Lemon Muffins

I just have to get something off my chest: Muffins are better than cupcakes. Phew, I said it—and I stand behind it! It’s not that I hate cupcakes; it’s just that I find them boring compared to muffins, especially ones as bold and full-flavored as these lemon muffins. The best muffin recipes really make me excited to get out of bed in the morning!

Balance is the name of the game with this lemon muffin recipe. The muffins are dense and chewy, like a quick bread, yet fluffy enough to feel light like a cake. They’re sweet enough for dessert but not so sweet that they’d cause guilt when enjoyed for breakfast. The addition of sour cream in the batter is largely to thank for this balance. It adds a tangy element that tones down the sugar and accentuates the citrus. More importantly, it keeps the muffins moist—even days after baking.

The real cherry on top, so to speak, is the muffin’s topping. A streusel topping adds a crumbly texture and buttery finish, and a two-ingredient lemon glaze solidifies the muffin’s sweet-and-tangy character. Put all together, these muffins are kind of everything.

Ingredients for Lemon Muffins

• Lemons: This muffin recipe calls for lemon zest and juice. Meyer lemons are the best option if you can find them. This cross between a lemon and a Mandarin orange is sweeter than a true lemon and has an aromatic, almost herbal quality.
• Muffin batter: Like most muffin batters, this one is separated into two components. The dry ingredients (flour, sugar, baking soda and salt) provide structure, sweetness and leavening so the muffins rise. The wet ingredients (eggs, sour cream and butter) bind the dry ingredients together and moisten the muffins.
• Crumb topping: This mixture of flour, sugar and cold butter adds an unexpected streusel topping to lemon muffins.
• Lemon glaze: This glaze is nothing short of magical! It’s incredibly simple—just fresh-squeezed lemon juice and regular sugar—but it adds a syrupy, sweet-tart finish to an already perfect muffin.

Directions

Step 1: Prepare the muffin batter

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, melted butter, lemon zest and juice. Stir the egg mixture into the dry ingredients just until moistened.

Editor’s Tip: Take care not to overmix the batter. Overmixed muffins will be dense and tough.

Step 2: Fill the muffin tin

Fill greased or paper-lined muffin cups three-fourths full.

Step 3: Add the crumb topping

In a small bowl, combine the flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the topping over the muffin batter.

Step 4: Bake

Bake at 350°F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool for five minutes before removing the muffins from the pans to wire racks.

Step 5: Glaze

In a small bowl, whisk together the sugar and lemon juice. Drizzle the glaze over the warm muffins and serve warm.

Recipe Variations

• Key lime muffins: Swap in lime zest and juice to make a summery iteration of this tasty treat. Use Key lime vs. lime juice to make the muffins extra-tart and aromatic.
• Mix in fruit: Fold in chopped fruit to give the muffins extra dimension. Get inspired by fruity muffin recipes like blueberry muffins, peach muffins or strawberry muffins.
• Include extract: Add almond extract for a subtle nuttiness, or use vanilla extract to add a floral aroma.
• Add poppyseeds: Fold 1/4 cup of poppyseeds into the batter to create lemon poppyseed muffins.

How to Store Lemon Muffins

Let the lemon muffins cool completely. Line an airtight container with paper towels to absorb excess moisture, and store the muffins in a single layer.

How long do lemon muffins last?

Lemon muffins last up to three days when stored on the counter. Extend their shelf-life a few days by storing them in the fridge, but they’ll take on a spongy texture in a cold environment.

Can you freeze lemon muffins?

You can freeze lemon muffins for up to two months. After baking, let them cool completely and freeze in a single layer in a freezer-safe container. To serve, thaw them at room temperature or pop them in the microwave for 20-second increments or until heated through.

How do you reheat lemon muffins?

Lemon muffins taste best warm, so heat them in a 350° oven or in the microwave to bring out the citrusy flavors. Of course, you can also enjoy them cold or at room temperature.

Lemon Muffins Tips

Why are my lemon muffins dense or dry?

If your muffins turned out dense, the batter may have been overmixed. Add the dry ingredients to the wet ingredients and mix just until you no longer see dry pockets of flour. If the muffins are dry, they may have too much flour. To measure flour the right way, spoon the flour into a measuring cup until heaping. Then, level the flour with the flat side of a knife. It’s also important to avoid overbaking muffins to prevent the moisture from evaporating.

How do you zest a lemon for baking?

When a recipe calls to zest a lemon, it means to scrape off the flavorful peel with a zester, a microplane or a vegetable peeler. We like to use a microplane for muffin recipes because it creates superfine lemon zest. If you use a zester or a vegetable peeler, chop the peel into fine pieces before adding it to the batter.

Should you use lemon extract or real lemons to make lemon muffins?

Lemon muffins have the brightest flavor when made with lemon juice and zest. You can add lemon extract to boost the citrusy vibes, but we don’t recommend using it instead of lemon.

Can you make bigger or smaller muffins with this lemon muffin recipe?

This lemon muffin recipe makes 40 muffins in a standard muffin tin, but you can absolutely use a larger or smaller muffin tin. Adjust the cooking time to cook the muffins until a toothpick inserted in the center comes out clean.