Breakfast Recipes

Quick & Easy Lemon Muffins

The other day I got it in my head to make lemon muffins for a friend who is going through chemotherapy treatments. She is having a hard time keeping up her appetite, and she loves lemon flavored anything. I thought that lemon muffins might make a nice breakfast for her.

Quick & Easy Lemon Muffins

I set out to find a quick and easy lemon muffin recipe that I could make with the ingredients I had on hand. It’s amazing how many lemon muffin recipes require lemon concentrate or lemon zest or sour cream or cream cheese. I had only the basic ingredients in my kitchen, including a bottle of lemon juice (no lemons).

I finally found one that met all my criteria — except it uses real lemons. I quickly googled to find how many tablespoons are in a typical lemon and subbed the lemon juice I had in my fridge for the juice of a lemon in the recipe. This is not gluten-free because my friend is not gluten-free, but you could definitely use gluten-free all-purpose flour and add a teaspoon of xantham gum in this recipe if you want.

Quick & Easy Lemon Muffins

Because I wasn’t using juice from a fresh lemon, I went to the extra step of poking holes in the cooked muffins with a toothpick drizzling a lemon/sugar mixture over them to make sure they had enough lemon flavor.

If you like lemon muffins, you MUST try these. I hear they are more cake-like than muffin-like, which makes them sound all that more appealing, if you ask me. I’m sure you could try using less sugar, but hey, everyone needs a sugary treat every once in a while, yes?? (Says the girl who is currently on a sugar detox, lol.)

These quick and easy lemon muffins can be whipped up with ingredients you probably have in your kitchen. They're the perfect brunch treat!

Aren’t they pretty!? And they came together in just 10 minutes. Easy peasy!

Quick & Easy Lemon Muffins

Quick & Easy Lemon Muffins

Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 12 muffins
Delicious, cake-like lemon muffins, perfect for brunch or even dessert!
  • 1/2 cup butter, soft
  • 1 cup + 2 Tablespoons granulated sugar (divided)
  • 2 large eggs, beaten
  • 1/2 cup whole milk
  • 5 Tablespoons lemon juice (divided)
  • 1-1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • powdered sugar for dusting (optional)
  1. Heat oven to 350 degrees.
  2. In a large mixer bowl, blend butter and 1 cup sugar on medium-high. Add the eggs; beat on high for a minute or until fluffy. Add milk and 3 tablespoons lemon juice. Mix thoroughly. Add the flour, baking powder and salt. Beat on medium speed until combined, scraping the sides of the bowl to ensure all ingredients are well mixed.
  3. Butter a muffin tin or line with cupcake liners. Spoon batter evenly into 12 prepared muffin cups.
  4. Bake for 20 minutes or until the muffins bounce back when touched lightly with a fingertip.
  5. Remove from the oven and cool for 5-10 minutes.
  6. Meanwhile, in a small bowl, mix the remaining 2 tablespoons sugar and 2 tablespoons lemon juice.
  7. Remove muffins to a wire rack. Use a toothpick to poke holes in the muffins, then immediately drizzle with the lemon/sugar mixture. Dust with powdered sugar, if desired.
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13 thoughts on “Quick & Easy Lemon Muffins

  1. Once in a blue blue moon, I read a recipe, then get up and make them right away. Obviously all the stars have to align (moon? stars? Who am I??)… Time, ingredients, desire. But that’s exactly what happened this morning! Once I realized I had all the ingredients, you sold me by telling me how quick and easy they are. Also I’m a big muffin fan and have NEVER had a lemon muffin that sounded like this!! What no poppyseed?! Well they did not disappoint! We are eating them plain (no lemon/sugar mixture on top… Keeping it easy) and wonderfully moist with a delicate buttery lemony flavor. I’m definitely pinning these to make again!!! Thx Jo-Lynne!

  2. These turned out delicious even though my muffins were not pretty. There was too much batter for a dozen standard muffin cups. Not wanting to waste the batter, I overfilled all the cups which resulted in overflowing and ugly muffins. I wonder what I did wrong. Oh well, they were still yummy!

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