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 love making these muffins for weekend brunches because they are quick to prepare and always a crowd-pleaser.
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 are a family favorite especially with my kids who always ask for seconds
Notes
These muffins freeze well—store in an airtight container for up to 2 months
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 If using packaged ingredients verify labels for potential cross-contamination
Pin it These simple sweet lemon zest muffins are perfect for any occasion and sure to brighten your day.
Recipe FAQ
- → How do I achieve a tender crumb in lemon muffins?
Use room temperature wet ingredients and gently fold the batter to avoid overmixing, which helps maintain tenderness.
- → Can I substitute whole milk with a different dairy or non-dairy option?
Yes, alternatives like Greek yogurt or plant-based milks can provide a tangy or dairy-free variation but may slightly alter texture.
- → What is the best way to enhance lemon flavor?
Adding freshly grated lemon zest and a splash of lemon juice brightens flavor; a small amount of lemon extract can intensify citrus notes.
- → How can I store these muffins to keep them fresh?
Store cooled muffins in an airtight container at room temperature for up to two days, or freeze for longer storage.
- → Is it important to use baking soda and baking powder together?
Yes, the combination helps achieve optimal rise and texture, balancing acidity from lemon juice for a light crumb.