Pin It Moist, fluffy muffins bursting with bright lemon flavor and a sweet, tender crumb—perfect for a sunny brunch or an afternoon treat.
I have always enjoyed these muffins for a cheerful brunch with family and friends.
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
- 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.
Pin It These muffins have become a beloved family favorite especially for weekend breakfasts.
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 ingredient labels for potential cross-contamination.
Nutritional Information
Calories 180 Total Fat 7 g Carbohydrates 26 g Protein 3 g
Pin It 
Enjoy these delightful muffins fresh for the best taste and texture.
Recipe FAQs
- → How do I keep the muffins moist?
Use melted butter and avoid overmixing the batter to maintain moisture and a tender crumb.
- → Can I substitute the lemon zest with another citrus?
Yes, orange or lime zest can be used to provide a different but equally refreshing citrus note.
- → What is the purpose of baking soda and baking powder?
They work together to help the muffins rise and create a light, fluffy texture.
- → How do I prevent muffins from sticking to the tin?
Line the muffin tin with paper liners or grease it lightly with butter before filling.
- → Can these be frozen for later?
Yes, store fully cooled muffins in an airtight container in the freezer for up to two months.
- → What optional toppings can enhance texture?
Sprinkling coarse or sparkling sugar before baking adds a subtle crunch to the muffin tops.