If you love the Iconic Starbucks iced lemon Loaf but don’t want to pay $4.00 for one slice, you should make these easy lemon loaf muffins instead!

Starbucks’ lemon loaf is delicious but very expensive. These lemon loaf muffins can be made in under an hour and are a delightful afternoon treat! You will love how the lemon glaze seeps into the muffins for the ultimate sweet lemon flavor!   I made this recipe into muffins for a quicker cooking time.

Ingredients Needed

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

Two large eggs

1/2 cup sour cream – you can also substitute Greek yogurt

1/4 cup fresh lemon juice

Zest of 1 lemon

One teaspoon of vanilla extract

Lemon Glaze Ingredients

1 cup powdered sugar

Two tablespoons of fresh lemon juice

additional lemon peel for a garnish.

Zest of 1 lemon

If you prefer even more lemon flavor, add lemon oil or lemon extract to the muffins or the glaze.

Equipment needed

* I recommend using cooking spray to grease your muffin pan instead of paper muffin liners for this recipe. 

cooking spray 

muffin tin

medium bowl 

Instructions

1. Preheat your oven to 350°F. Grease a muffin tin.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar with a hand or stand mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.
6. Gradually add the dry and wet ingredients, mixing until just combined. Be careful not to overmix.
7. Spoon the batter evenly into the prepared muffin tin, filling each muffin cup about 2/3 full.
8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. While the muffins are baking, prepare the lemon glaze. Whisk together the powdered sugar, fresh lemon juice, and zest in a small bowl until smooth.
10. Once the muffins are done baking, remove them from the oven and allow them to cool in the muffin tin for about 5 minutes.
11. Carefully transfer the muffins to a wire rack set over a baking sheet or parchment paper.
12. Drizzle glaze over the warm muffins, allowing it to drip down the sides.
13. Allow the glaze to set before serving.

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Ingredients

• 1.5 cups all-purpose flour
• 1/2 teapsoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

lemon Glaze

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• lemon zest

Instructions

1. Preheat your oven to 350°F. Grease a muffin tin. 

2. Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.

3. In a large bowl, cream the softened butter and granulated sugar with a hand or stand mixer until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition.

5. Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.

6. Gradually add the dry and wet ingredients, mixing until just combined. Be careful not to overmix.

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

8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

9. While the muffins are baking, prepare the lemon glaze. Whisk together the powdered sugar, fresh lemon juice, and zest in a small bowl until smooth.

10. Once the muffins are done baking, remove them from the oven and allow them to cool in the muffin tin for about 5 minutes. 

11. Carefully transfer the muffins to a wire rack set over a baking sheet or parchment paper.

12. Drizzle glaze over the warm muffins, allowing it to drip down the sides.

13. Allow the glaze to set before serving.

Storage

You can store these lemon loaf muffins in an airtight container at room temperature for up to three days. They freeze well, but make sure they are completely cooled before placing them in the freezer. You can also choose to wrap each muffin with plastic wrap to have them on the go!

If you loved this copycat lemon loaf cake recipe, you should try my other copycat recipes.

Copycat Starbucks Potato Cheddar and Chive Bakes

Copycat Panera Strawberry Poppyseed Salad 

 Copycat Culvers Strawberry Field’s Salad 

Copycat Chocolate Andes Mints 

This is the perfect recipe for all the lemon lovers out there! This copycat Starbucks lemon loaf recipe might be better than the real thing. Evan, though I call these muffins, says this is a lemon cake and is more of a dessert than a breakfast. You will love the lemon taste in this recipe! If you would instead make this recipe using a loaf pan, it will work, but you will want to increase the cooking time.

Did you make these lemon pound cake muffins? I would like to hear how they turned out for you! Please let me know how they worked out for you! You can comment under this blog post or tag me on social media and tell me how they worked out for you! You can find me on Facebook, Instagram, Twitter, and Pinterest.