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glazed lemon muffins on a rack with the glaze dripping off the sides of the muffins

Glazed Lemon Muffins

Simple lemon muffins with a generous addition of sweet glaze!
Prep Time 15 mins
Cook Time 18 mins
Course Breakfast
Cuisine American
Servings 12 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
  • cups all purpose flour
  • teaspoons baking powder
  • 1/4 teaspoon salt


  • 1 cup sifted powdered sugar
  • 1 to 2 tablespoons freshly squeezed lemon juice



  • 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.


  • 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.
Keyword lemon, muffins