Fluffy, moist muffins bursting with bright lemon zest and a tender crumb, ideal for brunch or a treat.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup 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 whole milk
08 - 1/2 cup unsalted butter, melted and slightly cooled
09 - 2 tablespoons freshly grated lemon zest (from about 2 medium lemons)
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ Optional Topping
12 - 2 tablespoons coarse or sparkling sugar
# Directions:
01 - Heat the oven to 375°F and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing with butter.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk the eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until thoroughly blended.
04 - Fold the wet mixture into the dry ingredients gently with a spatula until just combined; avoid overmixing to maintain fluffiness.
05 - Spoon the batter evenly into the muffin cups, filling each about two-thirds full. Sprinkle tops with coarse sugar if desired.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean and tops turn lightly golden.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
