Glazed Lemon Muffins are the perfect morning treat!
Muffins are a nice baking project because they are eaten for breakfast, of course, but they can be equally enjoyed as an afternoon snack. One pan of muffins lasts one day in my house. Somehow they disappear with nibbling and bites here and there throughout the day. My secret to extend the life of these Glazed Lemon Muffins this time around was to freeze half of the batch. They’re much safer in the freezer.
Essential ingredients and tools needed for baking Lemon Glazed Muffins:
Besides the usual baking supplies that you probably already have in your pantry, you’ll want to pick up some lemon extract. Adding only fresh lemon juice and zest to the muffins just doesn’t cut it. You won’t get a strong enough lemon flavor. Don’t skimp and buy artificial extract or you’ll really taste that artificial flavor.
My favorite cupcake pan is just super standard and cheap. It’s nonstick, so the muffins slide out pretty easily. I prefer not to use cupcake liners for muffins, but that’s entirely your choice. Sometimes it’s fun to use yellow liners if you’re baking lemon muffins. Also, I would be lost without a springform ice cream scoop when making muffins. It’s SO EASY to scoop the batter and squeeze the release to get equal amounts of batter into each muffin cup.
I could tell you that the glaze is totally optional on these lemon muffins, but it’s really not. Adding the glaze on top is like adding icing to a cake. It’s the sweet addition that makes them all wonderful.
You’ll get a bit of that sweet glaze with every bite. It looks pretty too.
TIP: You can add a little lemon zest to the glaze if you want little flecks of lemon to be visible in the glaze.
The best way to freeze these muffins:
Since they have the glaze you don’t want to stack these muffins and put them in the freezer or they’ll just stick together. It’s best to place the muffins on a baking sheet or plate and put them in the freezer until firm. Then you can bag them in one big freezer zip, or bag them individually to be eaten later.
This isn’t really a light and fluffy muffin. It’s a little dense. More like lemon pound cake muffins with glaze. The lemon flavor is big. They’re delicious. Enjoy!
Here are a few more muffin recipes you might like to try:
- Banana Crumb Muffins
- Raspberry- Dark Chocolate Banana Bread Muffins
- Orange Ricotta Muffins
- Healthy Banana Blueberry Muffins
- Bakery Style Blueberry Muffins
- Applesauce Spice Crumb Muffins
- Raspberry Muffins
Glazed Lemon Muffins
- 6 tablespoons salted butter, at room temperature
- 1 cup granulated white sugar
- 1/2 cup milk
- 2 large eggs, at room temperature
- 1 tablespoon lemon extract
- grated zest of one lemon
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sifted powdered sugar
- 1 to 2 tablespoons freshly squeezed lemon juice
PREPARE THE MUFFINS:
- Preheat the oven to 325 degrees F. Spray a muffin pan with nonstick spray or line with paper liners.
- In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy. Add the milk, eggs, lemon extract and lemon zest; beat well. Mix in the dry ingredients and beat just until combined.
- Use an ice cream scoop or large spoon to divide the batter among the muffin cups, filling each about 3/4 full. Bake 16 to 20 minutes, until a toothpick inserted into the center comes out clean. Let the muffins cool for about 20 minutes, then remove the muffins from the tin and let them cool completely on a wire rack.
ADD THE GLAZE:
- In a medium bowl, whisk together the powdered sugar and enough lemon juice to create a thick glaze. Place a piece of wax paper underneath the cooling rack. Drizzle the glaze over the tops of the muffins. It will run down the sides a little bit. Let the muffins sit until the glaze firms up. Enjoy! Keep extra muffins in a covered container for up to two days.