Comments on: Lemon Muffins

By: Bonnie

Bonnie — Sun, 19 Jul 2026 22:02:35 +0000

Mine came out a little heavy, but in a good way. Dense but still airy. Very buttery and rich, more like a scone, but that’s okay too, because I LOVE scones! I think the 3/4 cup of sour cream is the culprit. I will try less next time to get lighter muffins. Still delicious though 🙂

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 16:46:59 +0000

In reply to Caitlin Hebert. Hi Caitlin! The bake time will vary, but they should work. Let me know how they turn out. :)

By: Caitlin Hebert

Caitlin Hebert — Mon, 29 Jun 2026 16:31:15 +0000

What if I want to use a 6-muffin pan for jumbo muffins?

By: Sam Merritt

Sam Merritt — Sun, 14 Jun 2026 02:17:36 +0000

In reply to Denise. I hope you love these Denise! :)

By: Denise

Denise — Fri, 12 Jun 2026 21:17:20 +0000

In reply to JSR. So many wonderful reviews. perhaps you did something incorrectly. after reading all of these reviews, including yours I plan to make these muffins tonight. I think I may omit some of that cornstarch though. That can drive things out.

By: Mrs. B

Mrs. B — Fri, 05 Jun 2026 16:52:13 +0000

These are perfect! Moist, tender crumb, lots of lemon flavor, and very simple to make. Perfect for my high school culinary arts class.

By: Sam Merritt

Sam Merritt — Thu, 28 May 2026 01:34:58 +0000

In reply to Deborah. Hi Deborah! You can use about 1.5 cups of cranberries. You don't need to cut them up, just mix them in the batter briefly at the end. Your bake time should stay the same. :)

By: Deborah

Deborah — Mon, 25 May 2026 21:59:33 +0000

Hello! I am searching for a lemon cranberry muffin recipe as a request from my mom. Can I simply add cranberries to this recipe? I have never baked with cranberries. If I can what do I do? How much? Do I cut them? Does it change the baking time? I don’t know what I’m talking about! Thank you!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 18 May 2026 20:09:54 +0000

In reply to Val Luscott. We hope you love the muffins, Val!

By: Val Luscott

Val Luscott — Mon, 18 May 2026 19:14:58 +0000

Many thanks for this recipe .I will bake it tomorrow. I appreciate the way I have been able to print it off for my records.
FRom Southern Ontario.
Merci Beaucoup!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 13 May 2026 20:04:26 +0000

In reply to Crystal Zoblisien. What a fun idea, Crystal! Thanks for letting us know how it went for you

By: Crystal Zoblisien

Crystal Zoblisien — Wed, 13 May 2026 19:54:44 +0000

I bought two silicone mini muffin pans and wanted to test them out and this is the recipe I chose to use. The batter came out perfect it was nice and thick. Then I had a brainstorm idea. I separated the batter into three bowls. I ground up some freeze fried strawberries and put it in one of the bowls. I also added some chopped up blueberries into the other bowl.. I doubled the batch and wound up making over 80 muffins. They baked perfectly. They’re bright and fruity the lemon comes through beautifully. I really wish I could show a picture because they came out looking beautiful too..

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 08 May 2026 18:18:29 +0000

In reply to JB. Thanks for using our recipe! We're so happy it was such a hit with your students

By: JB

JB — Fri, 08 May 2026 16:39:36 +0000

These were very good! Moist, tender crumb and lovely lemon flavor. My high school culinary students loved them and asked for a copy of the recipe.

By: Sylvia

Sylvia — Sat, 25 Apr 2026 19:31:46 +0000

My son convinced me to make these and I wasn’t expecting much—but wow, I was completely wrong! These are honestly some of the best muffins I’ve ever baked. Perfect balance of sweet and lemony, and so soft. This is going straight to my favourites. Thank you for such a fantastic recipe!

By: Marialice Bunnell

Marialice Bunnell — Sat, 25 Apr 2026 00:07:25 +0000

Love this recipe! I added coconut to the batter and also to the glaze on top. Love your blueberry cream cheese muffins too!

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 03:03:34 +0000

In reply to JSR. I'm so sorry to hear this happened! How did your batter look in comparison to mine in the video? Is it possible they were over-baked? That will cause the muffins to be dense and dry. :(

By: Sam Merritt

Sam Merritt — Mon, 13 Apr 2026 01:56:19 +0000

In reply to Rittika. Unfortunately I have not tried using lemon curd in these muffins so I can't say for sure how it would turn out.

By: JSR

JSR — Sun, 12 Apr 2026 16:38:06 +0000

I followed this recipe to a tee, took pains to not overbeat the batter. The muffins came out dense and dry. First of all, the batter was thick and fluffy, almost like mashed potatoes? So odd. The two temperature baking made the top of muffins brown (almost burnt) and crispy – which is not something I want in a muffin. I’ve made dozens of different muffin recipes but I won’t be making this again.

By: Rittika

Rittika — Sat, 11 Apr 2026 19:06:27 +0000

Hey, this might be a silly question. I have a bunch of leftover lemon curd. Is there a way I can use them to make lemon muffins? Thank you

By: Sam Merritt

Sam Merritt — Mon, 30 Mar 2026 16:56:01 +0000

In reply to Sandy B.. Hi Sandy! You can certainly bake these as mini muffins. :)

By: Sandy B.

Sandy B. — Sun, 29 Mar 2026 17:14:15 +0000

In reply to John Gantzer. can these be made into mini muffins?

By: Sage

Sage — Wed, 04 Mar 2026 13:11:36 +0000

In reply to John Gantzer.

these are delicious! I did find that baking them at 375 for about 18-20 minutes worked better for me. when I tried the original 425- 350 method, the tops and exterior of my muffins got a bit too overdone. I guess everyone’s oven is different, I love the flavor tho:)

By: Sam Merritt

Sam Merritt — Wed, 14 Jan 2026 02:16:36 +0000

In reply to John Gantzer. Hi John! Oil will work here. :)

By: John Gantzer

John Gantzer — Tue, 13 Jan 2026 20:33:26 +0000

Would replacing the melted butter with oil work?