Dessert/ easy/ Muffins & Quick Breads/ no mixer/ quick

Lemon Muffins

November 11, 2013

When life gives you lemons, make lemon muffins. These lemon muffins. Light, fluffy, cakey and tangy, they have it all.

Amazing lemon muffins that takes 10 minutes to prepare! |

I just got back from a 2-day bachelorette party for a dear friend. We spent most of the day hanging out at the pool, talking (girl talk!), and drinking Lambrusco in style. Yep, the good life.
We stayed in a beautiful villa surrounded by enormous citrus trees full of fruit. The owner of the property said we could pick as much as we like. How fun is that? We came back to the house with our hands full of fresh fruits. I picked like 20 lemons.
When I got back home, I had to figure out what to do with all these lemons! I decided to make muffins. I only used one and half lemons , but that’s a start, right?

Amazing lemon muffins that takes 10 minutes to prepare! |

The muffins are fluffy and moist and have a cakey texture. Their lemony flavor and scent are amazing. They also have just the right amount of sweetness. I couldn’t stop eating them.
The muffins are wonderful for breakfast and are a great way to start your day.

Remember the Bakery-Style Muffins Recipe I shared with you? I talk there about the difference between a bread-like muffin and a cakey muffin. This one is less bread-like and more cakey. I like my fruity muffins to be cakey. To achieve this, I used more eggs and fat (I chose butter, because buttery lemon cakes taste really good) . The liquid I chose to use was yogurt, which makes the muffins light, tangy and moist.

Amazing lemon muffins that takes 10 minutes to prepare! |

You don’t need a mixer for these muffins. They are made by using the muffin method, which means mixing the dry ingredients in one bowl, the liquids in another bowl and then combine the two together. Doesn’t get any easier than that!

To make them even prettier and yummier I made  a sticky lemon drizzle topping, which is really easy to make! Just mix powdered sugar and a bit lemon juice together. When drizzled on top of the muffins, it gives them a nice lemony-sugary crust. You don’t have to add it, but I definitely recommend it … it’s so good!

Amazing lemon muffins that takes 10 minutes to prepare! |

Everyone who tasted these muffins  first said “YUM!”, and then asked for the recipe.
Well, here you go. Enjoy!

5.0 from 2 reviews
Lemon Muffins
Yields: 12 standard-size muffins
For the muffins:
  • 1¾ cups (250 grams or 8.8 ounces) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup (135 grams or 4.7 ounces) granulated sugar
  • 2 large eggs
  • ¾ cup yogurt
  • 6 tablespoons (85 grams) 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
To make the muffins:
  1. Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
  2. In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
  3. 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 180C/350F 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:
  1. In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
  2. When the muffins are cooled, pour the drizzle over the muffins.
  3. 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.


You Might Also Like


  • Reply
    May 19, 2014 at 10:14 am

    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! 🙂

    • Reply
      May 19, 2014 at 10:30 am

      Thank you so much for sharing Laura! I’m so glad you liked it 🙂 This is one of my favorites!

  • Reply
    June 3, 2014 at 6:49 pm

    I made these today, so simple and tasty. I substituted the lemon for orange and lime very tasty. Thanks!

    • Reply
      June 3, 2014 at 8:17 pm

      I also use oranges instead of lemons sometimes 🙂 I’m glad you liked it! Thank you so much for sharing Kriket 🙂

  • Reply
    August 31, 2014 at 5:06 pm

    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!

    • Reply
      August 31, 2014 at 5:23 pm

      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 🙂

  • Reply
    September 9, 2014 at 12:50 pm

    Simply delicious, yummmmmm and the drizzle is really soooo goodddd!!!

    • Reply
      September 9, 2014 at 6:26 pm

      I’m glad you like it Tanisha! Thanks for sharing 🙂

  • Reply
    May 15, 2015 at 1:24 am

    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.

    • Reply
      May 16, 2015 at 6:59 am

      Thank you so much Helen! My family also loves it very much 🙂 They don’t like overly sweet desserts!

  • Reply
    June 21, 2015 at 3:03 pm

    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!

    • Reply
      June 22, 2015 at 12:08 pm

      That’s great! Thank you so much for sharing Lacie! 🙂

  • Reply
    April 8, 2016 at 8:47 am

    did you use plain yogurt, would vanilla work??

    • Reply
      April 8, 2016 at 6:03 pm

      I usually use plain yogurt but vanilla would work, too!

  • Reply
    Tamsin Brincat
    April 15, 2018 at 8:55 am

    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!!!

    • Reply
      April 16, 2018 at 7:34 am

      Thank you so much, Tamsin! I hope you’ll continue to enjoy my recipes!

  • Reply
    October 6, 2018 at 10:22 am

    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.

    • Reply
      October 7, 2018 at 7:32 am

      You can use sour cream if you have it.

  • Reply
    October 14, 2018 at 2:21 pm

    Just baked these, have not baked in 30 years and they turned out fabulous. You now have me back into baking. Thank you.

  • Leave a Reply

    Rate this recipe: