Lemon Muffins with Glaze
Lemon Muffins with Glaze
Ingredients
For the Muffins
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1 large egg
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon milk, or more, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a separate medium bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant.
⏱️ 2 min
- 4
Add the large egg to the sugar and lemon zest mixture. Whisk vigorously until light and fluffy, about 1 minute.
⏱️ 1 min
- 5
Whisk in the melted butter, sour cream, vanilla extract, and lemon juice until well combined.
⏱️ 2 min
- 6
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, mix until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min
- 7
Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full.
⏱️ 2 min
- 8
Bake for 16-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.
⏱️ 18 min•🌡️ 375
- 9
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 10
While the muffins cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. Add milk 1 teaspoon at a time until the glaze reaches your desired drizzling consistency.
⏱️ 3 min
- 11
Once the muffins are completely cool (this is important so the glaze doesn't melt), drizzle the lemon glaze generously over the tops of each muffin.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Muffins with Glaze
For the Muffins
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1 large egg
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon milk, or more, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a separate medium bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant.
⏱️ 2 min - 4
Add the large egg to the sugar and lemon zest mixture. Whisk vigorously until light and fluffy, about 1 minute.
⏱️ 1 min - 5
Whisk in the melted butter, sour cream, vanilla extract, and lemon juice until well combined.
⏱️ 2 min - 6
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, mix until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min - 7
Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full.
⏱️ 2 min - 8
Bake for 16-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.
⏱️ 18 min•🌡️ 375 - 9
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 10
While the muffins cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. Add milk 1 teaspoon at a time until the glaze reaches your desired drizzling consistency.
⏱️ 3 min - 11
Once the muffins are completely cool (this is important so the glaze doesn't melt), drizzle the lemon glaze generously over the tops of each muffin.
⏱️ 10 min