Lemon Muffins

Easy Lemon Muffins Recipe. Lemon lovers will love these moist muffins. The perfect grab-and-go breakfast idea.

I love cake. Who doesn’t love cake? I mean, if I were a peasant in the days of Marie Antoinette and had no bread, I would gladly accept her offer of cake instead of bread any day.  (I know, it wasn’t really Marie Antoinette who said this, but I’m no history major.  I’m just someone who fully approves of this sentence

Wait, this post is about Lemon Muffins, right? Why am I talking about cake? Well, no matter how much I like cake, when I make it, I’LL have to cut it myself. And my slice ends up being almost all the cake. So, I find that a muffin is a great substitute. It’s already pre-portioned, and they are very portable. And they are so gosh darn cute! And I’m a huge fan of anything cute. (My change purse is a little leather shoe. It’s so cute my heart bursts almost every time I see it)

Lemon Muffins Ingredients

You just need pantry essentials to make this easy lemon muffin recipe. All you need is:

• all purpose flour
• white sugar
• baking powder
• baking soda
• salt
• sour cream
• milk
• neutral tasting oil (such as vegetable oil or light olive oil)
• fresh lemon juice
• lemon zest
• large egg

Crumb topping:

• graham cracker crumbs
• brown sugar
• melted butter

Equipment

• muffin pan
• muffin cups
• medium bowl
• small bowl
• wire rack

Tips

Storage: Store these muffins in an airtight container at room temperature for up to 2 days. 

Make sure you use fresh lemons. While using juice from concentrate is okay, the best way to get that fresh lemon flavor is using real lemons. I love Meyer lemons in this recipe, but you can use whatever lemons you have on hand.

Variations

Want a stronger lemon flavor? If you want a more tart lemon flavor, you can add in some lemon extract to the wet ingredients. It may taste more like an artificial lemony flavor, but a lot of people prefer that!

Substitutes for the sour cream. ​I often don’t have sour cream at home, but you can use Greek yogurt or full fat plain yogurt instead.

Make these muffins vegan. ​The substitutions you will need are:

• Sour cream: use vegan yogurt
• Milk:​ Use your favorite non-dairy milk, such as almond milk
• Egg​: Mix together 1 Tbsp chia seeds with 2.5 Tbsp water to replace one egg.

Add some glaze on top of the muffins. My favorite thing to make is sweet lemon glaze to drizzle on top, but feel free to get creative with it!

More Muffin Recipes

Like these lemon muffins? Then you will love these delicious recipes for bakery-style muffins:

• 3 Ingredient Mini Nutella Muffins
• Pumpkin Streusel Muffins
• Raspberry Muffins

As always, if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Lemon Muffins

Easy Lemon Muffins Recipe. Lemon lovers will love these moist muffins. The perfect grab-and-go breakfast idea.

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Vegetarian

Prep Time: 8 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 23 minutes minutes

Servings: 12 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 cup oil
• 3 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 large egg

Crumb Topping

• 3 Tbsp graham cracker crumbs
• 2 Tbsp brown sugar
• 1 Tbsp unsalted butter, melted

Instructions

• Preheat the oven to 375˚F.  Line muffin cups with paper baking cups. Spray inside of muffin cups with cooking spray.
• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.  Mix well.
• In a small bowl, mix together the sour cream, lemon juice, oil, lemon peel and egg until fully combined. Add to the flour mixture and stir with a fork until the flour mixture is moistened.
• Scoop the batter into the paper-lined muffin cups.
• In a small bowl, mix together the graham cracker crumbs, brown sugar and butter, then sprinkle on top of the muffins.
• Bake for 15 minutes or until a toothpick inserted into the center of the muffin comes out clean.  Remove and let cool on a wire rack.

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