These lemon muffins with sugar drizzle are incredibly moist, fluffy, and bursting with fresh lemon flavor, topped with a sweet citrus drizzle that makes them taste bakery-quality.
P.S. You will love these very easy feijoa muffins (no eggs!) or easy banana and carrot muffins (no sugar) recipes next time.
Be sure to check out the video and tips below.
Jump to:
- 💛 WHY THIS LEMON MUFFIN RECIPE WORKS.
- 🎥 MY LATEST VIDEO
- 🥄 INGREDIENTS NEEDED
- 👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
- 🍋 VARIATIONS
- ❓FAQs
- Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & 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 muffins extra moist
- Lemon zest adds intense natural flavor
- Simple ingredients = easy to make anytime
🎥 MY LATEST VIDEO
🥄 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)
½ cup (125g) olive oil
⅓ cup (80g) lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
Lemon Sugar Drizzle
1 ½ cups (150g) powdered sugar
2–3 tablespoons lemon juice
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method
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
- Make them gluten-free using a 1:1 flour blend
❓FAQs
About 10–12 standard muffins.
Yes! Freeze without the drizzle and add it fresh before serving.
Overmixing or too much flour can make muffins dense—mix gently and measure carefully.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & 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 AND LAVENDER SHORTBREAD COOKIES
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LEMON MUFFINS WITH SUGAR DRIZZLE (MOIST AND FLUFFY!)
- Total Time: 1 hour
- Yield: 10 1x
- Diet: Vegan
Description
These lemon muffins with sugar drizzle are incredibly moist, fluffy, and bursting with fresh lemon flavor, topped with a sweet citrus drizzle that makes them taste bakery-quality.
Ingredients
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)
½ cup (125g) olive oil
⅓ cup (80g) lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
Lemon Sugar Drizzle
1 ½ cups (150g) powdered sugar
2-3 tablespoons lemon juice
Instructions
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.
Notes
Use fresh lemon zest and juice for the best flavorDon’t overmix—this keeps the muffins light and fluffy.
Olive oil gives these muffins a soft, moist texture.
For bakery-style muffins, fill cups slightly higher and start baking at 200°C for 5 minutes, then reduce to 180°C.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
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