When life gives you lemons, make lemon muffins! THESE lemon muffins. They are light, fluffy, tangy, and taste amazing. They are also super easy to make (no mixer required) and are the perfect dessert, breakfast, or snack.
Does anyone else convince themselves that muffins are healthy? For some reason, I always convince myself that muffins are a “health” food and that I can eat multiple at one time because they really aren’t so bad for me. And while I know deep down that muffins contain butter sugar and really belong in the dessert category, these lemon muffins are one of my favorite breakfast snacks so I like to tell myself that they are a healthy way to start the day (they contain fruit, right?)
Now, while I know desserts may not be the healthiest breakfast option, they certainly are my favorite thing to eat in the morning. In fact, most desserts are. And when it comes to building healthy habits, I’m for team “everything in moderation.” So, as far as I’m concerned, bring on the sweets!
In my bakery-style muffin recipe, I write about the difference between a bread-like muffin and a cakey muffin. This lemon muffin recipe one is less bread-like and more cakey because that’s how I like my fruit muffins. To achieve this, I use more eggs, fat, and yogurt, which makes the muffins light, tangy and moist.
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How to make lemon muffins
This lemon muffin recipe is incredibly easy to make. In fact, you don’t even need a mixer! Just pay attention to the baking time and oven temperature: to achieve a nice, big muffin top, I bake the muffins for 3 minutes at 425°F/225°C, and then lower the temperature to 350°F/180°C for the remaining baking time.
- Sift together the dry ingredients. In a large bowl, sift together flour, baking powder, baking soda and salt.
- Add the sugar and lemon zest. Whisk together with the dry ingredients.
- Combine the wet ingredients together. Whisk the eggs together with the yogurt, melted butter, lemon juice, and vanilla extract just until combined.
- Combine the wet and dry ingredients together. Pour the wet ingredients into the dry and mix together gently with a spatula or wooden spoon.
- Bake. Divide the batter evenly between the muffin cup liners (almost all the way to the top). Bake for 3 minutes at 425°F/225°C and then reduce the oven temperature to 350°F/180°C and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Cool and glaze. Allow the muffins to cool for 10 minutes, then remove them from the muffin pan and allow to cool completely (preferably on a wire rack). To make them even prettier and yummier, I make an easy, sticky lemon glaze. Mix powdered sugar and a bit of lemon juice together until it’s slightly runny, and drizzle the glaze on top of the muffins and it will give them a nice lemony-sugary topping. I recommend adding it, but it’s optional.
Note: I use these tulip liners for the grease-resistant properties. They are easy to peel off and look gorgeous too!
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Can I make these into mini muffins instead?
Yes! This recipe will make 36 mini muffins. If you don’t want that many, I recommend dividing the recipe in half, which will make 18 mini muffins. If you don’t use all the batter, feel free to freeze it for up to 1 month in a freezer-safe container.
Tips for making perfect lemon muffins
-Don’t overmix your batter. Overmixing the batter will make the lemon muffins more dense, and we want them light and fluffy.
-You can substitute sour cream for the yogurt. This will add an extra layer of richness to these muffins.
-Pay attention to the oven temperature. You can certainly bake these muffins completely at 350°F/180°C, but I prefer to bake them first for 3 minutes at 425°F/225°C which helps the batter get a nice “jump” and rise quickly, achieving those nice, big muffin tops. After 3 minutes, lower the oven temperature to 350°F/180°C until done, about 12-17 minutes.
More of my favorite muffin recipes
- Pecan Pie Muffins: Moist, fluffy muffins that taste like pecan pie in muffin form!
- Cranberry Orange Muffins: A classic muffin that’s perfectly sweet and bursting with flavor.
- Pumpkin Muffins: Perfect for fall, these soft, delicious muffins are full of pumpkin flavors.
- Peanut Butter and Jelly Muffins: If you love PB&J as much as I do, you’ve gotta give these muffins a try.
- Peach Muffins: Made with fresh, juicy peaches.
Lemon Muffins
Light and fluffy lemon muffins that are not overly sweet and taste incredible. They are also super easy to make (no mixer required) and are the perfect dessert, breakfast, or snack.
Ingredients
For the muffins:
- 1 ¾ cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (135g) granulated sugar
- 2 large eggs
- ¾ cup yogurt
- 6 tablespoons (85g) butter, melted
- zest and juice of one lemon (mine yielded about 1 tablespoon zest and ¼ cup juice)
- ½ teaspoon vanilla extract (optional)
For the lemon drizzle topping:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
To make the muffins:
-
Preheat oven to 220°C/425°F degrees. Butter 12 muffin cups or line them with liner papers.
-
In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
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In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180°C/350°F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
To make the lemon drizzle topping:
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In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
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When the muffins are cooled, pour the drizzle over the muffins.
-
Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.
Laura says
WOW, I just made these muffins and they are truly delightful! 🙂 Thank you so much! I’m already planning to make Double Chocolate Muffins any day soon 🙂
Greetings from Latvia! 🙂
Shiran says
Thank you so much for sharing Laura! I’m so glad you liked it 🙂 This is one of my favorites!
Sandy says
Hi if I don’t use yoghurt. Can I replace with somehthing else?
Shiran says
You can use sour cream or buttermilk.
Joe Gisler says
i just made these… they are delish!
Anna says
Delicious. Not too sugary or too heavy. Can taste the butter in them! Yum
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Anna!
Joe Gisler says
i just made these… they are delish! my parents love them.im going to use an orange next time.
Karina says
Truely delightful
anyoumos says
your muffins are truly delicous and I’m baking more of them.
Kriket says
I made these today, so simple and tasty. I substituted the lemon for orange and lime very tasty. Thanks!
Shiran says
I also use oranges instead of lemons sometimes 🙂 I’m glad you liked it! Thank you so much for sharing Kriket 🙂
danielle says
What kind of yoghurt should I use. Never made muffins before xx
Shiran says
I use plain whole milk yogurt.
Greek says
Greek yogurt.
Amber says
So I just made these and they are amazing!!! I’m having a year out and I’m pretty sure it’s going to mainly consist of me making everything on your blog!!! Thank you so so much for sharing your brilliant and wonderful recipes!
Shiran says
Amber, that’s so sweet of you! I’m so glad you loved the recipe! Thank you for sharing, and I hope you enjoy your year out 🙂
Tanisha says
Simply delicious, yummmmmm and the drizzle is really soooo goodddd!!!
Shiran says
I’m glad you like it Tanisha! Thanks for sharing 🙂
Charlie says
Tried this recipe, followed it to a T and they came out raw, with the tops cooked?
Shiran says
Hi Charlie, it sounds like they just needed more baking time. Every oven is different so the baking time may vary.
Helen says
My first bite is ‘sour’ but very different from other muffins which overly sweet. My family loves it very much. Thanks for sharing the recipe. I love tangy lemon taste. Will try the orange the next time.
Shiran says
Thank you so much Helen! My family also loves it very much 🙂 They don’t like overly sweet desserts!
Lacie says
Just made these for my roommate and her boyfriend and we all loved them! I think I should have squeezed a little more juice out of my lemon for a stronger lemon flavor, but otherwise they were super moist and really tasty!
Shiran says
That’s great! Thank you so much for sharing Lacie! 🙂
angela says
did you use plain yogurt, would vanilla work??
Shiran says
I usually use plain yogurt but vanilla would work, too!
Tamsin Brincat says
Wow! Just made these and they’re truly divine! Substituted all the lactose ingredients with lactose-free alternatives and they turned out amazing! Have already made the ultimate chocolate cupcakes twice! So glad I landed on your website! Such a gem! Thank you!!!
Shiran says
Thank you so much, Tamsin! I hope you’ll continue to enjoy my recipes!
Nivedita says
I came here looking for the softest muffin I could make for my child who just started orthodontic treatment. He’s not even eating pasta yet. I also had fresh Meyer lemons from the backyard. The crumb definitely was what I was looking for! Tender from the yogurt (I used 1/2 C nonfat Greek yogurt + 1/2 C whole milk to get yogurt consistency). I loved how these aren’t super cloyingly sweet, but that may have been because I omitted the glaze. I used the zest from one regular and one small lemon, but should’ve used a little more for more pronounced lemon flavor. Next time will try that and possibly omit vanilla. All in all, a fantastic muffin!
Libby says
These sound delicious! Is there anything we can use instead of yogurt? My daughter has been begging for muffins but we are out of yogurt.
Shiran says
You can use sour cream if you have it.
Pat says
Thank you, Libby, for the question, and thank you, Shiran for the answer! It was what I needed to know. I didn’t want to duplicate a question, plus I love, love, love reading the comments to your recipes, Shiran. Normally I dislike reading comments and skim over them, but it’s fun reading yours! Plus, you have the BEST recipes!
Anna says
Just baked these, have not baked in 30 years and they turned out fabulous. You now have me back into baking. Thank you.
Crystal says
I just made these as an extra-special breakfast for my children (3, 6, and 7 years old) my husband and me. I made it exactly as written, except that I used half whole multi-grain flour and half all-purpose flour. They were incredible! There is not one thing I would change about the recipe. They were sweet enough to be a treat, but not overly sweet. I made them in mini-muffin tins, and ended up with 38 minis. This is definitely a recipe worth saving and sharing! Thank you!
Brooke Rollins says
This was a really great recipe. I really like to taste the lemon in a lemon cake/muffin, and with these, you can! Shiran, do you think you could use cake flour in place of AP flour? Thanks!
Shiran says
I’m glad you like them! You can use cake flour, the muffins will be more delicate.
K Smith says
Very good! I might add lemon extract or more zest next time as others suggested to up the lemon flavor, but the whole family enjoyed them and I will make again!
Andrea says
These muffins are fantastic!
The flavour reminds me of that of lemon meringue pie….so good!
I’m checking out your other recipes today.
Thank you!
Oopa says
Hi,
A query please..
i just want to make just 6 muffins…..does the baking time change? Would be grateful if you could reply.
Thanks.
Sonja says
I just made these muffins today. I substituted apple sauce for the yogurt and they came out wonderful! Thank you so much for such a delightful recipe!
Sarah says
Incredibly moist and delicious. A hit all the way around. This is now my go-to muffin recipe.
ruth says
I often make these muffins , i love the recipe so easy and quick yo make, they don’t last long in our house and there are only me and my husband
Katie Soukup says
I was going to make a lemon meringue pie, but it was too rainy for a good meringue and, besides, during the quarantine eggs are pretty dear. But I have a tree full of lemons and wanted to make something for Easter. The only thing I did differently was use 2 tbs of coconut oil (along with 4 tbs of butter) because I need to conserve my butter. These muffins are VERY tasty and have a wonderful texture. They don’t even need the glaze. But, the next time I make these I will add more lemon juice and zest because I like things lemony. It could be my lemons. I have Meyer lemons and they aren’t as tart. I’m keeping this delicious recipe! Next time I might add poppyseeds! Thank you for the recipe.
ruth says
I have made these muffins a few times i love the simple and easy recipe , and they take no time at all to make, they don’t last long in our house and there is only my husband and me !!!
Monika says
This is absolutely delicious, not too sweet, super balanced and refreshing flavour, it’s my favourite cupcake recipe now. I didn’t have yoghurt so used soured cream instead and it worked well.
Thank you for that recipe x
Linda says
Just made these using muffin cases and they are superb. So easy to make. Yummy!
Gen says
Hello! Can I use buttermilk instead of yoghurt? How much should I use if it can be done?
Gen says
Hi Shiran!! My first attempt at your lemon muffins was a hit! I love how the muffins are tangy and slightly sweet at the same time! May I know if I can substitute butter for oil for a non-dairy option? Thank you!
Divya says
Tastes amazing and easy to make. Not too sweet either. Tasted great even without the glaze. Will definitely try some of your other recipes
Nino says
Thanks for the recipe. The taste is great but i realized that muffins dont get separated from its paper easily. I checked them to be cooked before turning off the owen after 17 min.
Corey says
I made these today with my 4 year old. We’re on lockdown in California due to the coronavirus precautions. While looking outside deciding what we wanted to do, we saw all these lemons that had fallen into our yard from the neighbor’s tree. We found this recipe and turned those lemons into these delicious muffins. I love how they are not overly sweet. Thank you for the recipe!
Shiran says
Thank you, Corey 🙂 I hope you’re doing well and staying safe!
Amy Ridgway says
These were a huge hit! Thanks for the recipe. Made them with my kids. We are in lockdown in Switzerland! Your recipes are truly global!!
Jane Stobbie Keer says
I had to make these two days in a row, my family ate them up so fast. These are a delicious hit!
June says
I was looking for a muffin recipe that wouldn’t require us to dip too much into our precious quarantine supplies: milk, fresh fruit, eggs. This fit the bill! Super easy to make and not too sweet! Next time, I’d increase the lemon flavoring but otherwise, my family loved these. I think the lemon glaze is a must. 🙂
MJ says
Made them this morning. Simple, sweet, delicious indeed.
Brittany H. says
Do you think lemon yogurt would work? Or be too overpowering?
Shiran says
I’m not sure what lemon yogurt is, sorry! If it’s with sugar then I don’t recommend using it.
Catherine says
I made these with lemon yoghurt. I just used less sugar so they weren’t too sweet.
Bhavesh says
Loved this recipe. It is really amazing. Best muffin recipe i have ever read so far.
Kristin Buchholz says
Really easy, really delicious. Fantastic.
Jessica says
Love your recipe. First ever muffin I made and my hubby and I absolutely loved it 🙂 Reduced the sugar to 1/2 cup to lessen the sweetness but everything else is perfect for me! Gonna try your carrot muffin recipe next weekend.
Daphne Titus-Rees says
We live in tropical north Queensland and big juicy bush-lemons grow wild here. Found this recipe (thank you!) and made it yesterday for our monthly girls’ get-together in our village last night. The muffins were a huge success and I I was lucky to grab the last one for myself! Friend has already asked for the recipe and I will definitely make them again!
Alyssa says
Hi Shiran, for this Lemon Muffins recipe, I don’t have yogurt, can I use full-cream milk instead? Will the muffins still be moist if I use full-cream milk?
Can I use oil instead of butter? How much oil should I use?
If I want to bake the muffin in a loaf pan, at what oven temperature do I bake it for and for how long?
Shiran says
Hi Alyssa, you can use yogurt, sour cream or buttermilk if you prefer a moist texture. Milk would be delicious too but slightly more dry than the other options. Yes, you can use oil instead. I haven’t baked it in a loaf pan, but you can bake it at 350F.
Katalin Kovacs says
It’s really delicious. I really like your recipes I’ve tried 4 in the last 2 weeks. The only thing I miss is the calorie content / serving. That would be really useful 🙂
Saloni says
Hey can I substitute the sugar with stevia?
Shiran says
I’m sorry Saloni but I have no experience baking with stevia.
angelica says
hi! i love your recipe.. if i like to sell lemon muffins, how much could i sell it for?
Jerseygirl says
Perfect and so Simple. I didn’t have any yogurt so I used 1/3 cup of Milk. I didn’t have a full lemon for zest so I used half lemon zest and added 1/4 tsp lemon extract. I also am watching my sugar so I used half the sugar suggested. I am looking forward to doing them with the yogurt to see the difference but they were moist and lovely lemon flavor. They were plenty sweet enough even with half the sugar. What a great recipe.
Ligita Mikutaite says
Awesome recipe. The muffins were super moist, fluffy, so delicious! I added a bit of orange zest. Thinking to ad some blueberries next time!
Kelly says
These were the first muffins I’ve ever made, and I loved them!!! I ended up using a bit more sugar since I’m a fan of sweet desserts. They took WAY longer to bake than stated in the recipe, and then turned out a bit too dry for my taste (but seriously, they were still really good and my family loves them). What could I do to make the muffins more moist next time? Would adding more yogurt help? Would taking them out of the oven a bit before they’re done help? (As in when they mostly look done and when the fork comes back mostly dry but not totally dry)
Shiran says
Hi Kelly, as you’ve mentioned you can add more yogurt or you can try baking them a bit less 🙂
Bea says
Amazing muffins!!! Very cakey! We loved it!!! 🧁🍋
Carly says
Perfect muffins! Not too sweet, light and fluffy. I’ve been struggling with baking and feeling like a bit of a failure with some of my other ventures but then this recipe came along and it has boosted my confidence 🙂 Delicious.
Alice says
easy to make and super yum! made it for breakfast today, love it! thank you.
Mary Ann says
I made these muffins and they were delicious. I followed the recipe exactly as written except I cut the sugar in half. It was perfect. Will make them for my grandchildren when I can safely see them again. Thank you for this easy and delicious recipe.
Paige Eve says
Overall, I thought it was a really good lemon muffin recipe. When I made these muffins, they came out denser than I’d hoped, and some of the muffin stuck to the paper liner, which normally doesn’t happen with any other muffin recipes I’ve used. Other than that, I loved the fresh lemon flavor, and my family liked it! 👍
Peter says
What an awesome easy recipe, I finally filled muffins with home made Lemon Curd!
Thao says
Everyone liked it, thanks for recipe, i only used 90g sugar, less sugar for glaze too
Leslie B says
These are so delicious! I used plain Greek yogurt and that seemed like a good choice. Super moist and incredible flavor. I didn’t even make the drizzle, I’m sure they taste great that way but tasty without it too! Try eating them with a little cream cheese spread in the middle. 👍🏼
Krupa Dave says
OMG these are so nice!! My go to recipe for lemon muffins! Thank you so much!
Terri says
These are amazing! So light and fluffy! I didn’t have yoghurt so used sour cream and they still turned out delicious.
olivia says
Made these last night and they’re fab. My 12-muffin pan was nowhere to be found so baked in jumbo cups (bit of a higher heat and for a few minutes longer) and they came out nice and puffy and light. I doubled the zest and passed on the drizzle – seemed like overkill for breakfast:) – and they have the perfect amount of sweetness and lemony zip. Great recipe.
Denise Mattison says
Just made these, i used greek plain yogurt in mine, and they have come out great. i will be maing them again in different fruits and mabe chocolate. Being a diabetic stinks. but i am going to eat one.
Vicky says
I just made these but didn’t have any plain yoghurt and it was raining so I used a small pot of strawberry yoghurt and it worked brilliantly . I love them
Nivedita says
I came here looking for the softest muffin I could make for my child who just started orthodontic treatment. He’s not even eating pasta yet. I also had fresh Meyer lemons from the backyard. The crumb definitely was what I was looking for! Tender from the yogurt (I used 1/2 C nonfat Greek yogurt + 1/2 C whole milk to get yogurt consistency). I loved how these aren’t super cloyingly sweet, but that may have been because I omitted the glaze. I used the zest from one regular and one small lemon, but should’ve used a little more for more pronounced lemon flavor. Next time will try that and possibly omit vanilla. All in all, a fantastic muffin!
P.S.: sorry for the accidental “reply” to Tamsin above!!
Jem says
These look really yummy. How much time to bake for minis?
Talia @ Pretty. Simple. Sweet. says
Hey Jem, I would recommend starting with 7-10 minutes for mini muffins. Bake until a toothpick comes out clean 🙂
Elizabeth Sanor says
Awesome! Now just need a recipe for pineapple muffins.
Carrie says
Wonderful. I subbed half almond flour for the flour for extra nutrition. Fabulous recipe.
Talia @ Pretty. Simple. Sweet. says
Hi Thuy, self rising flour contains baking powder and can alter the recipe because it has added leaveners. I would recommend sticking with regular all purpose flour:)
anne says
These are delicious – can you provide nutrition information please? thank you.
Talia @ Pretty. Simple. Sweet. says
Hi Anne, I don’t calculate nutrition information but there are plenty of nutrition calculators you can use to figure this out:)
Chaitali says
Hi. I came across your recipe and it looks amazing. I would love to try it. I read through the comments to see if my question was there but couldn’t find it. Can I make it with no eggs? Substitute applesauce for eggs? Or would you recommend something else? I plan to make next week and I don’t have other substitutes like flax egg on hand. I have yoghurt and applesauce.
Talia @ Pretty. Simple. Sweet. says
Hi Chaitali, I haven’t tested this recipe with egg substitutes, but here are few common egg substitutes you can try. I can’t guarantee the result but feel free to test them out!
You can replace 1 egg with:
-1/4 cup unsweetened applesauce
-1/4 cup plain, full fat yogurt
-1 tablespoon (7g) of ground chia or flaxseed with 3 tablespoons (45g) of water Whisk together until absorbed and thickened.
Aga Dominika says
Delicious! I made them into “tropical muffins” by substituting coconut oil for butter (1:1), and adding chopped fresh pineapple and coconut flakes. So good!
Talia @ Pretty. Simple. Sweet. says
Hi Aga, what a great idea! That sounds delicious.
Kara says
Muffins are great. The lemon drizzle is WAY too sweet. If I make these again I will not use the drizzle.
Abir says
Hello! Possible to substitute the butter with olive oil and the sugar with maple syrup please? Thanks!
Stephanie @ Pretty.Simple.Sweet. says
Hi Abir, although I haven’t used those substitutions in this recipe, you can generally substitute butter and oil in the same 1:1 ratio for most recipes. Sugar and maple syrup can also be substituted 1:1 in most recipes as well. They should still turn out great!
Priscila says
Wow! These muffins are sooooo good!!!
I am so happy I chose this recipe! I was really craving a lemon dessert and I love this recipe because it uses all the ingredients I had in my house. Very simple ingredients, but very good results.
I didn’t have time to soften the butter, so I used it straight from the fridge and still the results were incredible!!! The dough was so beautiful and fluffy!
They came out light, fluffy and delicious!! I adjusted the lemon juice and zest to my taste, as I wanted a more intense flavour, and it came out perfect!
I never left a review before for a recipe, but this was too good not to!
Thank you so much for this recipe! ❤️
Stephanie @ Pretty.Simple.Sweet. says
Hi Priscila! Thank you so much for your kind comment. These are one of my absolutely favorite muffins too! Thank you so much for baking with us 🙂
Delilah says
Can I replace baking soda with baking powder? Thank you very much.
Stephanie @ Pretty.Simple.Sweet. says
Hi Delilah, because of the acid (lemon juice) in this recipe, I would stick with using baking soda as written and not omitting it. It works well with the acidic batter.
Olga says
These are fluffy, light, absolutely delicious! The recipe is clear and straightforward, and the results are great. Thanks a lot Stephanie!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Olga! So glad you enjoyed these muffins!
Julie says
Thank you for this recipe. I want to make the Mini Muffing, but not sure how to adjust the cooking time.
Stephanie @ Pretty.Simple.Sweet. says
Hi Julie! Bake as directed, but when you lower the temp to 350, check them after 10 minutes and then every two minutes after that until they’re done. Either press the tops of the muffins to make sure they’re no longer squishy or insert a toothpick and make sure it comes out clean.
Julie Regh says
Thank you! Looking forward to trying this recipe.
Julie says
Thank you for this recipe. I want to make the Mini Muffins, but not sure how to adjust the cooking time.
Jude says
I loved every part of this, except for the part where it said ” If you don’t want that many, “. Can amy number of these muffins ever be ehough? 😂
Stephanie @ Pretty.Simple.Sweet. says
Totally agree, Jude! 18 mini muffins might light 18 minutes in my house! Ha! I love these muffins so much.
Marianne says
Can I make these in mini muffin pans ? What adjustments should I make ? Thanks !
Stephanie @ Pretty.Simple.Sweet. says
Hi Marianne, make and bake with 3 minutes and then reduce heat as directed. Mini muffins will take less time to finish baking… visually check them after 6-7 minutes on the lower temp.
Margaret Chanda says
I am going to try.
Lilah Columbus says
Great recipe, easy to make and the muffins are sweet, moist, and delicious!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Lilah! I’m so glad you loved these muffins!
Vicky says
I made these yesterday and they were hugely popular so I have made more today. This is a yummy recipe 🤩
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Vicky! This is one of my favorite muffin recipes as well.
Dondi says
The recipe doesn’t state where to add the sugar; I’m assuming you should add it to the liquid ingredients as that is pretty much the baking standard. I wonder if any others who ended up with weird muffins didn’t do this because it’s included in the ingredient list but not in the recipe itself.
Love the gram measure conversions though as I bake with a scale and not with cup measurements anymore. Thank you.
Dondi says
Ack!! Found it. It still seems really easy to overlook in the recipe since it’s only referred to in terms of mixing with the lemon. Sorry!!
Ruth says
WOW the best muffins ever
Went down a storm at the GuyFawks
Party 🥳🎉
Stephanie @ Pretty.Simple.Sweet. says
Awesome, these really are phenomenal, aren’t they? So glad you had a great party!
aliyah says
What is the nutrition information for the lemon muffins? I am making them tomorrow!!
Stephanie @ Pretty.Simple.Sweet. says
Great idea! You’ll love these muffins 🙂 I use this nutrition calculator when I need to figure out nutrition information. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Karen says
Just made these muffins with my over abundance of Meyer lemons. I did not add the glaze this first time as I wanted to see if they were sweet enough without it. I ate 2 for breakfast this morning and they were delicious. Perfect amount of sweetness and lemon flavor. May use the glaze at some point if I’m serving to guests but it’s definitely not needed, in my opinion. This one’s a keeper recipe.
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Karen! So glad you loved these muffins. One of my absolute favorite recipes, too!
Isabel says
How long to bake and what temp for mini muffins?
Stephanie @ Pretty.Simple.Sweet. says
Same temperature, just less time. You’ll have to likely check doneness starting at 10 minutes and then every 2 minutes after that. Your pan, amount of batter in each well, and your oven will influence the bake time.
PDB33 says
This recipe was DELICIOUS! I made it with my students and it was an absolute hit. The muffins turned out soft and fluffy with a nice lemon flavor in both the cake and the icing. Will definitely make again. Thank you for sharing! I think the yogurt and lemon juice really make this recipe shine! Didn’t have butter so I used vegetable oil and still tasted great!
Elena says
this recipe is incredibly delicious and SO SO good; I can’t get enough! I made it for my family (and for myself since I love lemons), and they loved it!! Can’t recommend it enough. will definitely be adding this to my favorite recipes <3
– love from the middle east
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Elena! So glad you loved these!
claire says
I just made these for my host family and they are wonderful! thank you so much for the recipe (: greetings from argentina!
Stephanie @ Pretty.Simple.Sweet. says
I’m so glad this recipe was a hit! Cheers!
Caroline says
Yum! Just made these and topped with a lemon whipped cream frosting (lemon zest and juice, powdered sugar, cream). Absolutely delicious!
Stephanie @ Pretty.Simple.Sweet. says
That sounds heavenly, Caroline! YUM!
Julie Waterhouse says
Made the lemon muffins this week they turned out amazing and I added some blueberries in half! Wow it’s a lovely recipe which I will use regularly,
Thank you
Stephanie @ Pretty.Simple.Sweet. says
I love the idea of adding berries to these – how lovely!
Sharon says
Delicious. I added some white choc chips and a bit more zest and these were very popular.