Lemon Muffins

My grandmother made the best lemon bread and muffins. People probably always say that about their grandmothers, but mine was an excellent cook and baker. Unfortunately, her handwritten recipe book was misplaced or lost, but I’ve been able to figure out some of her recipes.

One of the differences from my nana’s recipe is these lemon muffins are made with oil and not butter..

The texture of these muffins is outstanding, and they taste so delicious. They are one of Christopher’s favorites, and I love them too.

Helpful tips

• Take the egg, lemons, and milk out of the fridge at least a half hour before starting the recipe. You want them to be close to room temperature. This allows for a smoother batter and more even baking.
• Wash the lemons before zesting or juicing. Here’s how: You can either use a cloth like this, which has a coarse and smooth side – wet the cloth and briskly rub the skin of the lemon with the coarse side. I do this under cold running water. You can use natural, unscented hand soap to rub on the skin as well. Rinse under cold water until the soap is gone.
• For the best flavor, use fresh lemons rather than bottled lemon juice. The zest and juice of fresh lemons will give your muffins a vibrant, natural lemon flavor.
• When zesting, only grate the outer yellow skin, not the white pith underneath, as the pith can be bitter. When I use my Microplane, I protect my hand with these gloves.
• Use an ice cream scoop or a measuring cup to fill the muffin cups. This ensures that all your muffins are the same size and will bake evenly.
• Mix the batter until just combined. Overmixing can make the muffins tough and dense.
• Make sure your oven is preheated to the right temperature before baking. This helps the muffins rise properly.
• Insert a cake tester or a toothpick into the center of a muffin. If it comes out clean, the muffins are done. Be careful not to overbake them, as they can become dry.
• After baking, let the muffins cool in the pan for five minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy.

How to make lemon muffins

Pre-step

Take the egg, milk, and lemons out of the refrigerator at least a half hour before starting the recipe.

Preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with muffin liners (or baking cups). Get a large bowl, medium bowl, whisk, microplane, and rubber spatula.

step One

Gather the ingredients – all-purpose flour, sugar, baking powder, baking soda, salt, a large egg, lemons, vegetable oil, pure vanilla extract, and milk.

step two

For the lemon zest: get a plate along with a Microplane. Carefully rub the sharp edge of the Microplane over the skin of the two lemons, being careful to grate the yellow part and not the white pith. (A)

step three

Add the wet ingredients and 90% of the lemon zest into a large bowl. (B) Save some of the lemon zest to sprinkle on the muffins before you bake them.

step four

Take a whisk (or a fork if you don’t have one) and whisk until combined. (C)

step five

In another bowl, add the dry ingredients. (D)

step six

Take a whisk and mix the dry ingredients. You can also stir them together with a fork or spoon. (E)

step seven

Add the dry ingredients to the wet ingredients.

step eight

Fold the ingredients together with a rubber spatula, but don’t overmix.

step nine

Take a spoon or a cookie scoop and fill the paper liners almost to the top. (I made nine muffins because we like bigger muffins – but if you want to make 12 muffins, fill them halfway to 3/4 of the way.) Sprinkle the remainder of the lemon zest on the muffins.

step ten

Turn the oven down to 375 degrees Fahrenheit. Place the muffin pan in the oven and bake for 20 – 22 minutes. Check after 20 minutes, as ovens vary.

step eleven

Let the muffins cool in the pan for up to 5 minutes before taking them out to let them cool completely on a wire rack.

Cut one in half and slather on some butter.

And of course, take a bite.

Delicious. I hope you enjoyed this lemon muffins recipe! I’m sure you will.

Storage

Short-term storage (room temperature):

• Place the muffins in an airtight container or a resealable plastic bag. Add a paper towel to the bottom of the container to absorb any excess moisture and prevent sogginess.
• Store at room temperature for up to 4 days. Keep them in a cool, dry spot away from direct sunlight.

Refrigeration:

• If you want to keep the muffins fresh for a bit longer, store them in an airtight container in the refrigerator.
• They’ll stay fresh for up to 14 days, but bring them to room temperature or warm them slightly in the microwave or toaster oven before serving for the best flavor and texture.

Freezing:

• For long-term storage, place the muffins in a single layer in a freezer-safe bag or container. If stacking, separate layers with parchment or wax paper to prevent sticking.
• Freeze for up to 3 months. Label the bag or container with the date for easy tracking.