Simple Sweet Lemon Muffins

Moist, fluffy muffins bursting with bright lemon flavor and a sweet, tender crumb perfect for a sunny brunch or an afternoon treat.

This recipe has been a family favorite for years and always brings a smile to the table.

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

Instructions

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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 23 full. Sprinkle with coarse sugar if desired.

Step 6:

Bake for 1618 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.

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

Check price on Amazon

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These muffins often bring my family together on weekend mornings with laughter and warm smiles.

Notes

Substitute Greek yogurt for half of the milk for a tangier richer muffin.

Required Tools

12-cup muffin tin Mixing bowls Whisk Spatula Measuring cups and spoons Zester or fine grater

Allergen Information

Contains Eggs Milk (dairy) Wheat (gluten) Butter Verify labels for potential cross-contamination if using packaged ingredients.

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Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Enjoy these sweet lemon zest muffins fresh or frozen for a delightful treat anytime.

Your Questions Answered

→ How do I keep muffins moist?

Use melted butter and avoid overmixing the batter to maintain a tender and moist texture.

→ Can I add lemon extract for stronger flavor?

Yes, adding 1/2 tsp lemon extract enhances the citrus aroma without overpowering the natural zest.

→ What is the purpose of baking soda and powder here?

Baking powder and soda help the muffins rise, creating a light and fluffy crumb texture.

→ Is it better to use fresh lemon zest or juice?

Both add brightness; zest provides aromatic oils while juice offers tang, combining for a balanced lemon profile.

→ How to store leftover muffins?

Keep muffins in an airtight container at room temperature for up to 2 days, or freeze to extend freshness.