Lemon muffins

Lemon muffins

25 min
Celebrate the freshness of spring and a hint of Easter with these delicious lemon muffins. Simple yet irresistible, the zest of lemons wonderfully enhances the sweet treats, making for an irresistible dessert idea or a quick bake for when you need something sweet and tangy.


Step 1
  • Preheat the oven to 225°C (conventional oven).
Step 2
  • In a mixing bowl, whisk butter and sugar until light and fluffy. Whisk in eggs one at a time, followed by milk and lemon zest.
Step 3
  • In another bowl, mix flour and baking powder and fold it into the egg mixture until just combined. Divide the batter evenly into 12 muffin cases.
Step 4
  • Bake in the middle of the oven for 10-12 minutes or until a skewer inserted into the centre of a muffin comes out clean. Allow to cool.
Step 5
  • Optionally, dust with icing sugar and sprinkle lemon zest over the cooled muffins.

When grating the lemon zest, be careful only to use the yellow part and avoid the white pith underneath. This part is bitter and can affect the flavour.


To prevent them from becoming soggy, let the muffins cool in the pan for a few minutes after baking, then transfer them to a wire rack. If you do not eat them right away, store them in an airtight container to keep them moist.

Questions about lemon muffins

If you want to know more about our delicious lemon muffin recipe, read more below.

How to store lemon muffins?
Store your cooled lemon muffins in an airtight container to maintain their flavour and texture. You can store them at room temperature for up to two days or keep them in the fridge for up to five days. If storing them in the fridge, make sure to let them sit out for about 30 minutes before serving to get the best experience.
Can you freeze lemon muffins?
Yes, you can freeze lemon muffins. Wrap each muffin individually in cling film, then place them in a freezer bag or freezer-safe container. You can also freeze them all in the same bag or container, but then they might stick together. They will keep for up to three months in the freezer. Thaw at room temperature or gently reheat to enjoy.
How do I get moist lemon muffins?
First, always use room-temperature butter (not melted), and mix the butter and sugar properly until soft, creamy, and fluffy. Then, make sure not to overmix the batter; mix just until the dry and wet ingredients are combined. Overmixing can lead to tough muffins. Also, be mindful not to overbake; a toothpick should come out with a few moist crumbs when they are done, so start checking for doneness a few minutes before the baking time is done.


Butter (Room Temperature)
200 g
240 g
Arla Cravendale Semi-skimmed milk
50 ml
Lemon zest
Wheat flour
270 g
Baking soda
1½ tsp
Icing sugar for dusting
Lemon zest, grated

Savour our simple and easy lemon muffins

Sometimes, the simplest of recipes is the most delicious. And this goes for these easy lemon muffins with their moist texture and tangy flavour from freshly grated lemon zest. Made in almost no time, they are ideal for a quick sweet treat, and their subtle though tangy flavour will be a guaranteed hit for kids and adults alike. So, get out your fresh lemons and whip up a batch of these perfect lemon muffins. If you want to explore other easy muffin recipes, we have the perfect ensemble. Try some classic flavours with our apple muffins and mini carrot muffins, or get creative with these colourful pastel Easter egg cupcakes or chocolate cupcakes with a nut cream frosting.

A sweet and tangy treat for Easter and other celebrations

The light and airy texture, bright yellow colour, and the perfect balance of sweetness and tang make these lemon muffins ideal for a festive Easter celebration. They look perfect with other Easter treats or on their own in their bright and elegant simplicity. You can, of course, enjoy them all year round, so serve them for a sweet afternoon delight, for birthdays, or on any occasion that calls for a burst of citrus joy.

Add a decorative dusting of icing sugar and lemon zest

Let your muffins shine bright with a sprinkle of lemon zest on top and a light dusting of icing sugar. This finishing touch makes the muffins even more beautiful and introduces a new layer of sweetness and citrus that complements the tangy lemon in the muffin. The extra zest highlights the lemon flavour, and for an elegant presentation, use a fine sieve to dust the icing sugar evenly and sparingly place lemon zest atop each muffin.

Experiment with the recipe

Our lemon muffins are just as easy to make as they are to experiment with. To add some extra texture to your muffins, try adding poppy seeds to the batter. They create a visually appealing, dynamic look and offer a nutty flavour that pairs perfectly with the zesty lemon. If you prefer a sweeter flavour, you can incorporate fresh or frozen blueberries into the batter. They add a natural sweetness and a pop of colour. For a decadent treat, fill your lemon muffins with lemon curd to create a surprising lemony centre that is both tart and sweet. You can also top them with a light lemony icing to complement the rich curd filling. And if you want to take the classic recipe up a notch, drizzle your muffins with a tangy lemon glaze, made from sugar and lemon juice, while they are still hot from the oven.