We’re baking muffins today — bright, citrusy lemon muffins that are perfect for breakfast or a holiday brunch.
If you’re wondering why lemon instead of classic chocolate chip or blueberry, this recipe proves lemon’s a winner when balanced with plenty of sugar and a creamy glaze. The flavor is bright, sweet and unmistakably lemony.
These Lemon Cream Flax Muffins are tender yet slightly chewy, with a pleasant nuttiness from ground flaxseed. The texture is dense but fluffy, and the creamy lemon glaze melts on the tongue. They make a lovely addition to holiday mornings or anytime you crave a citrusy baked good.
These are essentially cupcakes without the frosting — rich and comforting, but breakfast-friendly. Serve them warm for the best experience; the glaze soaks slightly into the top and delivers a luscious lemon burst.
Below is the full recipe. It yields 12 muffins and uses simple pantry ingredients plus fresh lemon zest for maximum brightness.
Lemon Cream Flax Muffins
Makes 12 muffins
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/3 cup ground flaxseed
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract, emulsion or essential oil (optional)
- 6 tablespoons butter, melted and cooled
- 1 cup cream
- 1/4 cup milk
- Zest of 3 lemons
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, ground flaxseed, baking soda and salt. Set aside.
In a large bowl, whisk the granulated sugar and egg until smooth. Stir in the lemon zest, vanilla and lemon extract if using. Add the cream, milk and cooled melted butter, mixing until combined.
Gently fold the dry ingredients into the wet mixture with a spoon until just combined; be careful not to overmix. The batter will be thick, almost dough-like. Using an ice cream scoop or a 1/3-cup measure, portion the batter into the prepared muffin liners.
Bake for 14–17 minutes, or until the muffins are set and no longer jiggly in the center. While the muffins bake, prepare the glaze. As soon as the muffins come out of the oven, drizzle the glaze over the warm tops. These are best served warm.
Lemon Cream Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1/2 teaspoon lemon extract, emulsion or essential oil (optional)
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons cream (adjust for consistency)
Combine the powdered sugar, lemon zest, lemon extract (if using) and vanilla. Add 2 tablespoons cream and whisk until smooth. If the glaze is too thick, add a little more cream; if it’s too thin, add more powdered sugar until you reach a runny, drizzleable consistency.
These muffins are a crowd-pleaser — bright, sweet and comforting. Serve them at your next holiday breakfast or enjoy them any morning you want a little citrus happiness.
Your family and guests are sure to love these lemon cream flax muffins.