# What You'll 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 approximately 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 - Set the oven to 375°F and line a 12-cup muffin tin with paper liners or grease it lightly.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, beat the eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until thoroughly blended.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, taking care not to overmix.
05 - Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Optionally sprinkle coarse sugar on top.
06 - Place the muffin tin in the oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
07 - Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
