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Iced Jumbo Lemon Muffin Recipe are stacked on a grey table with a lemon napkin in the background.
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5 from 3 votes

Easy Lemon Muffins with Icing

These Iced Easy Lemon Muffins feature a vibrant, fluffy lemon inside, and a jumbo, crisp muffin top. Made with Greek yogurt, these muffins are irresistible!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Iced lemon muffins, Jumbo lemon muffin, Lemon Muffin, Lemon Muffins
Servings: 6 Muffins
Calories: 550cal
Author: Amy Desrosiers
Cost: $2


  • 6-count Jumbo Muffin Tin (or 12-count muffin tin)
  • Jumbo muffin liners
  • ice cream scoop
  • Stand mixer with paddle attachment
  • rubber spatula
  • Zester
  • Measuring Cups & spoons
  • Whisk
  • Medium bowl


  • 8 tablespoons unsalted butter (½ cup or one stick) room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • ½ cup Greek yogurt can use vanilla flavor or plain
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon fresh lemon zest
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cups all-purpose flour


  • 3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • cups powdered sugar


  • Preheat oven to 400°F. Add cupcake liners to the muffin tin and set aside.
  • In a stand mixer, add butter and sugar and beat until fluffy; about 3 minutes for room temperature butter. It might take a little longer if your butter was chilled.
  • Add eggs in one at a time to the batter. Once they are combined, add in the extracts and the Greek yogurt.
  • Whisk the flour, baking soda, and flour. Slowly add it to the stand mixer until just combined. Do not overmix or the muffins will not rise.
  • Bake muffins for 18-22 minutes. The muffins will be fluffy, and should be firm when gently presses. A toothpick inserted into the center of a muffin should come out clean. The muffins will have a deep, golden-brown coloring.
  • Cool Muffins for 15 minutes before dipping in icing.


  • Add lemon juice, zest, and powdered sugar to a medium bowl and whisk to combine. The icing will be thick. If it is too runny, add 1 tablespoon of powdered sugar and repeat until thickened.
  • Dip cooled muffin tops in icing and swirl tops to remove excess. Allow muffin icing to set before enjoying.


Nutritional values may vary and are meant to be a guide. Please see our full disclaimers here. 


Serving: 1muffin | Calories: 550cal | Carbohydrates: 92g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 176mg | Potassium: 101mg | Fiber: 1g | Sugar: 64g | Vitamin A: 558IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg