How to Make Lemon Muffin Recipes

When I learned how to make a lemon muffin recipe I found it can be made from extract, juice, grated lemon rind or a combination. It depends or the other added ingredients like extra fruits in the recipe, but I generally like a little grated lemon peel with the juice or extract. The peel just adds a sharper lemon taste which I like.

If you are learning how to make a lemon muffin recipe you will find that everyone loves this light flavored muffin. The great thing about this lemon flavor is that many other ingredients can be combined with the lemon to make extra delicious muffins. I cannot think of any fruit that does not go well with the light taste of lemon; raspberries, strawberries and bananas are just a few. Oatmeal as well as seeds like poppy is enhanced by the lemon flavor. 

When I learned how to make a lemon muffin recipe I felt that a good one is light, fluffy and tender; it is fine in texture and golden brown on the top. As with most muffins the top should well rounded. The first lemon muffin recipe teams up with raspberries for a delicious flavor. Additional flavor comes from the coconut topping and the lemon glaze. How delicious! 


How to Make Lemon Muffin RecipesHow to Make Lemon Muffin Recipes like these Lemon Raspberry Muffins
  • 1 ½ Cups flour
  • ¼ Cup sugar
  • ¼ Cup dark brown sugar packed
  • 2 Teaspoons baking powder
  • ¼ Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1 Beaten egg
  • ½ Cup melted butter
  • ½ Cup milk
  • 1 ¼ Cup raspberries
  • 1 Teaspoon grated lemon zest


  • ½ Cup shredded coconut
  • ½ Cup sugar
  • ¼ Cup flour
  • 1 Teaspoon cinnamon
  • 2 Teaspoons lemon grated zest
  • 4 Tablespoons melted butter


  • ½ Cup powdered sugar
  • 1 Tablespoon fresh lemon juice


Preheat oven to 350F degrees.

Prepare muffin tins; spray with non stick oil or line with paper cups.

In a large bowl sift together the flour, sugar, brown sugar, baking powder, salt and cinnamon.

Make a well in the center and add the beaten egg, melted butter and milk.

Stir only until the ingredients are combined not over mixed.

Quickly stir in the raspberries and lemon zest.

Divide batter evenly among 12 regular size or 6 large muffin tins.

Topping: Combine the coconut, sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle mixture over each muffin batter. Bake regular muffins 20 to 25 minutes or large 45 minutes until brown and set.

Glaze After muffins have cooled for 10 minutes, mix together the powdered sugar and lemon juice and drizzle over the muffins.

APPLE OATMEAL MUFFINS with lemon and a lemon glaze

The following lemon muffin recipe is another great team of ingredients; lemon, apples and oats. Can it get any better?

  • 1 ¾ Cups flour
  • ½ Cup packed brown sugar
  • 1 ½ Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon ground cinnamon
  • ½ Teaspoon salt
  • ¼ Teaspoon ground nutmeg
  • 1 Egg
  • ½ Cup milk
  • ¼ Cup vegetable oil
  • 2 Tablespoons lemon juice
  • ¾ Cup quick cooking oats
  • 1 Cup chopped apples
  • ½ Cup chopped nuts

Preheat oven to 400F degrees.

Prepare 2 ½ inch muffin pan by lightly grease or paper line.

Combine flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg in a small bowl.

In a medium bowl combine the egg, milk, lemon juice and oil; beat to blend.

Add the oats to the egg and milk mixture and blend in.

Add the flour mixture, apples and nuts to the egg mixture and stir only to blend.

Spoon mixture into prepared muffin pan.

Bake 20 minutes or until golden brown and add lemon glaze.

Glaze: In a small bowl combine ½ cup powdered sugar, 1 tablespoon melted butter and 1 Tablespoon lemon juice. Spoon over warm muffins.


The next lemon muffin recipe teams up with poppy seeds. This delicious lemon poppy seed muffin recipe is for mini muffins. They are a hit when served with a meal, on a buffet or at teas.

  • ½ Cup soft butter
  • ½ Cup sugar
  • 2 Eggs
  • 1 Tablespoon grated lemon rind
  • 3 Tablespoons freshly squeezed lemon juice
  • 1 Cup flour
  • 1 Teaspoon baking powder
  • 2 Teaspoons poppy seeds
  • 2 Tablespoons sugar
  • ½ Teaspoon cinnamon

Preheat oven to 375F degrees.

Grease miniature muffin pans or line with papers.

Cream butter and sugar until fluffy; add eggs one at a time beating after each.

Stir in lemon rind and lemon juice.

Combine flour, poppy seeds and baking powder and add to the creamed mixture; stir just to blend.Spoon into muffin cups.

Combine the 2 tablespoons sugar and cinnamon and sprinkle on each muffin.

Bake for 15 minutes. Makes 24


  • 2 Cups flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon salt
  • 1 Cup softened butter
  • 1 Cup sugar
  • 4 Eggs separated
  • ½ cup Real Lemon juice
  • ¼ Cup chopped nuts
  • 2 Tablespoons brown sugar
  • ¼ Teaspoon nutmeg

Preheat oven to 375F degrees; line 18 large muffin tins with paper liners.

Combine flour, baking powder and salt in bowl; blend together.

In large mixing bowl beat together butter and sugar until fluffy.

Add eggs and beat until light; gradually STIR in lemon juice just until blended.

Beat egg whites with clean beaters until stiff.

Fold about a third of the whites into the batter; fold in remaining whites. 

Fill prepared muffin cups ¾ full.

In small bowl combine nuts, brown sugar and nutmeg; sprinkle over top of muffins.

Bake 15 to 20 minutes until set; cool in pan 5 minutes and then remove from pan to cool.