Lemon Muffins

Light and moist lemon muffins with Greek yogurt, oil, and fresh lemon juice, and a simple lemon glaze. Easy to make in one-bowl, no mixer required.

Course Breakfast, Snack

Cuisine American

Diet Vegetarian

Keyword easy, glazed, lemon muffins, moist, one bowl

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 247

Preheat & Prep: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or spray lightly with cooking spray.
Mix the Wet Ingredients: In a large bowl, add the sugar and lemon zest. Using clean hands, work the lemon zest into the sugar until it is well incorporated. Add the eggs and whisk together until it’s light and foamy, about 1 minute.
Add the oil, yogurt, lemon juice, vanilla, and salt. Whisk until very smooth.
Add the Dry Ingredients: Sprinkle the flour, baking powder, and baking soda over the wet ingredients. Stir gently with a spatula until just combined, being careful not to overmix. It’s okay if there are a few lumps.
Scoop & Bake: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Bake for 18-22 minutes, or until puffed and golden, and a tester comes out clean or with a few moist crumbs, being careful not to over-bake.
Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional Glaze: While the muffins cool, whisk together the powdered sugar and lemon juice until smooth. Once the muffins are completely cool, drizzle the glaze over top and serve or store.

Glaze: Don't glaze until the muffins are completely cool, even slightly warm muffins will absorb the glaze instead of letting it set on top, and the drizzle on top is the whole visual payoff.
Fresh Lemon: I've tried both fresh and bottled lemon juice here, and fresh is non-negotiable, bottled lemon juice has a flat, slightly bitter flavor that comes through in the finished muffin so please try to use fresh!