Save to Pinterest 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 become my go-to for weekend mornings when I want something easy yet impressive.
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
- Preheat Oven:
- Preheat the oven to 375°F (190°C) Line a 12-cup muffin tin with paper liners or lightly grease with butter
- Mix Dry Ingredients:
- In a large bowl whisk together the flour sugar baking powder baking soda and salt
- Mix Wet Ingredients:
- In a separate bowl whisk the eggs milk melted butter lemon zest lemon juice and vanilla extract until well combined
- Combine:
- Pour the wet ingredients into the dry ingredients Gently fold together with a spatula until just combined do not overmix
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups filling each about 2/3 full Sprinkle with coarse sugar if desired
- Bake:
- Bake for 16 18 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden
- Cool:
- Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack to cool completely
Save to Pinterest My family loves sharing these muffins on lazy Sunday mornings—it’s our little tradition now.
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
Nutritional Information
Calories 180 Total Fat 7 g Carbohydrates 26 g Protein 3 g per muffin
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Enjoy these simple sweet lemon zest muffins fresh or store them airtight for lasting freshness.
Recipe Questions
- → How do I ensure the muffins stay moist?
Using melted butter and fresh lemon juice combined with eggs helps retain moisture. Avoid overmixing the batter to keep a tender crumb.
- → Can I substitute any ingredients for dietary needs?
Yes, replacing half the milk with Greek yogurt adds tang and richness while maintaining texture.
- → What is the best method to incorporate lemon zest flavor?
Freshly grated lemon zest combined with lemon juice provides a bright, natural citrus flavor infused throughout the batter.
- → How do I prevent the muffins from overbaking?
Check with a toothpick inserted in the center after 16 minutes; it should come out clean. Remove muffins once tops turn lightly golden.
- → Can these muffins be frozen for later use?
Yes, store cooled muffins in an airtight container for up to two months to preserve freshness and flavor.