Lemon Mini Muffins
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!
Servings: 24 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.
Nutrition
Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 58mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.3mg
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