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

Lemon Muffins

May 11, 2018

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!

Lemon Muffins

I just got back from a bachelorette party of a dear friend of mine. 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 citrus trees full of fruit. The owner of the property said we could pick as much as we like, so now I have 20 lemons. I used one lemon for these muffins and now I need to figure out what to do with the rest. Maybe this amazing cake. Or these cookies.

Flavor and Texture

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

Remember the Bakery-Style Muffin Recipe I shared with you? I wrote about the difference between a bread-like muffin and a cakey muffin. This one is less bread-like and more cakey because I like my fruit muffins cakey. To achieve this, I use more eggs, fat, and yogurt, which makes the muffins light, tangy and moist. You can use sour cream instead of the yogurt.

Lemon Muffins

How to Make These Muffins

You don’t need a mixer to make 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 an easy sticky lemon glaze. Mix powdered sugar and a bit lemon juice together, then drizzle the glaze on top of the muffins and it will give them a nice lemony-sugary crust. I recommend adding it, but it’s optional.

Lemon Muffins

4.96 from 25 votes
Lemon Muffins
YIELD: 12 standard-size muffins

For the muffins:
  • 1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup (135 grams or 4.7 ounces) granulated sugar
  • 2 large eggs
  • 3/4 cup yogurt
  • 6 tablespoons (85 grams) butter, melted
  • zest and juice of one lemon (mine yielded about 1 tablespoon zest and 1/4 cup juice)
  • 1/2 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.


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  • 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
      Joe Gisler
      October 12, 2019 at 11:03 am

      i just made these… they are delish!

    • Reply
      Joe Gisler
      October 12, 2019 at 11:04 am

      i just made these… they are delish! my parents love going to use an orange next time.

      • Reply
        February 4, 2020 at 11:32 pm

        Truely delightful

  • 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
        June 23, 2020 at 7:50 am

        What kind of yoghurt should I use. Never made muffins before xx

        • Reply
          June 29, 2020 at 2:14 am

          I use plain whole milk yogurt.

  • 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
        June 3, 2020 at 10:50 am

        Tried this recipe, followed it to a T and they came out raw, with the tops cooked?

        • Reply
          June 10, 2020 at 2:17 am

          Hi Charlie, it sounds like they just needed more baking time. Every oven is different so the baking time may vary.

  • 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.

  • Reply
    December 20, 2018 at 1:04 am

    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!

  • Reply
    Brooke Rollins
    January 5, 2019 at 4:34 pm

    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!

    • Reply
      March 5, 2019 at 4:29 am

      I’m glad you like them! You can use cake flour, the muffins will be more delicate.

      • Reply
        K Smith
        March 21, 2020 at 8:57 pm

        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!

  • Reply
    January 19, 2019 at 2:19 pm

    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!

  • Reply
    January 30, 2019 at 7:58 pm

    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!

  • Reply
    February 9, 2019 at 1:06 pm

    Incredibly moist and delicious. A hit all the way around. This is now my go-to muffin recipe.

  • Reply
    February 19, 2019 at 12:55 am

    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

    • Reply
      Katie Soukup
      April 13, 2020 at 12:08 am

      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.

  • Reply
    February 19, 2019 at 12:58 am

    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 !!!

  • Reply
    June 10, 2019 at 2:53 pm

    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

  • Reply
    July 17, 2019 at 9:25 am

    Just made these using muffin cases and they are superb. So easy to make. Yummy!

  • Reply
    August 31, 2019 at 10:47 am

    Hello! Can I use buttermilk instead of yoghurt? How much should I use if it can be done?

  • Reply
    September 6, 2019 at 8:51 pm

    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!

  • Reply
    October 2, 2019 at 6:27 am

    Tastes amazing and easy to make. Not too sweet either. Tasted great even without the glaze. Will definitely try some of your other recipes

  • Reply
    October 25, 2019 at 1:14 am

    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.

  • Reply
    March 20, 2020 at 4:06 pm

    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!

    • Reply
      March 23, 2020 at 3:05 am

      Thank you, Corey 🙂 I hope you’re doing well and staying safe!

  • Reply
    Amy Ridgway
    April 7, 2020 at 1:40 pm

    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!!

  • Reply
    Jane Stobbie Keer
    April 10, 2020 at 5:15 pm

    I had to make these two days in a row, my family ate them up so fast. These are a delicious hit!

  • Reply
    April 16, 2020 at 10:00 pm

    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. 🙂

  • Reply
    April 19, 2020 at 11:42 am

    Made them this morning. Simple, sweet, delicious indeed.

  • Reply
    Brittany H.
    April 28, 2020 at 10:56 pm

    Do you think lemon yogurt would work? Or be too overpowering?

    • Reply
      May 5, 2020 at 6:25 am

      I’m not sure what lemon yogurt is, sorry! If it’s with sugar then I don’t recommend using it.

    • Reply
      May 25, 2020 at 1:20 am

      I made these with lemon yoghurt. I just used less sugar so they weren’t too sweet.

  • Reply
    April 29, 2020 at 3:10 pm

    Loved this recipe. It is really amazing. Best muffin recipe i have ever read so far.

  • Reply
    Kristin Buchholz
    May 11, 2020 at 4:59 pm

    Really easy, really delicious. Fantastic.

  • Reply
    May 16, 2020 at 10:37 am

    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.

  • Reply
    Daphne Titus-Rees
    June 5, 2020 at 8:59 pm

    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!

  • Reply
    June 14, 2020 at 3:30 pm

    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?

    • Reply
      June 15, 2020 at 2:17 am

      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.

  • Reply
    Katalin Kovacs
    June 15, 2020 at 4:07 am

    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 🙂

  • Reply
    June 21, 2020 at 1:30 am

    Hey can I substitute the sugar with stevia?

    • Reply
      June 23, 2020 at 1:49 am

      I’m sorry Saloni but I have no experience baking with stevia.

  • Reply
    July 2, 2020 at 10:08 am

    hi! i love your recipe.. if i like to sell lemon muffins, how much could i sell it for?

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