Save Moist, fluffy muffins bursting with bright lemon flavor and a sweet, tender crumb—perfect for a sunny brunch or an afternoon treat.
I enjoy making these muffins for weekend brunch when fresh lemons are in season.
Ingredients
- Dry Ingredients: 2 cups (240 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 2 large eggs, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) unsalted butter melted and slightly cooled, 2 tbsp freshly grated lemon zest (about 2 medium lemons), 1/4 cup (60 ml) freshly squeezed lemon juice, 1 tsp pure vanilla extract
- Optional Topping: 2 tbsp coarse or sparkling sugar
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Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
- Step 2:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In a separate bowl, whisk the eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until well combined.
- Step 4:
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined do not overmix.
- Step 5:
- Divide the batter evenly among the muffin cups filling each about 2/3 full. Sprinkle with coarse sugar if desired.
- Step 6:
- Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Step 7:
- Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Save These muffins are a family favorite especially enjoyed with morning coffee on weekends.
Notes
These muffins freeze well store in an airtight container for up to 2 months.
Required Tools
12-cup muffin tin Mixing bowls Whisk Spatula Measuring cups and spoons Zester or fine grater
Nutritional Information
Calories 180 Total Fat 7 g Carbohydrates 26 g Protein 3 g per muffin
Save Enjoy these muffins fresh or thawed from frozen for a quick delightful treat.
Recipe FAQs
- → What gives the muffins their lemon flavor?
Freshly grated lemon zest and freshly squeezed lemon juice provide the bright, natural lemon notes throughout the crumb.
- → Can I substitute any ingredients for dairy-free options?
Replacing milk with a plant-based alternative and using a non-dairy butter substitute can adapt these muffins for dairy-free diets.
- → How do I ensure the muffins stay moist?
Mix the batter gently to avoid overworking gluten and ensure the butter and eggs are evenly incorporated for a moist texture.
- → What is the purpose of baking powder and baking soda here?
Both help achieve a light, fluffy texture by leavening the batter and reacting with the acidic lemon juice.
- → Can I add a topping for extra texture?
Sprinkling coarse or sparkling sugar on top before baking adds a subtle crunch to the muffins’ surface.
