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!
Servings: 6 Muffins
- 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
- 1½ 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