Lemon Mini Muffins
on Aug 18, 2026
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These lemon mini muffins are soft, fluffy, and bursting with fresh lemon flavor in every bite. Naturally sweetened with maple syrup and topped with a simple lemon glaze, they have the perfect balance of sweet and tangy flavors. They’re perfect for breakfast, snack, or packing into a lunchbox!
If you’re a fan of the Starbucks lemon loaf, you’ll love these easy lemon mini muffins! Fresh lemon juice and lemon zest give them that bright lemon flavor, while Greek yogurt helps keep them soft and moist. The muffin batter is sweetened with just maple syrup, and the simple powdered sugar glaze adds the perfect touch of sweetness on top. Everything comes together in one bowl so they’re quick to make with minimal cleanup!
If you love easy muffin recipes, make sure to also try out these banana carrot muffins, blueberry muffin tops, and mini walnut banana muffins for some more easy breakfast and snack options to serve throughout the week!
Table of Contents
What You’ll Need
Here is what you’ll need to make these lemon mini muffins:
- Lemon: Fresh lemon juice and lemon zest give these muffins their bright lemon flavor.
- Maple Syrup: Naturally sweetens the muffin batter without refined sugar.
- Egg: Helps bind everything together and provides structure.
- Greek Yogurt: Adds moisture and helps keep the muffins soft and tender. I like using plain whole milk Greek yogurt for the best texture.
- Oil: Adds moisture to the muffins. Use a neutral, mild-tasting oil so that it doesn’t overpower the lemon flavor.
- Vanilla Extract: Adds warmth and complements the fresh lemon flavor.
- All-Purpose Flour: Gives the muffins their soft and fluffy texture.
- Baking Powder/Baking Soda: Helps the muffins rise while baking.
- Salt: Enhances the overall flavor of the muffins.
- Powdered Sugar: Combined with fresh lemon juice to make the simple lemon glaze that goes on top of the cooled muffins.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Maple Syrup: Honey may be used as a substitute for children over 1 year old. Keep in mind that honey has a slightly different flavor and sweetness level than maple syrup.
- Greek Yogurt: Plain regular yogurt or sour cream may be used in place of the Greek yogurt. Since regular yogurt is thinner, the batter may be slightly looser.
- All-Purpose Flour: A gluten-free 1:1 flour blend can be swapped in this recipe.
- Oil: Any neutral-flavored oil, such as avocado oil, extra light-tasting olive oil, or melted coconut oil, can be substituted.
- Glaze: The lemon glaze is optional. The muffins can be served without it for a less sweet option, but the glaze adds extra lemon flavor and gives them more of that classic lemon loaf taste.
Step-by-Step Instructions
STEP 1: Preheat the oven to 350°F (175°C). Place a 24-cup mini silicone muffin pan on a baking sheet or lightly grease a 24-cup mini metal muffin pan.
STEP 2: In a medium bowl, whisk together the maple syrup, egg, oil, Greek yogurt, lemon juice, vanilla extract, and lemon zest until smooth and combined (Images 1 & 2).
STEP 3: To the same bowl, add the flour, baking powder, baking soda, and salt (Image 3). Stir until just combined (Image 4). Be careful not to overmix.
STEP 4: Divide the batter evenly between the 24 mini muffin cups, filling each cup about ¾ full. I usually scoop 1 tablespoon of batter into each mini muffin cup (Image 5).
STEP 5: Bake for 13 to 15 minutes, or until the tops are set and a toothpick inserted into the center comes out clean(Image 6). Let the lemon mini muffins cool in the pan for about 5 minutes before transferring them to a wire rack or plate to cool completely.
STEP 6: Once the muffins are completely cool, whisk together the powdered sugar and lemon juice until smooth (Image 7). If the glaze is too thick, add a tiny bit more lemon juice until it reaches your desired consistency. Dip the tops of the muffins into the glaze and let the glaze set before serving (Image 8).
Storage Instructions
Once the glaze has fully set, store the lemon mini muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, I recommend freezing the muffins before adding the glaze. Transfer the cooled, unglazed muffins to a freezer-safe bag or container and freeze for up to 3 months. Let them thaw at room temperature and add the lemon glaze once thawed.
Tips For Success
- Don’t skip the lemon zest! Lemon juice adds tartness, but most of that bright, fresh lemon flavor comes from the oils in the zest. Make sure to zest only the yellow part of the lemon and avoid the bitter white pith underneath.
- Zest before juicing. It’s much easier to zest a whole lemon than one that’s already been cut and squeezed!
- Let the muffins cool before removing them from the pan. They’re very soft when they first come out of the oven.
- Make sure the muffins are completely cool before adding the glaze. If they’re still warm, the glaze will melt and soak into the muffins instead of setting on top. For a thicker, white glaze similar to the glaze on a lemon loaf, start with less lemon juice and add more just ½ teaspoon at a time until it reaches a thick but dip-able consistency.
Recipe FAQs
Yes! These lemon mini muffins can be served with or without the glaze. The muffin batter is naturally sweetened with maple syrup, so they’ll still have a lightly sweet lemon flavor on their own. The glaze makes them sweeter and gives them more of that classic lemon loaf flavor.
Fresh lemon juice is best for this recipe because it has a brighter flavor and you’ll need fresh lemons for the zest anyway. Bottled lemon juice can work in a pinch, but the flavor won’t be quite the same.
Yes! Divide the batter between about 6 standard muffin cups and increase the baking time. Start checking them around 20 minutes and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Other Muffin Recipes You’ll Love
Raspberry Banana Muffins
Mini Funfetti Muffins
Beet Chocolate Muffins
Sweet Potato Corn Muffins
If you tried these Lemon Mini Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Lemon Mini Muffins
Equipment
Ingredients
For The Muffins
- ⅓ cup pure maple syrup
- 1 large egg
- ¼ cup full-fat whole milk Greek yogurt
- 3 tbsp mild-tasting oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest, from about 1 large lemon
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
For The Glaze (Optional)
- ½ cup powdered sugar
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Place a 24-cup mini silicone muffin pan on a baking sheet or lightly grease a 24-cup mini metal muffin pan.
- In a medium bowl, whisk together the maple syrup, egg, oil, Greek yogurt, lemon juice, vanilla extract, and lemon zest until smooth and combined.
- To the same bowl, add the flour, baking powder, baking soda, and salt. Stir until just combined. Be careful not to overmix.
- Divide the batter evenly between the 24 mini muffin cups, filling each cup about ¾ full. I usually scoop 1 tablespoon of batter into each mini muffin cup.
- Bake for 13 to 15 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Let the lemon mini muffins cool in the pan for about 5 minutes before transferring them to a wire rack or plate to cool completely.
- Once the muffins are completely cool, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a tiny bit more lemon juice until it reaches your desired consistency. Dip the tops of the muffins into the glaze and let the glaze set before serving.
Notes
- Don’t skip the lemon zest! Lemon juice adds tartness, but most of that bright, fresh lemon flavor comes from the oils in the zest. Make sure to zest only the yellow part of the lemon and avoid the bitter white pith underneath.
- Zest before juicing. It’s much easier to zest a whole lemon than one that’s already been cut and squeezed!
- Let the muffins cool before removing them from the pan. They’re very soft when they first come out of the oven.
- Make sure the muffins are completely cool before adding the glaze. If they’re still warm, the glaze will melt and soak into the muffins instead of setting on top. For a thicker, white glaze similar to the glaze on a lemon loaf, start with less lemon juice and add more just ½ teaspoon at a time until it reaches a thick but dip-able consistency.
