Lemon Muffins Recipe: A Zesty Delight for Any Occasion

Lemon Muffins


Nothing says “bright and cheerful” quite like the aroma of freshly baked lemon muffins wafting through your kitchen. These muffins bring a burst of citrusy goodness to any morning, making them a perfect pairing for your coffee or tea. I first made these muffins for a spring brunch with friends, and they instantly became a hit. The balance of tangy lemon and just the right amount of sweetness makes this recipe truly special. Whether you’re baking for a special occasion or just want to treat yourself, these lemon muffins are guaranteed to brighten your day.

Ingredients

Dry Ingredients:

2 cups (250g) all-purpose flour (or use gluten-free flour for a GF option)

1/2 cup (100g) granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Wet Ingredients:

2 large eggs

1/2 cup (120ml) vegetable oil (or melted coconut oil for a lighter option)

1/2 cup (120ml) plain Greek yogurt (or plant-based yogurt for a dairy-free version)

1/2 cup (120ml) freshly squeezed lemon juice (about 2 lemons)

Zest of 2 lemons

1 tsp vanilla extract

Optional Topping:

1/2 cup (60g) powdered sugar

2-3 tbsp lemon juice for a simple glaze


Step-by-Step Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Prepare the Wet Ingredients:
In another bowl, whisk the eggs, oil, yogurt, lemon juice, lemon zest, and vanilla extract until smooth and well combined.

Combine Wet and Dry Ingredients:
Gradually fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined. Be careful not to overmix, as this can make the muffins dense.

Fill the Muffin Tin:

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake:

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool:

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Optional Glaze:
While the muffins cool, whisk together powdered sugar and lemon juice for a simple glaze. Drizzle over the muffins once they are completely cooled.

Serving Suggestions

These lemon muffins are perfect on their own, but you can elevate them with a side of:

Fresh berries like raspberries or blueberries

A dollop of whipped cream or mascarpone

A cup of Earl Grey tea or a frothy cappuccino

Tips and Tricks

Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Freezing: These muffins freeze beautifully. Wrap each muffin in plastic wrap, place them in a freezer-safe bag, and store for up to 3 months. Thaw at room temperature or warm in the microwave for 15-20 seconds.

Substitutions: You can use lime juice and zest for a lime twist or add poppy seeds for a lemon-poppy seed variation.

Batch Tip: Double the recipe to have extras for meal prepping or sharing with friends.

FAQS SECTION

  • How can I make my lemon muffins more moist and tender?

    To achieve moist and tender lemon muffins, consider incorporating ingredients like yogurt or sour cream into your batter. These dairy products add richness and moisture. Additionally, avoid overmixing the batter, as this can lead to denser muffins. Mixing until just combined ensures a lighter texture.

    Can I substitute lemon juice with lemon extract in muffin recipes?
  • Yes, you can substitute lemon juice with lemon extract; however, be mindful of the potency. Lemon extract is more concentrated than lemon juice. Typically, 1 teaspoon of lemon extract can replace 2 tablespoons of lemon juice. Adjust the quantity to achieve your desired level of lemon flavor.

  • Why did my lemon muffins turn out dense and heavy?

    Dense and heavy muffins often result from overmixing the batter or using expired leavening agents like baking powder or baking soda. To prevent this, mix the wet and dry ingredients until just combined, and ensure your leavening agents are fresh and active.

    How should I store lemon muffins to keep them fresh?
  • To maintain freshness, store your lemon muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to three months. Before freezing, ensure the muffins are completely cooled, then wrap them individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. Thaw at room temperature or warm briefly in the microwave before serving.

  • Can I add other ingredients like blueberries or poppy seeds to my lemon muffins?

  • Absolutely! Adding ingredients like blueberries or poppy seeds can enhance the flavor and texture of your lemon muffins. For blueberry lemon muffins, gently fold in fresh or frozen blueberries into the batter. If using frozen berries, do not thaw them to prevent excessive bleeding into the batter. For lemon poppy seed muffins, incorporate a tablespoon of poppy seeds into the dry ingredients before mixing.

  • Conclusion

    These lemon muffins are a delightful treat that’s both easy to make and irresistibly delicious. With their zesty flavor and tender crumb, they’re sure to become a favorite in your home. Give this recipe a try and let us know how it turned out for you! Have a question or a unique twist on the recipe? Share it in the comments below—we’d love to hear from you. Happy baking!

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