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lemon chocolate chip muffins on white tray

Lemon Chocolate Chip Muffins

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes
Servings: 12 muffins
Calories: 413kcal
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.
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Ingredients

Muffins

  • ½ cup unsalted butter melted and cooled
  • 2 cups (280 g) all-purpose flour
  • 2 tablespoon lemon zest zest of 2 lemons
  • 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

Calories: 413kcal | Carbohydrates: 59g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 103mg | Potassium: 212mg | Fiber: 2g | Sugar: 26g | Vitamin A: 365IU | Vitamin C: 5.3mg | Calcium: 63mg | Iron: 2.9mg