Description
A bakery-style lemon muffin recipe with a bright citrus kick, moist crumb, and light sugar crust. Perfect for breakfast or brunch.
Ingredients
2 cups all-purpose flour
1 tablespoon lemon zest (zest from 2 lemons)
1/3 cup fresh lemon juice
3/4 cup granulated sugar
1/2 cup plain yogurt (or buttermilk)
2 large eggs
1/2 cup neutral oil (canola or avocado oil)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
Preheat oven to 375°F. Line a muffin tin with parchment liners.
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix lemon zest, lemon juice, yogurt, oil, and eggs.
Combine wet and dry ingredients until just mixed. Don’t overmix.
Divide batter into muffin cups, 3/4 full each. Sprinkle optional sugar on top.
Bake 18–20 minutes or until a toothpick comes out clean.
Cool in tin 5 minutes, then transfer to rack.
Optional: brush with lemon glaze (powdered sugar + lemon juice).
Notes
Use fresh lemon zest only—avoid the pith.
Silicone molds help prevent sticking.
Freeze leftover muffins for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 7g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon muffins, citrus muffins, brunch lemon recipes, homemade muffins