consistency. Also called confectioners sugar is the key to adding an extra sweet citrus flavor to these lemon drizzle muffins.

Eggs - It is essential to use large eggs and to have them be at room temperature so they mix cohesively with the other ingredients creating a smooth batter. If muffin recipes do not state what size eggs to use, the rule of thumb is to use "large" eggs.

Plain Yogurt - Yogurt is my favorite ingredient for keeping muffins and cupcakes insanely moist. It is important to use full-fat yogurt. However, lemon-flavored yogurt also works nicely to drive that lemon flavor forward.

Vanilla Extract - It is always necessary when using a vanilla extract that you are using "pure" vanilla extract. Many brands use artificial flavors and do not include natural vanilla at all. Here is my favorite brand of vanilla extract.

Lemon Juice, Zest - When using lemon juice, make sure you are always using fresh lemon juice. When in doubt, fresh is best! The lemon zest used in the batter creates a beautiful dimension of flavor.

Lemon Extract - After making these muffins with only lemon juice and zest, it was still not "lemony" enough. It is crucial to pronounce the lemon flavor in the batter. For that, I recommend using lemon juice, lemon zest, and lemon-flavored yogurt or lemon extract for the lemon trifecta.

Five lemon glazed muffins resting on a wire rack on a white counter top with a light blue napkin.

Did You Know?

One medium-sized lemon contains about 30-40mg of vitamin C, and many lemon muffin recipes call for the juice and zest of one or more lemons. So, indulging in these delicious lemon glazed muffins is a great way to get your vitamin C!

Suggested Equipment

How to Make Glazed Lemon Muffins

Preheat your oven to 425°F and line a 12-cup muffin pan with paper muffin liners or lightly grease it with nonstick cooking spray. Whisk together the flour, baking soda, baking powder, and salt in a large bowl and set aside.
Next, in another large mixing bowl, add the room-temperature butter, dark brown sugar, and granulated sugar together with a hand mixer on medium speed until smooth.

A large glass bowl of flour, baking powder, baking soda and salt whisked together and another bowl with butter, dark brown sugar and granulated sugar mixed together and two metal beaters on a white counter top.

Next, add the eggs to the sugar-butter mixture and mix on low until combined.
Then add the yogurt, vanilla, lemon juice, lemon zest, and lemon extract, and mix with an electric mixer on low speed for about thirty seconds until smooth.

A glass bowl on the left with butter, sugar, and eggs mixed together and a bowl on the right with yogurt, lemon juice, lemon extract, lemon zest, vanilla extract added and mixed together.

Add the dry ingredients slowly into the wet ingredients, slowly folding with a spatula until combined. It is ok if the batter is a little lumpy.
Scoop the batter and fill each paper liner almost to the top. (I use an ice cream scoop or cookie scoop to do so).

A glass bowl with lemon muffin batter mixed together and on the right a twelve cup muffin pan with paper liners filled with lemon muffin batter on a white counter top.

Bake the muffins for 6 minutes at 425°F, then without opening the oven door, reduce the oven temperature to 350°F and continue baking for 10-12 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Allow the muffins to cool for 5 minutes, then transfer them to a wire cooling rack.

A twelve cup muffin tin filled with baked lemon muffins and a wire rack on the right with twelve lemon muffins cooling on a white counter top.

Meanwhile, combine one cup of powdered sugar and two tablespoons of fresh lemon juice in a small bowl and stir until the glaze is the consistency of a thick syrup. If the glaze becomes too thick when it's time to glaze the muffins, add ¼ teaspoon of water or lemon juice and stir until it reaches a thick syrup consistency.
Once the muffins have cooled, drizzle each muffin with lemon glaze and enjoy!

A glass bowl filled with lemon glaze and a wire rack with three glazed lemon muffins and five lemon muffins that have not yet been glazed on a wire rack.

Variations & Substitutions For Glazed Yogurt Lemon Muffins

Variations

Lemon Blueberry Muffins: Add one and a half cups of fresh blueberries to the muffin batter before scooping the batter into the muffin cups. Fold the blueberries into the batter with a spatula to prevent them from bursting.

Lemon Poppy Seed Muffins: Add two tablespoons of poppy seeds to the batter and mix until evenly distributed before filling the muffin tins.

Lemon Lavender Muffins: Add two teaspoons of food-grade dried lavender buds to the muffin batter before baking.

Lemon Cream Cheese Muffins: After scooping the muffin batter into the muffin tins, add a teaspoon-sized dollop of softened cream cheese to each cup. Using a toothpick, swirl the cream cheese in a figure-eight pattern to disperse the cream cheese.

Lemon Coconut Muffins: Add one-half cup of shredded unsweetened coconut to the muffin batter before baking.

Streusel Topping: Combine ½ cup of all-purpose flour, ¼ cup of granulated sugar, ¼ cup of dark brown sugar, and four tablespoons of melted salted butter in a small bowl. After filling each muffin tip cup with batter, sprinkle the crumble topping generously over each muffin. Very gently press the crumble topping into the top of the muffin batter and bake as directed.

Five glazed lemon muffins resting on a wire rack with two lemon halves resting on a white plate and one lemon half resting on a white counter top.

Substitutions

Sour Cream - Using sour cream instead of plain yogurt gives these muffins a delicious tang.

Plain Greek yogurt - Plain greek yogurt is a perfectly suitable substitute for yogurt and is often easier to find with lemon flavor.

Buttermilk - Buttermilk is also an excellent substitute for yogurt and keeps the muffins nice and moist.

Vanilla Glazed Lemon Muffins - If you prefer a more neutral flavored glaze, combine 1 cup of powdered sugar, two tablespoons of heavy cream or milk, and ¾ teaspoon of pure vanilla extract to create a vanilla glaze. A vanilla glaze is my favorite choice for most muffins.

Cream Cheese Glazed Lemon Muffins - For a tangy cream cheese glaze, combine four ounces of softened cream cheese, one-half cup of powdered sugar, three tablespoons of milk, and one teaspoon of vanilla extract.

Tips For This Recipe

Use lemon yogurt or lemon extract - The lemon extract is unnecessary when using lemon-flavored yogurt. Using both lemon extract and lemon yogurt may overpower the flavor of the muffins.

Measure the flour correctly - My favorite method is with a food scale. A food scale ensures that each measurement is accurate down to the gram. Another method is using a fork to fluff up the flour, then gently scoop it into a measuring cup and level off the top with a knife or flat edge.

Start at a high temp, then lower it - The trick to achieving the round domed top that muffins are known for is to start at a high temperature for a few minutes and then reduce it for the remainder of the baking time.

Use fresh baking soda & baking powder - Fresh baking soda and baking powder will ensure enough rise in your muffins. Stale ingredients will produce tough muffins that may not rise or deflate after baking.

Cool before glazing - Allow the lemon muffins to fully cool before topping with the glaze. If the muffins are still warm, the glaze will thin and not stick as well to the muffins.

Six lemon muffins topped with lemon glaze in a muffin tin on a white counter top with a light blue napkin.

Storage Suggestions

Allow the glazed lemon muffins to cool completely to room temperature before storing. Place them in an airtight container and keep them at room temperature for up to three days.

To freeze, wrap each muffin in plastic wrap, store it in a resealable bag, and freeze for up to three months. To thaw, unwrap each muffin and let them come to room temperature for 30 minutes. Add the lemon glaze after thawing or right before enjoying muffins for the best results.

FAQ

What is the secret to making moist lemon muffins?

Yogurt or buttermilk helps keep muffins moist and tender. If you don't have buttermilk, add one tablespoon of lemon juice or vinegar to 1 cup of whole milk and let it sit for 5-10 minutes.

Why is my lemon glaze grainy?

Make sure to use confectioners sugar, also called powdered sugar, for the glaze. Using regular granulated sugar will create a grainy glaze.

What is the trick to getting muffins out of the pan?

Use nonstick cooking spray or paper muffin liners. Allow the muffins to cool for a few minutes, and then transfer them onto a wire rack. As the muffins cool, they will contract slightly, allowing easy removal from the muffin pan afterward.

Whether you are looking for a refreshing snack or brunch for a crowd, this easy lemon muffins recipe will have everyone begging for more!