Limoncello Lemon Muffins

Name: Limoncello Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 ½ cups all-purpose flour; ½ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup buttermilk; ¼ cup limoncello; 1/3 cup unsalted butter, melted; 1 large egg; Zest of 1 lemon; Juice of 1 lemon; 1 cup powdered sugar; 2 tablespoons limoncello; 1 tablespoon lemon juice

Highlighted under: Creative Baking Ideas

I absolutely love baking, and these Limoncello Lemon Muffins are a delightful treat that brings a burst of sunshine to my kitchen. The bright, zesty lemon flavor paired with a hint of limoncello provides a refreshing twist that elevates a traditional muffin recipe. Whenever I share these muffins with friends and family, they can't help but smile at the perfect balance of sweetness and tartness. Not only are they easy to make, but they're also moist and fluffy—making them a perfect accompaniment to a sunny afternoon tea or a sweet breakfast indulgence.

Created by

Allegra Stone

Last updated on 2026-01-24T09:33:34.408Z

When I first experimented with this Limoncello Lemon Muffins recipe, I was intrigued by the idea of incorporating a citrus liqueur into a classic treat. The result was nothing short of magical! The limoncello adds a wonderful depth of flavor, transforming the ordinary into something extraordinary. I remember biting into the first muffin, and the combination of zesty lemon and smooth liqueur flooded my senses with joy.

What I discovered is that the key to the perfect muffin is not just the ingredients but the technique. Mixing the wet and dry ingredients separately helps to maintain the fluffiness of the batter. Additionally, letting the muffins cool slightly before devouring them allows all the flavors to meld beautifully. I can’t wait for you to try these!

Why You'll Love These Muffins
Bright and zesty flavor that awakens your senses
Moist, fluffy texture with a hint of limoncello
Ideal for brunches, snack time, or sweet indulgence

Understanding the Ingredients

The key to creating delightful Limoncello Lemon Muffins lies in the choice of ingredients. All-purpose flour provides structure, while the buttermilk not only adds moisture but also activates the baking powder, giving the muffins a slight lift. The limoncello imparts a unique flavor and complements the fresh lemon juice and zest, working together to create a bright and refreshing taste profile. If you're in a pinch, you could substitute the buttermilk with a mixture of milk and a tablespoon of vinegar, which mimics the acidity necessary for texture and flavor.

Each ingredient has its role, and not using the right ones can lead to muffins that are too dense or not flavorful enough. Opt for unsalted butter to have better control over the salt level, especially since there's already salt in the dry mixture. This gives you the flexibility to adjust flavors while maintaining the moisture content without compromising the intended taste.

Techniques for Perfect Muffins

Mixing techniques are crucial in achieving a moist and fluffy texture. When combining the wet and dry ingredients, try to stir gently. Overmixing can lead to tough muffins, as it develops the gluten in the flour too much. I typically fold the batter until no dry flour remains, ensuring it's just barely mixed. You want a few lumps for that light, airy muffin texture.

Also, let the batter rest for a few minutes before filling the tins. This allows the leavening agents to activate and the flour to hydrate fully, which contributes to a better rise and texture during baking. Don't skip preheating the oven; a hot oven is key for immediate steam production, creating that perfect dome shape and giving the muffins their lovely golden edges.

Ingredients

Gather the following ingredients to make these delightful muffins:

For the Muffins

1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup buttermilk
¼ cup limoncello
1/3 cup unsalted butter, melted
1 large egg
Zest of 1 lemon
Juice of 1 lemon

For the Glaze

1 cup powdered sugar
2 tablespoons limoncello
1 tablespoon lemon juice

Make sure to measure your ingredients accurately for the best results!

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 large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients

In another bowl, combine the buttermilk, limoncello, melted butter, egg, lemon zest, and lemon juice. Mix until well blended.

Combine Mixtures

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

Fill Muffin Tins

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

While the muffins cool, whisk together the powdered sugar, limoncello, and lemon juice in a small bowl until smooth.

Glaze the Muffins

Drizzle the glaze over the cooled muffins for an added sweetness.

Serve

Enjoy fresh or store in an airtight container for later!

These muffins are best enjoyed fresh but can be stored for a couple of days.

Pro Tips

For an extra burst of lemon flavor, consider adding some lemon juice to the glaze as well.

Make-Ahead and Storage Tips

These Limoncello Lemon Muffins can be prepared ahead of time and stored easily. Once baked, let them cool completely, then place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins. Wrap each muffin tightly in plastic wrap and then place them in a zip-top bag, where they can last for up to 3 months. To reheat, simply thaw at room temperature and warm them in a 350°F (175°C) oven for about 10 minutes to restore their texture.

If you wish to make the batter ahead of time, it’s best to store it in the refrigerator for no more than 24 hours. This ensures the leavening agents remain effective. When ready to bake, spoon the batter into the prepared muffin tin and bake straight from the fridge for a few extra minutes if needed.

Serving Suggestions and Variations

These muffins make an excellent addition to brunch spreads or as a sweet afternoon snack. Serve them warm, drizzled with the limoncello glaze and perhaps a dollop of whipped cream. A side of fresh fruit can add a lovely contrast to the zesty flavor. For a special twist, consider adding a handful of poppy seeds to the batter; they pair beautifully with the lemon and give an appealing texture.

If you want to experiment with flavors, try swapping out the limoncello for another citrus liqueur or even omitting it entirely for a non-alcoholic version. You can still achieve a delightful taste by adding an extra splash of lemon juice or a bit of lemon extract to maintain that vibrant flavor. Just ensure to adjust the sugar levels slightly to compensate for the sweetness of different liqueurs.

Questions About Recipes

→ Can I substitute the buttermilk?

Yes, you can use regular milk mixed with a tablespoon of lemon juice or vinegar to create a buttermilk substitute.

→ How can I make these muffins without limoncello?

You can replace the limoncello with additional lemon juice or lemon extract for flavor without the alcohol.

→ What if I don't have a muffin tin?

You can use a baking dish and cut the muffins into squares once baked, though they may take longer to cook.

→ Can these muffins be frozen?

Absolutely! Just let them cool completely before freezing them in an airtight container.