The BEST Lemony Lemon Muffins

Lemony Lemon Muffins Graphic

The Best Lemony Lemon Muffins!



Yield: 12 Muffins

Total Time: about 90 minutes, for cooling

Prep Time: 10 minutes

Cook Time: about 19 minutes



This is an easy, no-mixer, one-bowl, whisk-together batter. The muffins are soft, springy, and moist without being heavy or dry, nor is it oily. Plus, you probably have all the ingredients in your kitchen except one! The lemony lemon muffins, and the lemon glaze are sure to make the lemon lover in you drool! I started with a recipe and I changed it to accommodate the REAL lemon flavor we were looking for. Keep in mind that Lemon EXTRACT and Lemon Oil are different.





3 large eggs

1 cup granulated sugar

1 cup (8 ounces) sour cream

1/2 cup canola or vegetable oil

2 tablespoons lemon zest (I used ALL the zest from two large lemons)

4 tablespoons lemon extract, to taste

1 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt, or to taste


Lemon Glaze

1 cup confectioners’ sugar

3 tablespoons lemon juice, or as necessary for consistency (I squeezed all of the fresh lemon juice out of two large lemons that I also used ALL the zest from).




  1. Preheat oven to 350F. Spray a 12 count muffin pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Muffins – To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
  3. Drizzle in the oil while whisking to combine.
  4. Add the lemon zest, lemon extract, and whisk to combine. Note – I used 4 tablespoons of lemon EXTRACT because no actual lemon juice is used in the muffins but add to taste.
  5. Add the flour, baking powder, salt, and stir until just combined, don’t over mix. Some lumps will be present and that’s okay, don’t try to stir them smooth.
  6. Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 18 to 20 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.
  7. Allow muffins to cool in pan on top of a wire rack for at least 30 minutes (If you can last that long because we ate several still warm without glaze) before turning out onto rack to cool completely before glazing.
  8. Lemon Glaze – To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
  9. Evenly drizzle glaze over muffins before serving. We enjoyed the muffins without the glaze as well but after adding the glaze it added even more lemon flavor and we LOVED it! They did not last long and have become a favorite in my house.


Muffins will last 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.

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