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!
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
by eatwell101
Yield: 10
Prep Time: 20 min
Cook Time: 15 min
Rich, moist and fluffy - The only recipe you need for a perfect grab-n-go breakfast.
Ingredients
- 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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