Moist, fluffy muffins with bright lemon zest and a tender, sweet crumb ideal for brunch or an afternoon snack.
# Ingredient List:
→ 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 (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
# Steps:
01 - Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk the eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until thoroughly combined.
04 - Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to maintain a tender crumb.
05 - Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the tops with coarse sugar if using.
06 - Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.
