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Lemon Muffins

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Bright, tender lemon muffins that are perfect for brunch or a weekday treat, with a glossy lemon-sugar drizzle on top.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 8 ounces sour cream room temperature, Greek yogurt can be used as a substitute
  • 6 tablespoons butter melted and slightly cooled, neutral oil can be used as a substitute
  • 2 tablespoons lemon zest from 2 small lemons
  • 2 tablespoons lemon juice freshly squeezed
Topping Ingredients
  • 1/3 cup fresh lemon juice
  • 1/4 cup granulated sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk the melted butter with the sour cream, egg, lemon zest, and 2 tablespoons lemon juice until smooth.
Mixing the Batter
  1. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until the batter is just combined; a few streaks of flour are okay. Don’t overmix or muffins will become tough.
  2. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Adding the Topping
  1. Stir the 1/3 cup lemon juice with 1/4 cup sugar for the topping until the sugar begins to dissolve. Drizzle a little of this mixture over each filled muffin cup.
Baking
  1. Bake for 18–20 minutes, rotating the pan halfway through if your oven has hot spots. Muffins are done when the tops are set, lightly golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  2. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 150mgSugar: 8g

Notes

If you need dairy-free options, swap sour cream for a dairy-free yogurt and use a vegan butter alternative. For a less-sweet version, reduce the topping sugar by 1–2 tablespoons. For a bolder lemon punch, add 1 teaspoon of lemon extract.
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