Limoncello Lemon Muffins

Name: Limoncello Lemon Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1/2 cup limoncello; 3 large eggs; 1 cup buttermilk; Zest of 2 lemons; Juice of 2 lemons; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Classic Baking Recipes

I absolutely love creating delightful treats that brighten my day, and these Limoncello Lemon Muffins never fail to impress. The zesty lemon flavor combined with the sweet touch of limoncello adds a unique flair that makes my morning coffee more enjoyable. Whenever I bake these muffins, the whole house fills with an invigorating citrus aroma, leaving me with that warm, cozy feeling. They're perfect for breakfast or a midday snack, and I just can’t resist whipping up a batch whenever I get the chance.

Created by

Harriet Bloom

Last updated on 2026-01-24T10:09:34.121Z

When I first made these Limoncello Lemon Muffins, I wasn't sure how the limoncello would enhance the flavor, but it turned out to be a game-changer! The alcohol cooks off during baking, leaving just the fragrant essence of lemon. I always recommend using fresh lemons for the zest and juice, as they truly make a difference in the final taste. The combination of moistness and a hint of sweetness creates a memorable bite that keeps everyone coming back for more.

I've experimented with different toppings, and my favorite is a light glaze of powdered sugar mixed with lemon juice. It adds a delightful sweetness and balance to the tartness of the muffins. These muffins are perfect for any gathering; friends and family are always impressed with the burst of citrus flavor that comes with each delicious bite!

Why You'll Love These Muffins
Zesty lemon flavor paired with a hint of limoncello
Soft, moist texture that melts in your mouth
Perfect for breakfast or pairing with tea
An easy recipe that's foolproof for any baker

The Role of Ingredients

The combination of limoncello and fresh lemon juice is what truly elevates these muffins. Limoncello, with its sweet and tangy profile, balances the tartness of the lemons, offering a more complex flavor. Using fresh lemons is crucial; their zest provides bright, aromatic oils that you simply can't replicate with bottled lemon juice. I recommend choosing plump, juicy lemons for the most zesty experience.

Be cautious with the temperature of your ingredients. For the best results, your butter should be just melted—overheating might create an oily texture. Similarly, make sure your buttermilk is at room temperature so that it incorporates smoothly, helping to create that delightful moist texture. Substituting buttermilk with a mixture of milk and vinegar also works well, so don't hesitate to adjust based on what you have.

Perfecting Your Technique

When combining the wet and dry ingredients, it's essential not to overmix the batter. Overmixing can lead to tough, dense muffins, which is the opposite of what we want. Stir until just combined—some lumps are perfectly fine! You'll know it's right when the batter appears velvety and slightly thick. A gentle folding technique will help maintain the air you’ve incorporated, resulting in a light, airy muffin.

As you fill the muffin cups, aim for consistency to ensure even baking. Filling each cup about two-thirds full allows space for rising, preventing messy overflow in the oven. If you're uncertain about doneness, check earlier than the maximum baking time. A toothpick should come out clean but moist, not sticky. Remember, muffins continue to cook slightly after pulled from the oven due to residual heat.

Ingredients

Gather these fresh ingredients before you begin:

For the Muffins

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup limoncello
3 large eggs
1 cup buttermilk
Zest of 2 lemons
Juice of 2 lemons

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons lemon juice

Make sure to mix the ingredients in the right order for the best texture.

Instructions

Follow these steps for perfectly baked muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper cups or greasing it.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

Combine Wet Ingredients

In another bowl, mix the melted butter, limoncello, eggs, buttermilk, lemon zest, and lemon juice.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Fill Muffin Tin

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Glaze

Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. If desired, mix powdered sugar and lemon juice for glaze and drizzle over cooled muffins.

Enjoy these delightful muffins fresh from the oven!

Pro Tips

If you want to enhance the lemon flavor even further, consider incorporating some lemon extract into the wet mixture. It adds an extra layer of citrus goodness!

Storage Tips

To keep your Limoncello Lemon Muffins fresh, store them in an airtight container. If you’re planning to enjoy them throughout the week, they can be kept at room temperature for up to three days. For longer storage, consider freezing them: wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer and are best enjoyed at room temperature or gently warmed in the microwave.

When reheating frozen muffins, allow them to thaw overnight in the refrigerator, and then pop them in a preheated oven at 350°F (175°C) for about 10 minutes. This method helps to retain their moist texture while ensuring they're warmed through nicely. You can also microwave them directly from frozen, heating in 20-second increments until warmed.

Serving Suggestions

These muffins shine on their own, but you can elevate them further by pairing with a dollop of whipped cream or a light lemon curd. A sprinkling of powdered sugar on top not only adds a touch of sweetness but also makes for a delightful presentation. They’re also a fantastic accompaniment to tea, bringing a refreshing citrus note that balances well with herbal or green teas.

For a unique twist, consider adding poppy seeds to your batter for added texture and visual appeal. It's a blend that works especially well with the lemon flavor. You might also experiment with a splash of vanilla extract for a custom variation, enhancing the muffins' aromatic profile while maintaining the beloved lemony essence.

Questions About Recipes

→ Can I use a different type of liquor instead of limoncello?

Yes, you can use any citrus-flavored liquor if you prefer, but limoncello complements the lemon nicely.

→ How do I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze the muffins?

Absolutely! You can freeze these muffins for up to 3 months. Just ensure they are well-wrapped.

→ What can I substitute for buttermilk?

You can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for a few minutes.