Lemon Chocolate Chip Muffins

4.55 from 11 votes

Lemon Chocolate Chip Muffins

A recipe for decadent, glazed, lemon chocolate chip muffins. Tender and cake-like, these muffins are loaded with semi sweet chocolate chips, lemon zest, and lemon juice.

Prep Time15

Cook Time21

Total Time36

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 413kcal

Author: Amanda Smallwood

Ingredients

Muffins

½ cup unsalted butter melted and cooled
2 cups (280 g) all-purpose flour
2 tablespoon lemon zest zest of 2 lemons
⅔ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup Crème fraîche at room temperature
1 large egg at room temperature
1 egg yolk at room temperature
½ cup buttermilk at room temperature
1 ½ teaspoon vanilla at room temperature
4 tablespoon lemon juice juice of 2 lemons
1 cup semisweet chocolate chips

Lemon Glaze

¼ cup lemon juice
½ cup granulated sugar

Instructions

Muffins

Preheat oven to 350°. Prepare a 12 cup muffin pan. Either line with muffin papers or spray with cooking spray.
In a liquid measuring cup, melt ½ cup of butter. Allow butter to cool while you combine the dry ingredients.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest. Stir to combine.
To the melted butter, add Crème fraîche, egg and egg yolk, buttermilk, vanilla, and lemon juice. Whisk to combine.
Combine the wet and dry ingredients. Mix gently until the batter is just combined. Be careful not to over-mix. Fold in the chocolate chips.
Divide the batter evenly between the muffin cups. I like to use a cookie scoop for this part. Bake at 350° for 20-22 minutes. Remove from the oven and allow to cool.

Lemon Glaze

In a small sauce pan, combine lemon juice and granulated sugar. Which over medium heat until the sugar is completely dissolved. Remove from heat.
Transfer the muffins to a cooling rack. Set up parchment paper underneath the cooling rack. Drizzle the lemon glaze over the cooled muffins. Allow the glaze to set up for 30-45 minutes before serving.

Notes

These muffins are best enjoyed the day that they are made. You can store leftover muffins in an airtight container for 1-2 additional days.

For this recipe, you will want to use fresh lemons and lemon juice.

I have a special tool which is used for zesting citrus. You can also use a microplane cheese grater for zesting the lemons. Link to lemon zester is at the bottom of the post.

Nutrition