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Lemon Muffins

Bakery-Style Lemon Muffins

These bakery-style lemon muffins are soft, fluffy, and full of fresh citrus flavor – perfect for brightening up your breakfast or afternoon tea with a little zing! Unlike store-bought versions that often contain artificial flavors, these homemade treasures capture genuine lemon essence through a combination of zest, juice, and a secret ingredient: lemon yogurt for extra tenderness.
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Course: Breakfast, Dessert, Snack
Cuisine: American, Bakery
Keyword: Lemon Muffins, Citrus Dessert, Bakery-Style, Breakfast Muffins, Lemon Dessert
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 5 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 265kcal

Equipment

  • 12-cup Muffin Tin
  • Microplane Grater
  • Mixing bowls
  • Wire Cooling Rack

Ingredients

Muffins

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened (or ½ cup coconut oil for dairy-free option)
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tbsp fresh lemon zest from approximately 2-3 lemons
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup plain Greek yogurt substitute with lemon yogurt for extra zing or dairy-free yogurt

Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or non-stick spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Before juicing your lemons, zest them first using a microplane grater, being careful to only grate the yellow part.
  • In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
  • Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
  • Gently fold in half the dry ingredients, then the yogurt, then the remaining dry ingredients. Stop mixing as soon as no dry streaks remain.
  • Fill each muffin cup about ¾ full (around 3 tablespoons of batter). Bake for 18-20 minutes or until a toothpick inserted comes out clean and tops are lightly golden.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
  • While the muffins cool, whisk together powdered sugar, lemon juice, and zest until smooth. Adjust consistency by adding more sugar (thicker) or juice (thinner) as needed.
  • Once muffins are slightly cool but still warm, drizzle or spoon the glaze over the tops, allowing it to run down the sides slightly.

Notes

For that authentic bakery-style dome top, start with a hotter oven (400°F) for the first 5 minutes, then reduce to 375°F for the remaining baking time.
For especially light muffins, consider sifting the dry ingredients together rather than just whisking.
To make lemon blueberry muffins, fold in 1 cup of fresh or frozen blueberries (tossed in 1 tablespoon of flour) as the final step before baking.

Nutrition

Calories: 265kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 165mg | Fiber: 1g | Sugar: 25g
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