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Lemon Muffins with Lemon Glaze

These Lemon Muffins are delicious for breakfast, snack or dessert.  Topped with a lemon drizzle glaze they are a lovely sweet-tart treat.

Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

If there is one flavor my kids will always get excited about, it’s lemon.  There is something about that tart citrus fruit that makes them happy.  So I try to find as many different ways to serve it, both sweet and savory.

My lemon pound cake is always a favorite but I wanted a recipe that cooks up faster and this is it.  If you are looking for a quick way to get your lemon treat fix, this is it! You can have these muffins ready and baked in less than 30 minutes.  Give them a little extra time to cool and you can be eating these in maybe 45 minutes!


Shopping list

  • Lemon
  • Eggs
  • Milk
  • Butter (if using)

Pantry staples

  • Sugar
  • All purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Vanilla extract
  • Olive oil (if not using butter)


  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Citrus reamer
  • Spatula
  • Electric mixer
  • Muffin pan
  • Cupcake liners

Top Tips

My muffins were tough? What did I do wrong?

The most common reason that muffins are tough is from over mixing and over baking. Here’s how to avoid those two common pitfalls.

Don’t overmix 

Make sure that you are mixing the wet and dry ingredients thoroughly before combining them. Then as you mix the wet and dry together, use a folding method making sure you are scraping the bottom well and mixing just until they start to make a batter.  A few bits and clumps are okay.

Some people wait to add any extra ingredients like nuts or fruits but I always add those in with my dry ingredients. I do this to one, help those distribute a little better in the mixture and, two, to avoid needing to mix the batter one additional time.  

Fresh or frozen fruits especially will tend to sink in the batter.  Coating them in flour is one way to stop them from sinking so I skip an extra step and add them to my flour mixture.

Don’t overbake

Muffins are really easy to forget about and overbake. I’ve done it plenty of times- don’t feel bad. Make sure to set a timer! I always set mine for 2-3 minutes before the suggested time window.  It’s really easy to cook them for a little longer but you can’t bring them back if they’ve baked too long. 

The best way to test if muffins are done is to use a toothpick or a metal skewer and poke the center of a muffin.  Choose one of the muffins in the center of the pan because the edge ones can often cook faster. 

The skewer or toothpick should come out clean or with just a few loose crumbs on it. Even after pulling the muffins out, the residual heat will continue to cook them just a little bit.  I prefer to ere on the side of having crumbs over coming out clean.

Also, make sure to remove the muffins from the pan and place them on a cooling rack.  The heat from the pan will continue to cook them resulting in dried bottoms and edges.  You can prevent the tops from drying out by placing a light tea towel or dish towel over the tops of the muffins.


In this recipe, lemon juice is critical in both function and flavor.  The lemon juice is the acid that reacts with the baking soda which helps give the rise to the muffins.  It also provides that tangy lemon flavor that is hard to get without it.

  Place them in a freezer safe container or bag and freeze for no more than 2-3 months.  Thaw at room temperature and glaze once they are thawed.

Although some use the term interchangeably, I would argue the two terms are not equal. To me, the lemon peel refers to the whole peel, both the yellow part and some of the pith, or white part. Lemon peel is also often used in large chunks or thin slices.

Lemon zest refers to the yellow part of the lemon rind. It is usually grated finely using a micrograter or lemon zester.


Lemon-poppy seed muffin

Add 2 Tablespoons poppy seeds to the flour mixture before mixing with the milk and egg mixture. Follow the rest of the recipe as written.

Mini lemon cakes

If you wanted to make these extra special, you could turn them into mini tea-cakes. Cut the muffins in half before glazing and add a dollop of lemon curd on top of the bottom half of the muffin.  Replace the top muffin half and then drizzle the lemon glaze.


Monday #LemonWeek Recipes

a pyramid of lemon muffins criss crossed with lemon glaze. Some are topped with a slice of lemon

Lemon Muffins with Lemon Drizzle

These Lemon Muffins are delicious for breakfast, snack or dessert. Topped with a lemon drizzle glaze they are a lovely sweet-tart treat.
Author: Jade Jones





To make the muffins:

  • Preheat the oven to 350°F.
  • In a large bowl, whisk olive oil, sugar and eggs with an electric handheld mixer or whisk by hand until smooth.
  • Stir in the milk, lemon juice, and vanilla extract.
  • In a separate mixing bowl combine the flour, baking powder, baking soda, salt and lemon zest.
  • Add the flour mixture to the milk and egg mixture and use a spatula to fold the two together. Make sure to scrape the bottom of the bowl and mix just until they are mostly incorporated. Some lumps are okay.
  • Use a cookie scoop and scoop the batter into muffin tins lined with muffin liners or sprayed with baking spray. I used this.
  • Bake for 12 minutes or until a toothpick inserted into the center comes out clean or with a few breadcrumbs.
  • Remove the muffins from the tin and let the muffins cool before glazing.

To make the glaze:

  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be just to a pourable consistency.
  • Drizzle the glaze over the muffins with a spoon or a fork and let set. Garnish with lemon zest of 1-2 lemons (optional).


For additional lemon flavor add 1 teaspoon of lemon extract
Lemon muffins can be stored at room temperature up to 2-3 days if wrapped tightly in plastic wrap or food container and kept in a cool, dry place. They freeze well for 2-3 months when in a freezer safe container.
Tried this Recipe? Pin it for Later!Mention @JonesinforTaste or tag #JonesinforTaste!

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

  • 2 count Gourmet Madagascar Vanilla Beans
  • 2oz Almond Extract
  • 4oz Natural Baker’s Extract
  • 4oz Vanilla Paste
  • 8oz Gourmet Vanilla Extract
  • 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

  • Extra Virgin Olive Oil
  • Roasted Walnut Oil
  • Regenerative Sunflower Oil
  • 4oz Vanilla Paste
  • Fleur de Sel Almond Butter

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.

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