These glazed lemon muffins taste just like spring! They’re moist lemon muffins with a simple glaze, perfect for an afternoon treat!
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1/2 cup honey
- 1/2 cup plain yogurt*
- 1 tsp pure vanilla extract
- juice and zest of 2 large lemons
- 1/2 cup milk**
- 1 1/2 – 2 cups of powdered sugar***
- juice of 1 lemon + 2 tsp zest
- Preheat the oven to 400 F and line a 12-count muffin tin with paper muffin liners. In a large mixing bowl, sift together the flour, baking powder and soda and sea salt. Whisk in the granulated sugar.
- In another bowl, whisk the melted butter (cooled to room temperature) with the eggs and honey. Add the yogurt and vanilla extract and whisk to combine thoroughly. Add in the juice of both lemons and whisk to combine.
- Add the wet ingredients to the dry, and give it a couple of stirs. Add in the milk, then stir again. Add in the lemon zest and stir just until there are no remaining dry streaks. The batter will be fairly thick!
- Divide the muffin batter evenly between the muffin tin, and bake for 16-17 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. If it still has batter attached to it, bake for an additional few minutes before checking again. Remove the muffins from the oven and after 5 minutes, remove them to a wire rack to cool completely.
- Prepare the lemon glaze. Ensure the muffins are completely cool, then whisk together the ingredients for the glaze. If the glaze seems too runny, add more powdered sugar. Drizzle the glaze all over the muffins. Enjoy immediately!
Muffins keep well at room temperature, for 2-3 days, or in the freezer (unglazed) for up to 2 months.
*I usually use plain Greek yogurt. You can use any plain yogurt you have, or sour cream (or lemon yogurt)!
**Use any milk you have on hand, including dairy-free or full-fat milk
***Add more powdered sugar if needed, to get the right consistency for a glaze.
****The glaze may begin to melt into the muffins if they are kept in an airtight container. I like to keep a bit of extra glaze on hand to add to the leftover muffins!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: oven bake
- Cuisine: american
Keywords: glazed lemon muffins // moist lemon muffins // bakery style lemon muffins // lemon muffins healthy