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 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1/2 cup Limoncello liqueur; 1/2 cup lemon juice; Zest of 2 lemons; 1 cup powdered sugar; 2 tablespoons lemon juice; Zest of 1 lemon

Highlighted under: Simple Baking Collection

I absolutely love making Limoncello Lemon Muffins because they bring a bright, zesty flavor that’s perfect for any occasion! The combination of fresh lemon juice and Limoncello liqueur creates a delightful burst of citrus in every bite. I enjoy watching my friends and family light up when they experience the unique flavor, and it's truly rewarding to share something I've created. With just a hint of sweetness and a fluffy texture, these muffins are fantastic for breakfasts, snacks, or even a sunny afternoon tea!

Created by

Serena Whitaker

Last updated on 2026-01-24T14:25:34.913Z

Baking these Limoncello Lemon Muffins is always a joyful experience for me. I usually start by zesting fresh lemons, which fills my kitchen with an invigorating fragrance that sparks my creativity. The Limoncello adds a wonderful depth, making these muffins not just sweet, but aromatic and refreshing as well.

During my baking trials, I discovered that using both the zest and juice of lemons balances the flavors perfectly. I also like to sprinkle a bit of sugar on top right before baking for a lovely, crunchy finish. It’s these little details that make all the difference, and I can guarantee everyone will be asking for the recipe!

Why You'll Love These Muffins
Bright, zesty flavor with a hint of Limoncello
Soft and fluffy texture that's truly comforting
Perfect for brunch, dessert, or a sweet snack

Getting the Right Texture

Achieving the perfect texture in your Limoncello Lemon Muffins is essential for a delightful experience. The key lies in not overmixing your batter after adding the dry ingredients. Aim for just combined; a few lumps are perfectly acceptable. Overmixing can lead to dense muffins instead of the desired fluffy and airy texture. When you spoon the batter into the muffin tin, it should hold its shape slightly, creating that lovely dome as it bakes.

Using room temperature ingredients, especially the butter and eggs, can make a significant difference in the final outcome. Softened butter incorporates into the sugar more easily, creating a light, creamy base that lends its fluffiness to the muffins. If you're in a hurry, you can microwave the butter for just 10-15 seconds to soften it, but avoid melting it completely, as that can affect the texture.

The Importance of Fresh Ingredients

For these Limoncello Lemon Muffins, using fresh lemon juice and zest is crucial. Freshly squeezed lemon juice delivers a vibrant acidity and bright flavor that bottled lemon juice simply cannot replicate. The zest, packed with essential oils, adds aromatic depth and enhances the overall citrus experience. If fresh lemons are unavailable, consider purchasing a high-quality bottled lemon juice that emphasizes natural flavors over artificial ones.

When selecting your Limoncello, opt for a well-made brand that balances sweetness and citrus. This liqueur not only contributes to the flavor but also the moistness of the muffins. If you want to make a non-alcoholic version, substitute the Limoncello with additional lemon juice mixed with a bit of soda water for effervescence, ensuring you maintain that delightful lemony punch.

Ingredients

For the Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1/2 cup Limoncello liqueur
1/2 cup lemon juice
Zest of 2 lemons

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.

Cream Butter and Sugar

In another mixing bowl, beat the softened butter with the sugar until creamy and light.

Add Eggs and Liquids

Add the eggs one at a time, mixing well after each addition. Stir in the Limoncello, lemon juice, and lemon zest.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Bake the Muffins

Spoon the batter into the prepared muffin tin and bake for 18–20 minutes or until a toothpick comes out clean.

Prepare the Glaze

While the muffins cool, mix powdered sugar, lemon juice, and lemon zest together in a bowl until smooth.

Glaze and Serve

Once the muffins have cooled slightly, drizzle the glaze over the top and serve!

Pro Tips

For a more pronounced lemon flavor, consider adding a tablespoon of lemon zest to the glaze as well. If you prefer a non-alcoholic version, substitute Limoncello with a lemon soda or lemon zest and juice.

Storage and Enjoying Later

These Limoncello Lemon Muffins can be stored at room temperature for up to two days in an airtight container. If you want to keep them longer, consider freezing them. Allow the muffins to cool completely before wrapping each muffin individually in plastic wrap, followed by aluminum foil to prevent freezer burn. They can be frozen for up to three months, and to enjoy, simply thaw at room temperature or reheat in the oven at 350°F (175°C) for about 10 minutes until warmed through.

Serving these muffins warm, especially when freshly baked, enhances their flavor. A light drizzle of glaze brings that burst of sweetness, but I sometimes like to add a dollop of homemade lemon curd on top for an extra citrus hit. They make for an elegant touch at brunch or can simply brighten a regular breakfast with family.

Variations to Try

Feel free to get creative with these muffins! For a twist, consider adding poppy seeds for a pleasant crunch and added texture. You can incorporate about 2 tablespoons into the batter without impacting the overall flavor. If you prefer to switch up the liqueur, orange liqueur can be used in place of Limoncello for a different citrus profile, creating Orange Muffins that are equally delightful.

If you're looking to reduce sugar, you might experiment with a sugar substitute, but keep in mind that this could alter the moisture levels slightly. Another option is to mix in fresh blueberries or raspberries to complement the lemon. Add about 1 cup gently into the batter toward the end of mixing for a fruity burst in every bite!

Questions About Recipes

→ Can I make these muffins ahead of time?

Absolutely! You can prepare the batter the night before and bake them fresh in the morning.

→ How should I store leftover muffins?

Store them in an airtight container at room temperature for up to three days.

→ Can I freeze these muffins?

Yes, these muffins freeze well. Just make sure to wrap them tightly and store them in a freezer-safe bag.

→ What can I substitute for Limoncello?

You can use lemon juice mixed with a little extra sugar or a lemon-flavored soda if you prefer a non-alcoholic option.