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Lemon Muffins

Delightfully fluffy muffins bursting with zesty lemon flavor, perfect for brightening up gloomy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 0.5 cups milk
  • 2 tablespoons lemon zest
  • 0.25 cups lemon juice

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, then gradually add the milk. Mix until well combined.
  5. Stir in the lemon zest and lemon juice.
  6. Gradually add the dry ingredients to the wet mixture until just combined. Do not overmix.
  7. Line the muffin pan with paper liners or grease them lightly. Fill each muffin cup about 2/3 full with the batter.
Baking
  1. Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to three days, or freeze for up to three months. Reheat in the oven at 350°F (175°C) for about 10 minutes.