These Delightful Glazed Lemon Muffins are the perfect way to start your day with a burst of citrusy goodness. Each muffin is tender and moist, infused with the bright flavor of fresh lemons and topped with a tangy lemon glaze. The combination of lemon zest and lemon juice provides a refreshing and invigorating taste that will leave you craving more. These muffins are ideal for breakfast, brunch, or as a delightful snack any time of the day.
Why You’ll Love This: You’ll love these Lemon Muffins for their light, fluffy texture and the vibrant, fresh lemon flavor that permeates each bite. The sour cream in the batter adds a delightful moisture and richness, ensuring the muffins stay soft and tender. The lemon glaze adds an extra layer of sweetness and tanginess, making these muffins truly irresistible. They are easy to make and perfect for any occasion, bringing a touch of sunshine to your table.
Perfect Occasion: These muffins are perfect for any occasion where you want to brighten up the table with a delicious homemade treat. They are ideal for breakfast or brunch gatherings, afternoon tea, or as a sweet snack to enjoy with your favorite beverage. Their beautiful appearance and refreshing flavor make them a great option for a homemade gift or a delightful addition to a breakfast spread for guests. They are also wonderful for special occasions like Mother’s Day, bridal showers, or any spring or summer celebration.
Decoration Tips: For an elegant presentation, consider adding a light dusting of powdered sugar over the glaze for a touch of sweetness and a beautiful finish. You can also garnish the muffins with a small piece of lemon zest or a thin slice of lemon for a pop of color. Serve the muffins in decorative liners or arrange them on a beautiful platter or cake stand to enhance their visual appeal. If you want to add a festive touch, consider using edible flowers or a drizzle of white chocolate.
Ingredients:
- 2 1/4 cups (10 1/8 oz) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (6 oz) unsalted butter, softened
- 1 cup (7 oz) sugar
- Zest of two medium lemons
- 2 large eggs, room temperature
- 1/2 teaspoon pure lemon extract
- 1/2 teaspoon pure vanilla extract
- 1 cup (8 oz) sour cream, room temperature
Instructions:
- Preheat the oven to 375°F. Line a 12-serving muffin pan with tulip baking liners.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and fine sea salt.
- In a large bowl, beat the softened butter, sugar, and lemon zest with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition until well combined.
- Add the lemon extract and vanilla extract, beating until well combined.
- On low speed, mix in the flour mixture in two additions, alternating with half of the sour cream after each addition. Mix just until combined. The batter will be thick.
- Divide the batter evenly into the muffin liners.
- Bake at 375°F for 5 minutes. Reduce the oven temperature to 350°F and continue baking until a toothpick inserted into the muffins comes out clean, about 12-16 more minutes. Do not overbake.
- Transfer the muffins to a cooling rack to cool completely.
- Brush the icing onto the muffin tops with a small pastry brush.
Icing:
- 1 cup (4 oz) powdered sugar
- 1 tablespoon melted butter
- 2-3 tablespoons fresh lemon juice
- In a small bowl, whisk together the powdered sugar, melted butter, and fresh lemon juice until smooth. Adjust the lemon juice to achieve the desired consistency.
- Brush the icing onto the cooled muffin tops.
Enjoy!
