Introduction

Oh, hello there, sunshine! Do you ever get those cravings for something bright, zesty, and incredibly comforting? You know, the kind of treat that feels like a warm hug on a cloudy day or a little ray of sunshine even when it’s perfectly sunny? Well, you’ve come to the right place! Today, we’re whipping up some of the most delightful Lemon Muffins you’ll ever taste. They’re so simple, so quick, and honestly, they bring a smile to everyone’s face. Get ready for a burst of citrusy goodness that’s perfect for breakfast, a snack, or even a little “just because” treat!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’ll have warm, fragrant muffins in under an hour. Perfect for those busy mornings!
Easy: No fancy techniques here! Just simple mixing and baking. If you can stir, you can make these muffins.
Giftable: Package these beauties up in a pretty tin or bag, and you’ve got a thoughtful, homemade gift that’s sure to be appreciated.
Crowd-pleasing: The combination of tender muffin and bright lemon glaze is universally loved. They disappear fast, so maybe make a double batch!

Ingredients

Let’s gather our sunshine ingredients! You might already have most of these in your pantry.

For the Muffins:
4 tablespoons unsalted butter: Melted and slightly cooled, this gives our muffins that lovely richness.
1 cup white whole wheat flour: For a touch of whole grain goodness without being too heavy.
1 cup all-purpose flour: The classic for tender, fluffy muffins.
1 teaspoon baking powder: Our leavening friend, ensuring a nice rise.
¼ teaspoon baking soda: Works with the acidity of the lemon to give us an extra lift.
½ teaspoon kosher salt: Balances all that sweetness and brings out the flavors.
½ cup honey: For a natural sweetness that pairs beautifully with lemon.
⅔ cup nonfat plain Greek yogurt, at room temperature: This is our secret ingredient for incredible moisture and tenderness! Make sure it’s not straight from the fridge.
2 large eggs, at room temperature: They help bind everything together and add to the structure.
2 teaspoons lemon zest (from about 2 medium lemons): Don’t skip this! It’s where all that intense lemon perfume comes from.
¼ cup freshly squeezed lemon juice (from about 1 lemon): For that bright, tangy flavor we’re after.
1 teaspoon pure vanilla extract: A classic flavor enhancer.
⅛ teaspoon pure almond extract: This is optional, but I find it adds a lovely subtle depth that really makes the lemon pop!
2 tablespoons chia seeds: These little powerhouses add a nice texture and are packed with goodness.
For the Lemon Glaze:
½ cup powdered sugar, plus more if needed: For that sweet, tangy topping.
1 tablespoon freshly squeezed lemon juice, plus more if needed: To thin the glaze and add more zing!

How to Make It

Alright, apron on! Let’s get baking. It’s really as easy as 1-2-3 (well, 1-2-11!).

Prep your oven and tin: First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab your 12-cup muffin tin and either grease it well or pop in some trusty muffin liners.
Melt the butter: Pop your butter into a small saucepan or microwave-safe bowl and melt it gently. Let it cool down just a little bit while we move on.
Whisk the dry ingredients: In a big ol’ bowl, grab your whisk and combine the white whole wheat flour, all-purpose flour, baking powder, baking soda, and kosher salt. Give it a good whisk until everything is nicely blended.
Whisk the wet ingredients: In a separate medium bowl, whisk together the honey, your room-temperature Greek yogurt, the eggs, that fragrant lemon zest, fresh lemon juice, vanilla extract, almond extract (if you’re using it!), and your slightly cooled melted butter. Whisk until everything is smooth and lovely.
Combine wet and dry: Now, pour those gorgeous wet ingredients right into your bowl of dry ingredients. Using your spatula or whisk, stir gently until just combined. Seriously, don’t go crazy here! A few little streaks of flour are okay. Overmixing is the enemy of tender muffins.
Fold in the chia seeds: Gently fold in the chia seeds. They’ll distribute themselves nicely as you stir.
Fill your muffin cups: Spoon the batter evenly into your prepared muffin cups. You want to fill each one about two-thirds of the way full. This gives them enough room to rise without overflowing.
Bake to golden perfection: Pop those muffins into your preheated oven and bake for 18-22 minutes. You’ll know they’re ready when a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
Cool down: Once they’re baked, let them hang out in the muffin tin for about 5 minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Patience is key here – you don’t want to glaze warm muffins!
Make the glaze: While your muffins are cooling, let’s whip up that dreamy glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Start with the amounts listed and keep whisking. If it’s too thick, add a tiny splash more lemon juice. If it’s too thin, add a bit more powdered sugar. You’re looking for a nice drizzly consistency.
Glaze ’em up! Once your muffins are totally cool, drizzle that delicious lemon glaze all over the tops. Get creative with your drizzle pattern!

Substitutions & Additions

These muffins are fantastic as is, but feel free to play around! They’re your kitchen, after all.

Flour Power: If you don’t have white whole wheat flour, you can simply use 2 cups of all-purpose flour.
Sweetener Swap: Maple syrup can be used in place of honey, though the flavor will be slightly different. Use the same amount.
Yogurt Alternatives: Regular plain yogurt (not Greek) can be used, but you might need to add a tablespoon or two of flour to thicken the batter slightly. Sour cream is another yummy option for added richness.
Add-ins: Want some extra texture? Fold in a handful of fresh blueberries or a few chopped white chocolate chips along with the chia seeds.
Lemon Intensity: For an even bigger lemon punch, you can add a tablespoon of poppy seeds to the batter.

Tips for Success

A few little pointers to ensure your muffins turn out perfectly every time!

Room Temperature Ingredients: This is super important for the Greek yogurt and eggs! It helps everything emulsify beautifully, leading to a more tender muffin.
Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten too much, resulting in tough muffins. Stir until just combined, and a few lumps are your friend.
Lemon Zest is Key: Make sure you’re zesting the lemons before you juice them. The zest has all those wonderful oils that give the muffins their bright aroma and flavor.
Prep Ahead: You can zest and juice your lemons, melt your butter, and measure out your dry ingredients the night before. Store them separately in airtight containers in the fridge.
Glaze Consistency: It’s easier to thin out a glaze than to thicken it. Start with less liquid and add more gradually!

How to Store It

These delightful muffins are best enjoyed fresh, but they do keep well for a few days.

Store cooled muffins in an airtight container at room temperature for up to 3 days.
If you live in a warm climate or want them to last a bit longer, you can store them in the refrigerator for up to 5 days.
For longer storage, wrap cooled muffins tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll stay good in the freezer for up to 2-3 months. Thaw at room temperature or gently warm in the oven or microwave.

FAQs

Got a question? We’ve got an answer!

Can I make these muffins dairy-free? Yes! You can swap the Greek yogurt for a dairy-free alternative like coconut or almond yogurt, and use a plant-based butter.
Can I use regular lemons instead of organic? Absolutely! Just make sure to wash your lemons very thoroughly before zesting and juicing them.
My muffins didn’t rise much. What went wrong? This is usually due to overmixing the batter or expired leavening agents (baking powder/soda). Make sure your baking powder and soda are fresh!

Sunny Lemon Muffins

These are the most delightful Lemon Muffins you'll ever taste. They're so simple, so quick, and honestly, they bring a smile to everyone's face. Get ready for a burst of citrusy goodness that's perfect for breakfast, a snack, or even a little "just because" treat!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 22

Servings 12 muffins

Equipment

Muffin tin 12-cup
Small saucepan
Medium bowl
Large bowl
Whisk
Spatula
Wire rack

Ingredients

For the Muffins

4 tablespoons unsalted butter Melted and slightly cooled
1 cup white whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
0.25 teaspoon baking soda
0.5 teaspoon kosher salt
0.5 cup honey
0.66 cup nonfat plain Greek yogurt at room temperature
2 large eggs at room temperature
2 teaspoons lemon zest from about 2 medium lemons
0.25 cup freshly squeezed lemon juice from about 1 lemon
1 teaspoon pure vanilla extract
0.125 teaspoon pure almond extract optional
2 tablespoons chia seeds

For the Lemon Glaze

0.5 cup powdered sugar plus more if needed
1 tablespoon freshly squeezed lemon juice plus more if needed

Instructions

Prep your oven and tin: First things first, let's get that oven preheated to 350°F (175°C). While it's warming up, grab your 12-cup muffin tin and either grease it well or pop in some trusty muffin liners.
Melt the butter: Pop your butter into a small saucepan or microwave-safe bowl and melt it gently. Let it cool down just a little bit while we move on.
Whisk the dry ingredients: In a big ol' bowl, grab your whisk and combine the white whole wheat flour, all-purpose flour, baking powder, baking soda, and kosher salt. Give it a good whisk until everything is nicely blended.
Whisk the wet ingredients: In a separate medium bowl, whisk together the honey, your room-temperature Greek yogurt, the eggs, that fragrant lemon zest, fresh lemon juice, vanilla extract, almond extract (if you're using it!), and your slightly cooled melted butter. Whisk until everything is smooth and lovely.
Combine wet and dry: Now, pour those gorgeous wet ingredients right into your bowl of dry ingredients. Using your spatula or whisk, stir gently until just combined. Seriously, don't go crazy here! A few little streaks of flour are okay. Overmixing is the enemy of tender muffins.
Fold in the chia seeds: Gently fold in the chia seeds. They'll distribute themselves nicely as you stir.
Fill your muffin cups: Spoon the batter evenly into your prepared muffin cups. You want to fill each one about two-thirds of the way full. This gives them enough room to rise without overflowing.
Bake to golden perfection: Pop those muffins into your preheated oven and bake for 18-22 minutes. You'll know they're ready when a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
Cool down: Once they're baked, let them hang out in the muffin tin for about 5 minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Patience is key here – you don't want to glaze warm muffins!
Make the glaze: While your muffins are cooling, let's whip up that dreamy glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Start with the amounts listed and keep whisking. If it's too thick, add a tiny splash more lemon juice. If it's too thin, add a bit more powdered sugar. You're looking for a nice drizzly consistency.
Glaze 'em up!: Once your muffins are totally cool, drizzle that delicious lemon glaze all over the tops. Get creative with your drizzle pattern!

Notes

These delightful muffins are best enjoyed fresh, but they do keep well for a few days. Store cooled muffins in an airtight container at room temperature for up to 3 days. If you live in a warm climate or want them to last a bit longer, you can store them in the refrigerator for up to 5 days. For longer storage, wrap cooled muffins tightly in plastic wrap and then place them in a freezer-safe bag or container. They'll stay good in the freezer for up to 2-3 months. Thaw at room temperature or gently warm in the oven or microwave.