Moist lemon muffins drizzled with a simple elderberry glaze — perfect for breakfast, a snack, and even dessert!
Hey, guys! Last month our family went on a trip to Ireland and Scotland. If I could pick one thing that I couldn’t get enough of, it would be those baked goods. Yum! Seriously though. There was such a delicious assortment served at breakfast, lunch and afternoon tea.
I was in heaven!
So by the time I went through a week of baked goods withdrawal, I realized I needed to step up my game around here. It was time to satisfy my entire family’s cravings — with these melt-in-your-mouth lemon muffins topped with a drizzle of elderberry glaze.
Elderberry glaze? Wondering what in the world I’m talking about?
Well, it’s my little secret creation. I’ve whipped it up in my very own kitchen more times than I can count. It’s the perfect drizzle on muffins, cupcakes or my favorite chocolate zucchini bread.
Let’s dig into why I add my Organic Elderberry Syrup to a ton of my family’s favorite recipes.
Elderberry Syrup Is a Natural, Immune Boosting Sweetener
Elderberry syrup is filled to the brim with antioxidants, vitamins, and flavonoids. It even has the ability to prevent and reduce the duration of colds and the flu.
As a bonus, my USDA Organic Elderberry Syrup is only made with seven simple ingredients. It’s true. I don’t joke about things like this.
Here are those seven magical ingredients:
- Aronia berries
- Apple cider vinegar
No junk ingredients. No fillers, nada. Nothing.
Just real, wholesome ingredients designed to nourish and boost your body’s natural defenses. With school starting and fall weather on its way, it’s never been a better time to start a simple daily habit that can completely transform your family’s health.
I decided to explore elderberry syrup as an option for my family because I was exhausted from the sickness, one bug after another, for months and months on end. I quickly realized I couldn’t find affordable 100% organic elderberry syrup ANYWHERE.
I’ve got five boys. Can you imagine how expensive that would be if we were taking a dose not only during the cold season but year-round? It made me nauseous.
So I crafted my own! I created a recipe that was affordable and kept us all healthy. No more canceled plans, vacations or missed school days.
Then I started getting curious about ways to use this elderberry syrup in some of our favorite recipes.
This is where things started to get fun!
I love sharing my recipes with you. I hope you love these elderberry-glazed lemon muffins as much as I do.
Lemon Muffins — It’s Not Just a Spring Food
You might be thinking, lemon baked goods in fall? Ohhh yes!
I know lemon screams spring, but if you’re anything like me, you love lemon year-round. It’s just as delightful to sink your teeth into a moist and zesty lemon muffin while cozied on the couch with a hot cup of tea as in springtime with flowers blooming and colors peeking after a long winter.
Trust me. There’s absolutely no way you’ll regret making these gorgeous treats. In fact, your tastebuds will thank me, I’m sure of it.
Why You’ll Love These Muffins
These muffins are super soft, tender and fluffy. They’ve got a bright, fresh lemon flavor from natural lemons. The elderberry glaze adds a perfectly sweet and simple (just two ingredients) flavor. It compliments the lemon perfectly.
Here are a few more reasons you’ll love these lemon muffins:
✓ Accompanied by yogurt and fresh fruit, it’s the easiest breakfast ever.
✓ You can easily make this recipe gluten-free and dairy-free if needed.
✓ They’re healthier than your traditional muffin, with immune-boosting elderberry syrup.
✓ They come together quickly, with only 15 minutes of prep.
✓ No mixer required, you’ll just mix it quickly by hand.
So let’s get to baking. Are you ready? Good!
Ingredients for Elderberry Glazed Lemon Muffins
Here’s what you’ll need to whip up these super easy and delicious lemon muffins.
FOR THE LEMON MUFFINS:
- 2 1/2 cups all-purpose or gluten-free 1:1 flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup sugar (may use coconut or maple sugar)
- 1/2 cup unsalted butter, melted
- 2 large eggs at room temperature
- 1/2 cup raw honey
- 1/2 cup Greek yogurt
- 2 large lemons to zest
- 1/2 cup milk (dairy-free works great)
FOR THE ELDERBERRY GLAZE:
- 1 cup powdered sugar
- 2-5 tablespoons organic elderberry syrup
As a tip, it makes it go a little quicker if you also have your zesting of the lemons done beforehand.
You can go ahead and melt your butter too. This way, it can start to cool while combining the other ingredients.
Once you have your ingredients ready, it’s time to whip these bad boys up.
How to Make the Lemon Muffins
Here’s how to make these gorgeous, fluffy, lemony muffins.
STEP 1: Preheat your oven to 400℉
STEP 2: Whisk together the dry ingredients.
STEP 3: Combine the wet ingredients (make sure your melted butter is cooled).
STEP 4: Pour your dry ingredients into your wet ingredients, add the zest, and stir gently to combine. Don’t overmix, they won’t turn out so light and fluffy if you do.
STEP 5: Use an ice cream scoop or spoon and evenly distribute the batter into your greased or lined muffin tin.
STEP 6: Bake for 10-12 minutes or until a toothpick inserted comes out clean.
*This recipe makes 12 muffins.
How to Make the Elderberry Glaze
Now comes the fun part for my kids because they get to lick the bowl clean, haha!
Here’s how to make this perfectly balanced elderberry glaze.
STEP 1: Once the muffins are completely cooled, with a spoon, mix the powdered sugar with the elderberry syrup.
If the glaze is too runny, add a bit more powdered sugar.
STEP 2: Use a spoon to drizzle the glaze over the tops of the muffins, and serve immediately!
The final result?
A light, moist, bright lemon muffin topped with elderberry sweetness to make your day a little more extraordinary!
How to Store
I usually keep these out at room temperature for 2-3 days. To be real, they never last beyond that in my house.
If you store them in an airtight container, the glaze might melt into the muffin slightly. But in my opinion, that’s not a bad thing. It makes it even more moist and enjoyable.
As a tip, keep a little glaze aside in a container and add a little extra drizzle right before eating. The muffins stay good in the freezer for up to 2-3 months.
An easy grab for the perfect breakfast or snack!
Frequently Asked Questions
Can I add blueberries?
Yes, the more berry flavor, the better, in my opinion. Throw a handful into your final batter before spooning it into your muffin tin.
Why are my muffins dense?
Over-mixing is the reason that muffins are dense. The batter should be lumpy, so don’t feel like it needs to be perfectly smooth. I promise, lumpy means fluffy!
Can I use frozen blueberries?
Yes, but don’t thaw them. Instead, fold the frozen blueberries right into your batter. And remember to avoid over-mixing after adding those frozen blueberries so your batter doesn’t change color.
Can I use dried blueberries?
Absolutely! You can fold in dried blueberries instead of fresh ones with no issues.
I hope you love these Elderberry Glazed Lemon Muffins as much as my family does! Don’t forget to share your creation on Instagram — tag or hashtag us @elderberryqueen
💜 🤤 More Elderberry Desserts You Might Want to Try:
- Elderberry Ice Cream
- No Bake Elderberry Cheesecake Bars
- Chocolate Elderberry Truffles
- Elderberry Swirled Fudge