If you're looking for an easy lemon lime muffin recipe that doesn't require a mixer or any fancy ingredients, this is it. These Lemon Lime Muffins are bright, and citrusy. A lemon muffin base made with Greek yogurt and fresh lemon juice keeps them tender and moist, and a simple lime glaze on top adds a little zing.
One bite and my kids were already reaching for a second one before I'd even finished my coffee. These are the kind of muffins you'll want to make again.
Reader Review
"Super easy and yummy! Thank you." - Fleur
Recipe Ingredients
Ingredient Highlights
- Canola Oil - Vegetable oil works just as well.
- Fresh Lemon - Both the juice and zest go in here, and both matter. The juice adds tartness and moisture; the zest carries the essential oils that give you that punchy lemon flavor. One lemon usually yields about ¼ cup of juice.
- Greek Yogurt -This is the secret to a soft, bakery-style muffin.
- Flour - Standard all-purpose flour.
- For the Lime Glaze - Powdered Sugar, Lime Zest, and Lime Juice - One lime gives you everything you need. The zest goes in first for flavor, then add juice a little at a time until you have a glaze that's thin enough to dip but thick enough to set. If it gets too thin, add more powdered sugar. If it's too thick, a splash of milk or a little more lime juice will loosen it up.
How to Make Lemon Lime Muffins
Preheat the oven to 350° F. Either line a muffin pan with paper liners or spray well with nonstick cooking spray.
Whisk an egg in a medium size mixing bowl. Add the canola oil, Greek yogurt, lemon juice, lemon zest, sugar, and milk. Whisk again.
Combine the flour with the baking powder, baking soda, and salt. Add to the wet ingredients and stir just until combined.
The batter will be thick. That's okay.
Divide the batter into 12 muffin cups.
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Mom Tip
I used the paper liners when photographing these muffins. I actually prefer not to use them so that the lime glaze will drizzle down the sides of the muffins.
Bake the muffins until done, about 16 to 20 minutes.
Let the muffins cool on a wire rack before adding glaze.
Mix the lime zest with the powdered sugar. Add the lime juice until you get a consistency thin enough to dip the muffin tops in.
Dip the Lemon Muffin tops into the Lime Glaze.
Storage
I keep my lemon lime muffins on the counter top. They are usually gone in 2 days anyway. Do not cover them tightly, the glaze will melt easily. I leave them on the rack and cover them with an upside down plastic container to keep the cats out of them.
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Complete Recipe
Lemon Lime Muffins
Ingredients
- 1 Egg
- ¼ cup Oil
- ½ cup Sugar
- ½ cup Greek Yogurt plain or vanilla both work
- ½ cup Milk
- 1 Lemon juice and zest
- 1 ¾ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Powdered Sugar
- 1 Lime juice and zest
Instructions
For the Lemon Muffins
- Preheat the oven to 350° F.
- Spray a muffin pan with nonstick spray, or line with paper liners.
- Whisk an egg in a medium size mixing bowl. Add the canola oil, milk, Greek yogurt, sugar, lemon juice, and zest. Mix.
- Combine the flour with the baking powder, baking soda, and salt. Add to the wet ingredients and stir just until combined.
- Divide the batter between 12 muffin cups.
- Bake the muffins for 16 - 20 minutes, until a toothpick inserted in the center comes out clean. Cool slightly.
For the Lime Glaze
- Mix together powdered sugar and lime zest. Add the lime juice until you get a thin enough consistency to dip the muffins in. Use extra lime juice or a bit of milk if necessary.
- Dip the muffin tops into the lime glaze. Set on a piece of parchment paper to catch any drips.
Fleur says
Super easy and yummy! Thank you.
Jodies Kitchen says
Thank you for this great sounding recipe.I cant wait to give it a try.
Cook This Again says
Thank you Jodie! Hope you like it. 🙂