Limoncello Lemon Muffins

Name: Limoncello Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 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; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon Limoncello

Highlighted under: Modern Baking Ideas

I absolutely love these Limoncello Lemon Muffins for their bright and zesty flavor! Each bite is a delightful burst of lemon that’s perfectly complemented by the warm notes of Limoncello. I often whip up a batch for brunch gatherings or simply as an afternoon treat with tea. The aroma that fills the kitchen while they bake is simply irresistible, and I can’t help but sneak a taste before they cool down. These muffins are really easy to make and are a guaranteed crowd-pleaser.

Created by

Dorothy Finch

Last updated on 2026-01-24T12:13:34.862Z

When I first tried out this recipe, I was amazed by how well the flavors of fresh lemon and Limoncello complemented each other. The muffins turned out light and fluffy, with a tantalizing lemon glaze that added an extra touch of sweetness. I discovered that letting the batter sit for a few minutes before popping them in the oven makes a huge difference in texture!

One of the best tips I can share is to use fresh lemon juice and zest instead of bottled. The natural oils in the lemon zest really enhance the flavor and aroma, giving these muffins that homemade touch that will have everyone asking for the recipe. They’re always a hit, and I can’t recommend them enough!

Why You'll Love These Muffins
Zesty lemon flavor paired with a touch of sweetness from Limoncello
Soft and fluffy texture that melts in your mouth
A perfect treat for any occasion, from brunch to dessert

Perfecting the Texture

Achieving the right texture in Limoncello Lemon Muffins is all about the mixing technique. When combining wet and dry ingredients, be careful not to overmix. Overmixing can develop gluten in the flour, leading to dense and chewy muffins instead of the desired fluffy texture. Stir the batter gently until just combined, ensuring there are still a few lumps; this will yield a light and airy muffin.

Another key to achieving softness is the temperature of your ingredients. Using room temperature eggs and melted butter helps create an emulsified batter that retains moisture during baking. This results in muffins that are tender and less likely to dry out.

Limoncello's Unique Role

Limoncello plays a crucial role in adding depth of flavor to these muffins. The bright citrus notes enhance the lemon flavor while introducing subtle sweetness and complexity. If you're unable to find Limoncello, you can use another citrus liqueur, or for a non-alcoholic option, try a lemon-flavored syrup. However, be aware that substitutions may alter the overall flavor profile slightly.

In addition, Limoncello contributes to the moisture content of the muffins, which is essential for achieving that melt-in-your-mouth experience. Using high-quality Limoncello will result in a pronounced flavor that beautifully complements the fresh lemon juice and zest.

Ingredients

Gather these ingredients to make the best Limoncello Lemon Muffins!

Muffin 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
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon Limoncello

Make sure to have these ready before starting the baking process!

Instructions

Follow these steps to bake your delightful muffins.

Preheat Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

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

Combine Wet Ingredients

In a separate bowl, mix the melted butter, Limoncello, eggs, lemon juice, lemon zest, and vanilla extract until smooth.

Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.

Fill Muffin Tin

Scoop the batter into the prepared muffin cups, filling each about 3/4 full.

Bake

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

Prepare Lemon Glaze

While the muffins are baking, whisk together the powdered sugar, lemon juice, and Limoncello in a small bowl until smooth.

Glaze Muffins

Once the muffins are done baking, remove them from the oven and let them cool for a few minutes. Drizzle the lemon glaze over the warm muffins.

Enjoy your wonderful Limoncello Lemon Muffins!

Pro Tips

For an even more intense lemon flavor, try adding extra lemon zest to the batter or the glaze.

Make-Ahead Tips

These muffins can be made ahead of time and stored for later enjoyment. Once cooled, store them in an airtight container at room temperature for up to two days, or refrigerate them for longer freshness. You can also freeze them for up to three months. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer bag. When ready to enjoy, simply let them thaw at room temperature or warm them in the microwave for a few seconds.

If you decide to make the lemon glaze ahead of time, keep it stored in the refrigerator in a sealed container. When you’re ready to glaze the muffins, simply whisk it again to achieve a smooth consistency before drizzling.

Serving Suggestions

These Limoncello Lemon Muffins pair beautifully with a variety of accompaniments. For a classic brunch setting, serve them alongside a light fruit salad or a dollop of whipped cream cheese spread. A nice cup of herbal tea or a refreshing glass of lemonade accentuates the zesty flavors, creating a delightful afternoon treat.

For a playful twist, consider incorporating poppy seeds or blueberries into the batter before baking. This not only adds visual interest but also introduces new flavors and textures that harmonize well with the citrus notes.

Questions About Recipes

→ Can I make these muffins without Limoncello?

Yes, you can substitute the Limoncello with additional lemon juice or a lemon-flavored syrup.

→ How should I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture may be denser. Consider adding a bit extra baking powder for rise.

→ What can I replace the butter with for a dairy-free version?

You can replace the butter with coconut oil or a dairy-free margarine.