Zesty Lemon Muffins
Zesty Lemon Muffins
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons lemon zest, from 2-3 lemons
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream, at room temperature
- 2 tablespoons pearl sugar, or coarse sugar, for topping
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin pan with paper liners.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips to release the lemon oils and enhance the flavor.
⏱️ 2 min
- 3
Add the eggs, milk, vegetable oil, fresh lemon juice, and sour cream to the sugar and lemon zest mixture. Whisk well until all the wet ingredients are thoroughly combined and smooth.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
⏱️ 3 min
- 6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. An ice cream scoop works well for this.
⏱️ 3 min
- 7
Sprinkle the pearl sugar or coarse sugar generously over the top of each unbaked muffin.
⏱️ 1 min
- 8
Bake for 18-25 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. The exact baking time may vary depending on your oven.
⏱️ 25 min•🌡️ 400
- 9
While the muffins are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Add more lemon juice a few drops at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 3 min
- 10
Once baked, remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 11
Once the muffins have cooled, drizzle or brush the lemon glaze over the tops of each muffin. Garnish with additional fresh lemon zest, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Zesty Lemon Muffins
For the Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons lemon zest, from 2-3 lemons
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream, at room temperature
- 2 tablespoons pearl sugar, or coarse sugar, for topping
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin pan with paper liners.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips to release the lemon oils and enhance the flavor.
⏱️ 2 min - 3
Add the eggs, milk, vegetable oil, fresh lemon juice, and sour cream to the sugar and lemon zest mixture. Whisk well until all the wet ingredients are thoroughly combined and smooth.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
⏱️ 3 min - 6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. An ice cream scoop works well for this.
⏱️ 3 min - 7
Sprinkle the pearl sugar or coarse sugar generously over the top of each unbaked muffin.
⏱️ 1 min - 8
Bake for 18-25 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. The exact baking time may vary depending on your oven.
⏱️ 25 min•🌡️ 400 - 9
While the muffins are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Add more lemon juice a few drops at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 3 min - 10
Once baked, remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 11
Once the muffins have cooled, drizzle or brush the lemon glaze over the tops of each muffin. Garnish with additional fresh lemon zest, if desired.
⏱️ 3 min