Lemon Loaf Muffins – Recipe for the best soft, tangy, and moist lemon muffins with lemon glaze.
These lemon muffins are inspired by the classic lemon loaf cake. Muffins are so delicious and very easy to bake. These muffins are made with a rich batter that includes marzipan, lemon, and crème fraîche. Once baked in muffin cases, the muffins are topped with lemon glaze and finely grated lemon zest. I color the glaze with yellow food coloring, but this is completely optional.
With my lemon loaf muffin recipe, you’ll get moist muffins that keep well for several days. They’re perfect if you need to bring cake to work—you can bake them in the evening, and they’ll still be delicious the next day. These muffins can also be made gluten-free by using 70 g almond flour and 30 g potato starch instead of all-purpose flour. Also try my recipe for lemon cake with blue poppy seeds and frosting. Enjoy!
Lemon loaf muffins
Ingredients
Lemon loaf muffinsInstructions
Lemon Loaf Muffins
Preheat the oven to 185°C (fan-assisted / convection).
Whisk the butter, sugar, marzipan, lemon zest, and vanilla sugar together. Add the eggs one at a time, beating well between each addition. In a separate bowl, mix the all-purpose flour, baking powder, and salt, then beat it into the batter alternately with the lemon juice and sour cream. Mix until you have a smooth and even batter.
Line a metal muffin tin with 12 paper liners. Divide the batter evenly between the liners and bake the muffins for about 15 minutes. Let them cool completely.
Lemon Glaze
Stir together powdered sugar and lemon juice until you reach the desired consistency. Add yellow food coloring if desired.
Decorate the cooled muffins with the glaze and finish with finely grated lemon zest. Enjoy!
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