These lemon muffins are soft, moist and fluffy with plenty of fresh lemon flavor. Finished with a simple lemon sugar drizzle, these lemon drizzle muffins are an easy homemade treat that's bright, sweet and delicious.

P.S. You will love these very easy feijoa muffins (no eggs!) or easy banana and carrot muffins (no sugar)  recipes.

Be sure to check out the video and tips below.

Jump to:

• 💛 Why this lemon muffin recipe works
• 🎥 How to make lemon muffins
• 🥄 INGREDIENTS NEEDED
• 👩🏼‍🍳 How to make lemon drizzle muffins
• 🍋 VARIATIONS
• ❓FAQs
• Did you make this recipe? Let me know what you think by leaving a star rating and comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
• 💛 LEMON RECIPES TO TRY NEXT TIME

💛 Why this lemon muffin recipe works

• Oil keeps the lemon muffins soft and moist
• Fresh lemon zest adds plenty of natural lemon flavor
• A simple lemon sugar drizzle adds extra sweetness and lemon flavor
• Simple everyday ingredients make these muffins easy to prepare

🎥 How to make lemon muffins

🥄 INGREDIENTS NEEDED

Lemon Muffins

2 ½ cups (315g) all-purpose flour

1 ¼ cups (250g) granulated sugar

3 teaspoons baking powder

Pinch of salt (optional)

1 cup (250g) milk of choice (room temperature): Use your preferred milk and bring it to room temperature before mixing.

½ cup (125g) olive oil: Keeps the muffins moist and tender. Use a mild-flavoured olive oil so it doesn't overpower the lemon.

⅓ cup (80g) lemon juice: Freshly squeezed lemon juice gives the best bright lemon flavour.

2 tablespoons lemon zest: Don't skip this — the zest provides much of the concentrated lemon flavour.

1 teaspoon vanilla extract

Lemon Sugar Drizzle

1 ½ cups (150g) powdered sugar

2–3 tablespoons lemon juice

👩🏼‍🍳 How to make lemon drizzle muffins

Note: Scroll to the recipe card at the bottom of the post for the full printable recipe and exact ingredient quantities.

Preheat oven to 180°C (350°F) and line a muffin tin (makes 10–12 muffins).

In a large bowl, rub the lemon zest into the sugar until fragrant. This helps release the natural oils and intensifies the lemon flavor.

Add the milk, olive oil, lemon juice, and vanilla extract. Whisk until smooth.

Add the flour, baking powder, and salt. Gently mix until just combined—do not overmix.

Divide the batter evenly into muffin cups, filling each about ¾ full.

Bake for 18–22 minutes, or until lightly golden and a toothpick inserted comes out clean.

Let the muffins cool slightly in the pan, then transfer to a rack.

Mix the powdered sugar and lemon juice until smooth, then drizzle over the muffins.

🍋 VARIATIONS

• Add poppy seeds for lemon poppy seed muffins
• Use yogurt instead of milk for extra moisture

❓FAQs

Did you make this recipe? Let me know what you think by leaving a star rating and comment below. It genuinely helps me & I really appreciate your support! Nikki 💚

Need to convert your measurements? My 100 grams to ounces conversion guide has a handy chart to make weighing baking ingredients easier.

💛 LEMON RECIPES TO TRY NEXT TIME

🍋 LEMON COOKIE BARS

🍋 LEMON ENERGY BALLS

🍋 LEMON AND LAVENDER SHORTBREAD COOKIES

🍋 VEGAN LEMON BALLS

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