# What You'll Need:
→ Dry Ingredients
01 - 2 cups (240 g) all-purpose flour
02 - 3/4 cup (150 g) granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup (120 ml) whole milk
08 - 1/2 cup (120 ml) unsalted butter, melted and slightly cooled
09 - 2 tablespoons freshly grated lemon zest (from about 2 medium lemons)
10 - 1/4 cup (60 ml) freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ Optional Topping
12 - 2 tablespoons coarse or sparkling sugar
# How To Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth and combined.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing to maintain muffin tenderness.
05 - Divide the batter evenly among the muffin cups, filling each about two-thirds full. Optionally, sprinkle coarse sugar over the tops for added texture.
06 - Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean and tops are lightly golden.
07 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
