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Are you looking for a simple and delicious recipe for lemon muffins that will delight the lemon lovers in your family? Look no further than this easy lemon muffin recipe that uses basic ingredients you can find at any grocery store.
With just the right amount of lemon zest and fresh lemon juice, these fluffy muffins will have a bright citrus flavor that will make them the perfect addition to your afternoon snack or breakfast routine.
The fresh lemon flavor is imbued throughout these moist muffins thanks to the lemon zest AND the lemon juice. These classic muffins can be easily modified to accommodate fruit, berries, or even poppy seeds!
Have fun with these muffins!
For easy lemon muffins that are perfect for snacking or sharing, try making mini muffins using a mini muffin tin. These moist muffins will bake faster because they’re smaller. You’ll get roughly 20-24 mini-muffins from this recipe.
This recipe makes 10 or 12 regular-size muffins depending on the size of muffins you make. Whatever you make, mini muffins, 10 muffins, or 12 muffins, be sure to divide the batter evenly into muffin cups so they bake equally.
How to make the best muffins
To make these the best lemon muffins be sure you don’t overmix them. You just want to whisk the dry ingredients together and then add the wet ingredients. Whisk again, very lightly.
Then switch to a silicone spatula or a wooden spoon to finish mixing them up. if you beat or overbeat quick bread recipes, you’ll overwork the batter, and it won’t make tender muffins. And you don’t want the gluten in the flour to develop either, or your muffins will be tough.
What you Need to make these Lemon Muffins
- all-purpose flour
- baking powder
- lemon zest (you will need about 2 lemons to get the amount needed for this recipe)
- lemon juice
- oil, vegetable or light olive oil
- muffin tin
- wooden spoon or silicone spatula
- Large bowl
- medium bowl
- paper liners, if desired
- 12-cup muffin tin
How to make lemon zest
To zest a lemon, you need the small side of a box grater or a small hand-held zester. A handheld zester is literally the same thing as the small side on your box grater.
Wash the lemons well. Wax-free lemons are nice if you can find them. If you can’t find them, simply boil a kettle of water and pour it slowly over your lemons. Rub to remove as much wax as possible.
Then use the grater or zester on the lemon peel to remove just the outer layer of the lemon peel, just like you do for these Lemon Bars. When making Margaritas, you typically won’t be using zest, so don’t worry about that.
For best results don’t get down into the white pith. Just get the very outer layer. The white pith is very bitter and will really make anything you put it in will be bitter as well.
Roughly speaking, one lemon will produce about a Tablespoon of zest. It does depend on how much you grate into the pith. Don’t pack the zest into the measuring spoon. Just put it in the measuring spoon lightly.
Change up these muffins!
You can add 1 or 2 Tablespoons of poppy seeds and make lemon poppyseed muffins with this recipe. Or add berries like fresh blueberries to make blueberry muffins, or raspberries work well too! If you’re adding berries, you will need about 3/4 cup of berries. You could ALSO make a lemon glaze to drizzle over the top, sort of like this lemon drizzle cake or this lime bread icing.
To store leftover muffins
Leftover muffins can be cooled completely before being stored in an airtight container. You can use a plastic bag or a dish with a resealable lid, like a Pyrex dish or a ziploc box. Mini Muffins can be stored in a single layer in an airtight container or on a plate covered with plastic wrap.
Easy Lemon Muffins
- 1 3/4 cup all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 TBSP lemon zest
- 3/4 cup milk
- 1/2 cup vegetable oil or light olive oil
- 1 egg
- 1 TBSP lemon juice
- preheat the oven to 350°
- lightly grease a muffin tin and set the pan aside; you can use cupcake liners if you want to
- mix the dry ingredients together with a whisk
- stir in the lemon zest and set aside
- mix the wet ingredients together in a separate bowl
- pour the wet ingredients into the dry ingredients and gently whisk together
- then switch to a spatula or wooden spoon and scrape down the sides of the bowl
- stir to combine completely, do not beat or use a mixer, quick bread batters are lumpy
- divide the batter between 10 muffin tin cups, you can do 12 they will be a little smaller
- bake for 18-20 minutes or just until the tops are lightly golden brown and spring back
- remove from the oven and set the pan on a wire rack to cool
- OR you can serve these hot, warm, or cool with butter or jam if desired