Description
These Lemon Muffins are moist, tangy, and bursting with fresh lemon flavor. Featuring a bakery-style top and an optional lemon glaze, they make a perfect breakfast treat or afternoon snack. The recipe includes a unique resting step to ensure a tender crumb and easy mixing for delicious results every time.
Ingredients
Scale
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
- Combine dry ingredients: In a mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Stir with a spoon to evenly mix all dry ingredients and set aside.
- Mix wet ingredients: In a separate larger mixing bowl, combine the eggs, buttermilk, melted and cooled butter, lemon zest, and fresh lemon juice. Stir with a spatula for about 30 seconds until fully incorporated.
- Incorporate dry into wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing by hand gently just until combined. The batter will be thick, so avoid over-mixing to keep muffins tender.
- Rest the batter: Cover the bowl with a towel and refrigerate the batter for 30 minutes. Meanwhile, preheat the oven to 425ºF (218ºC).
- Prepare muffin pan: Line a 12-count muffin pan with 6 muffin liners, placing liners in every other cup to create bakery-style tops with room for expansion.
- Fill muffin liners: Spoon about 8-10 heaping tablespoons of batter into each liner, filling them very full. Smooth the tops with a butter knife if needed and optionally sprinkle with sanding sugar for added crunch.
- Bake the muffins: Place one pan in the center of the oven and bake at 425ºF for 7 minutes. Then reduce the temperature to 350ºF (177ºC) without removing the muffins and continue baking for an additional 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and repeat: Let the muffins cool in the pan for 15 minutes before removing. Repeat the baking process with the remaining batter, making sure to reset the oven to 425ºF for the start of baking.
- Make lemon glaze (optional): Mix the powdered sugar and lemon juice in a small bowl until smooth. Adjust the amount of lemon juice to reach desired glaze consistency. Dip the tops of cooled muffins into the glaze or spoon it over them evenly.
Notes
- Resting the batter in the fridge improves texture and flavor by allowing the flour to hydrate fully and baking powder to activate.
- Using every other muffin cup creates the classic bakery-style muffin dome.
- Do not overmix batter once dry ingredients are added to avoid dense muffins.
- Use fresh lemon zest and juice for best flavor.
- For a dairy-free option, substitute buttermilk with almond milk mixed with a tablespoon of vinegar and replace butter with dairy-free margarine.
- The lemon glaze adds sweetness and a shiny finish but can be omitted if desired.
