Easy Lemon Muffins

Lemon muffins on plates with a bowl of muffins, and jelly.

5 from 53 votes

These lemon muffins have a bright lemon flavor naturally. Don't have lemons? You can substitute lemon extract into the recipe instead.

Prep Time15

Cook Time19

Course: Bread, Breakfast

Cuisine: American

Servings: Servings

Calories: 220kcal

Author: Laura

Ingredients

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

Instructions

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

Notes

This recipe makes 10 or 12 muffins depending on the size of muffins you make. Whatever you do just be sure to divide the batter into equal portions so they bake equally.

Nutrition