Brown Butter Lemon Muffins – Rich, moist and fluffy, this is the only lemon muffins recipe you need for a perfect grab-n-go breakfast. The nutty butter flavor makes all the difference and the lemon glaze over the top makes these muffin perfectly sweet and delicious. Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Brown Butter Lemon Muffins
- 2/3 cup (150g) unsalted butter, diced
- 3 eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 2 tablespoons honey
- 1 cup (120g) all-purpose flour, unsifted
- 4 tablespoons (20g) shredded coconut
- 1/2 cup (40g) ground almond
- Zest and juice of one lemon
- 2 teaspoons (8g) baking powder
- 1 tablespoon brown sugar, for sprinkling
For the lemon icing:
- 1/4 cup coconut butter, melted
- 1/4 cup almond milk or coconut milk, unsweetened
- 1 tablespoon granulated sweetener of your choice
- 3-4 teaspoons lemon juice
- Lemon zest, finely grated
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Heat a small saucepan over medium heat, and add the sliced butter, making sure to whisk frequently with a wooden spoon to prevent the butter from burning. The melted butter should start to foam up a little bit and then separate. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.
2. Once the butter has colored and has a nutty aroma, remove from heat and place on a cool surface, like a bowl full of cold water, to help stop the butter from cooking further. Filter through a fine mesh strainer or just skim the surface with a spoon to remove the lactose. Allow cooling on the side.
3. Combine flour, baking powder, shredded coconut, and ground almond in a medium bowl, whisking together. Set aside.
4. Beat together the eggs, sugar, lemon zest and juice, and honey using an electric mixer or by hand. This should take about 5 minutes; the mixture should increase in volume and become pale in color.
5. Sift the flour and baking powder over the egg, sugar, and honey mixture. Fold gently with a rubber spatula until just combined. Finish by folding in the brown butter and mix until smooth. Cover the batter and refrigerate for about 1-2 hours or until completely chilled (this step is optional, but we generally get better results).
6. Fill muffin pan cavities up to 2/3, sprinkle with brown sugar, and bake the muffins for 18-20 minutes. A toothpick should come out clean when done.
7. In the meantime, in a small mixing bowl, add your melted coconut butter and whisk with almond or coconut milk, sweetener, lemon juice, and lemon zest until you obtain a silky texture.
8. When done, remove the muffins from the oven, allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool down completely. Once cooled, drizzle the iced lemon glaze over and sprinkle with more lemon zest if you like. Enjoy!
Easy Lemon Muffins
Rich, moist and fluffy - The only recipe you need for a perfect grab-n-go breakfast.
- 2/3 cup (150g) unsalted butter, diced
- 3 eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 2 tablespoons honey
- 1 cup (120g) all-purpose flour, unsifted
- 4 tablespoons (20g) shredded coconut
- 1/2 cup (40g) ground almond
- Zest and juice of one lemon
- 2 teaspoons (8g) baking powder
- 1 tablespoon brown sugar, for sprinkling
For the lemon icing:
- 1/4 cup coconut butter, melted
- 1/4 cup almond milk or coconut milk, unsweetened
- 1 tablespoon granulated sweetener of your choice
- 3-4 teaspoons lemon juice
- Lemon zest, finely grated
Instructions
- Heat a small saucepan over medium heat, and add the sliced butter, making sure to whisk frequently with a wooden spoon to prevent the butter from burning. The melted butter should start to foam up a little bit and then separate. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.
- Once the butter has colored and has a nutty aroma, remove from heat and place on a cool surface, like a bowl full of cold water, to help stop the butter from cooking further. Filter through a fine mesh strainer or just skim the surface with a spoon to remove the lactose. Allow cooling on the side.
- Combine flour, baking powder, shredded coconut, and ground almond in a medium bowl, whisking together. Set aside.
- Beat together the eggs, sugar, lemon zest and juice, and honey using an electric mixer or by hand. This should take about 5 minutes; the mixture should increase in volume and become pale in color.
- Sift the flour and baking powder over the egg, sugar, and honey mixture. Fold gently with a rubber spatula until just combined. Finish by folding in the brown butter and mix until smooth. Cover the batter and refrigerate for about 1-2 hours or until completely chilled (this step is optional, but we generally get better results).
- Fill muffin pan cavities up to 2/3, sprinkle with brown sugar, and bake the muffins for 18-20 minutes. A toothpick should come out clean when done.
- In the meantime, in a small mixing bowl, add your melted coconut butter and whisk with almond or coconut milk, sweetener, lemon juice, and lemon zest until you obtain a silky texture.
- When done, remove the muffins from the oven, allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool down completely. Once cooled, drizzle the iced lemon glaze over and sprinkle with more lemon zest if you like. Enjoy!
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