Lemon Muffins

Light, fluffy lemon muffins made with simple ingredients and just enough citrus flavor to feel bright without being sharp. These are everyday, grab-and-go muffins with a tender crumb and a sparkly top. They bake up soft, not dense, and hit that balanced sweet spot that works for breakfast, snacks, or a quick something with coffee.

Course baked goods

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 220kcal

Author Kylee Ayotte

Ingredients

2 cups flour
¾ cup granulated white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter melted and cooled slightly
2 large eggs
¾ cup milk
1 tablespoon lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
2 tablespoons raw sugar for topping

Instructions

Get prepped. Heat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with liners or lightly grease it. Zest and juice the lemon. Melt the butter and let it cool slightly. Measure out the remaining ingredients.
Mix the dry ingredients. In a large bowl, whisk together the flour, granulated white sugar, baking powder, and salt until evenly combined.
Mix the wet ingredients. In a separate bowl, whisk together the melted butter, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
Combine. Add the wet ingredients to the dry ingredients and gently stir just until combined. The batter should be thick and slightly lumpy. Do not overmix.
Fill and top. Divide the batter evenly between the muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar.
Bake. Bake for 16 to 18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Zest the lemon before juicing for easier handling.
Mix the batter gently to keep the muffins light.
Fill muffin cups evenly so they bake at the same rate.
Sprinkle sugar on top right before baking so it sticks.

Nutrition