Pin to Board Moist, fluffy muffins bursting with bright lemon flavor and a sweet, tender crumb—perfect for a sunny brunch or an afternoon treat.
I have always loved serving these muffins for brunch because they bring a fresh citrus twist that everyone enjoys.
Ingredients
- Dry Ingredients: 2 cups (240 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 2 large eggs, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) unsalted butter, melted and slightly cooled, 2 tbsp freshly grated lemon zest (about 2 medium lemons), 1/4 cup (60 ml) freshly squeezed lemon juice, 1 tsp pure vanilla extract
- Optional Topping: 2 tbsp coarse or sparkling sugar
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk the eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine Ingredients:
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined do not overmix.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups filling each about 2/3 full. Sprinkle with coarse sugar if desired.
- Bake:
- Bake for 16 18 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Cool:
- Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Pin to Board These muffins make family mornings special as everyone looks forward to a fresh batch with coffee or tea.
Notes
These muffins freeze well store in an airtight container for up to 2 months.
Required Tools
12-cup muffin tin Mixing bowls Whisk Spatula Measuring cups and spoons Zester or fine grater
Allergen Information
Contains Eggs Milk (dairy) Wheat (gluten) Butter If using packaged ingredients verify labels for potential cross-contamination.
Pin to Board 
Serve these muffins fresh or thawed for an uplifting lemon treat anytime.
Common Questions
- → How do I ensure the muffins stay moist and fluffy?
Gently folding the wet and dry ingredients prevents overmixing, keeping the crumb tender and airy.
- → Can I substitute any ingredients to make them tangier?
Replacing half the milk with Greek yogurt adds a tangy richness that complements the lemon zest well.
- → What is the best way to enhance the lemon flavor?
Add a half teaspoon of lemon extract together with the zest and juice for a brighter, more intense lemon aroma.
- → How long do these muffins stay fresh?
They stay fresh for a couple of days at room temperature or up to two months when frozen in an airtight container.
- → Can coarse sugar on top be omitted or replaced?
Yes, it’s optional and adds a pleasant crunch; you can omit it or substitute with sparkling sugar for a lighter texture.