Lemon muffins

Here’s a bright and delicious recipe for lemon muffins that are perfect for breakfast or a sweet snack!

Lemon Muffins

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, melted: Or use vegetable oil for a lighter option.
  • 2 large eggs
  • ½ cup milk: Any milk of your choice.
  • Zest of 1 large lemon: For extra lemon flavor.
  • ¼ cup fresh lemon juice: About 1-2 lemons.
  • Optional glaze: 1 cup powdered sugar mixed with 2 tablespoons lemon juice for drizzling.

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  2. Mix Dry Ingredients:

    • In a large bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
  3. Mix Wet Ingredients:

    • In a separate bowl, combine ¾ cup of granulated sugar with ½ cup of melted butter. Add 2 large eggs and whisk until smooth. Then stir in ½ cup of milk, the lemon zest, and ¼ cup of fresh lemon juice until well combined.
  4. Combine Mixtures:

    • Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Fill Muffin Cups:

    • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake:

    • Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool:

    • Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
  8. Optional Glaze:

    • If using the glaze, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice until smooth. Drizzle over the cooled muffins.
  9. Serve:

    • Enjoy your lemon muffins warm or at room temperature. They can be stored in an airtight container for a few days.

Variations:

  • Blueberry Lemon Muffins: Add 1 cup of fresh or frozen blueberries to the batter for a fruity twist.
  • Lemon Poppy Seed Muffins: Stir in 1-2 tablespoons of poppy seeds for a delightful crunch.
  • Coconut Lemon Muffins: Add ½ cup of shredded coconut for a tropical flavor.

These lemon muffins are light, refreshing, and bursting with citrus flavor! Enjoy!