The best lemon muffins – easy, delicious lemon muffins with a hint of vanilla.
Lemon muffins with a moist, tender crumb – tangy and sweet, and very easy to bake.
Top them with icing and colourful sprinkles if you like – or keep them simple with a plain white icing.
If I’m adding sprinkles, I make the icing with icing sugar and water. If I’m making them without sprinkles, I prefer an icing made with icing sugar and egg whites, as it gives a lovely bright white colour.
You can also use lemon juice in the icing for extra tang.
Lemon muffins – a lovely bake for sharing
Muffins taste wonderful, and they are ideal for handing out at a child’s birthday celebration at school.
I made this batch of lemon muffins with sprinkles for our youngest’s 7th birthday. She loves lemon cake, so a batch of lemon muffins was the obvious choice. With plenty of colourful sprinkles, naturally.
Store your lemon muffins in an airtight container or bag – they stay moist and delicious for 2-3 days.
Blitz the lemon zest and sugar
If you blitz the lemon zest with the sugar in a blender or food processor, it releases plenty of essential oils, which gives an even deeper lemon flavour.
You can easily skip this step – but do give it a try 🙂
Lemon muffins with icing
Ingredients
- 250 g caster sugar
- 3 eggs, ideally at room temperature
- 150 g butter
- 200 ml milk
- 225 g plain flour
- 2 tsp vanilla sugar
- 1 1/2 tsp baking powder
- 1 pinch salt
- 1 lemon, finely grated zest
- 50 ml freshly squeezed lemon juice
Icing
- 200 g icing sugar
- 1 tsp vanilla sugar
- 3 tbsp water, approx. – add gradually and judge the consistency
You will also need
- Paper muffin cases and, ideally, a metal muffin tin
- Sprinkles
Method
- Melt the butter in a small saucepan, turn off the heat and pour in the milk.Set aside and leave to cool.
- Put the eggs and sugar in a bowl and whisk until pale, thick and fluffy.
- Mix the dry ingredients – plain flour, baking powder, vanilla sugar and salt.Add half to the egg mixture and whisk lightly to combine.
- Then pour in the cooled butter mixture and whisk it gently into the batter, followed by the remaining dry ingredients, the lemon juice and the lemon zest.Doing this in a couple of stages makes it easier and quicker to whisk the batter free of lumps.
- Line a metal muffin tin with paper muffin cases and divide the batter between them. It should come to just under a centimetre from the rim.I always recommend using paper cases in a metal tin, as the tin supports the sides and gives a neater result.
- Bake the lemon muffins on the middle shelf of a preheated conventional oven (top and bottom heat) at 180°C for about 24 minutes.
- Let the muffins cool completely before topping them with icing.
- Whisk the icing sugar, vanilla sugar and water together to a soft but still firm icing. Start with 2 tablespoons of water, then add a little at a time until the consistency is thick and just pourable.
- Scatter with sprinkles and let the surface dry slightly before packing the muffins in an airtight container or bag.Store them at room temperature – they stay moist and delicious for 2-3 days.
Nutrition
Premium
Hvornår skal den anden halvdel af æggesnapsen i ?
Hej Jørgen
Æggesnapsen er den du blander det hele i – så der er halvdelen af de tørre ingredienser du først blander i æggesnapsen, så den afkølede smørblanding og så den sidste halvdel af de tørre ingredienser og citron 🙂
Warm wishes, Dianna
Virkelig god opskrift! Jeg smed 50g revet marcipan og nogle blå birkes i. Mums!
Hej Anna-Bjørg
Ej hvor dejligt at høre – tusind tak for din skønne besked 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna
Så lækre muffins! Men er det meningen at de falder ret meget sammen når de køler af?
Hej Sandra
Så dejligt at høre – tak 🙂
De burde nu ikke falde sammen, så kan det næsten lyde som om de skulle have haft en smule mere? 🙂
Warm wishes, Dianna
Hvornår skal mælken i?
Kan ikke finde det i opskriften?
Hej Line
Det står i punkt 1 – mælken skal hældes sammmen med smørret 🙂
Warm wishes, Dianna
Hejsa
Hvis jeg nu skal bruge opskriften til mini muffins og ca skal bage 75 stk.. hvor mange gange vil du så gange opskriften?
Hej Liane
Åhhh den er svær at regne ud, for har ikke prøvet selv. Ville nok starte med 2 portioner og se hvor langt du kommer 🙂
Warm wishes, Dianna
De er mega lækre – har du haft held med at fryse dem? 🙂
Hej Ditte
Tusind tak 🙂
Ja de kan sagtens fryses, uden problemer 🙂
Warm wishes, Dianna
Har lige bagt disse i dag, og de smager super godt. Mums tak for en lækker opskrift
Hej Heidi
Hvor er det bare dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Lækre muffins