Lemon Muffins
Lemon muffins are a simple, delicious treat. They perfectly blend the edgy taste of lemon with the softness of a muffin. Great for breakfast, a snack, or dessert, these muffins are versatile and sure to please. Their bright, lemony flavor makes them a refreshing choice all day long.
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.
It took me years, but I have to say I’ve gotten close with this recipe, potato pancakes, and apple pancakes.
The texture of these muffins is outstanding, and they taste so delicious. They are one of Christopher’s favorites, and I love them too.
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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.
- 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.
- Some people add one of these toppings: powdered sugar, streusel (crumb topping), or lemon glaze. But in my opinion, they all make the muffin too sweet.
- Store leftover muffins in an airtight container at room temperature for a few days, in the refrigerator for two weeks, or freeze them for longer storage.
- Use room temperature ingredients (like eggs) for a smoother batter and more even baking.
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.
Other muffins recipes
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Lemon Muffins
Ingredients
Wet Ingredients
- 2 large lemons (washed and zested)
- 2 – 3 tablespoons lemon zest (approximately – hold some of the zest aside for sprinkling on the muffins before baking)
- 1 large egg
- 2 ounces fresh lemon juice (should be the juice of 1 lemon – use one of the zested lemons for this)
- 1/2 cup milk
- 1/3 cup vegetable oil (I use olive oil)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups flour (all-purpose white flour)
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Take the lemons, milk, and egg out of the refrigerator at least 1/2 hour before starting the recipe.
- Preheat the oven to 400℉ and line a muffin pan with nine paper liners.
- Carefully zest the lemon with a grater or Microplane. Take out a teaspoon or two for sprinkling on the muffins.2 – 3 tablespoons lemon zest, 2 large lemons
- Add the wet ingredients – milk, lemon juice, egg, oil, and vanilla extract- to a large bowl. Whisk together until it's combined.1 large egg, 2 ounces fresh lemon juice, 1/2 cup milk, 1/3 cup vegetable oil, 1 teaspoon vanilla extract
- Add the dry ingredients – flour, sugar, baking powder, baking soda, and salt- to a separate bowl. Mix the dry ingredients with a whisk.2 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the dry ingredients to the wet ingredients. Using a spatula, gently fold the ingredients until they are just combined. Do not overmix.
- Either use a large spoon, cookie scoop or ice cream scoop and add the muffin batter to the paper liners. Sprinkle some lemon zest on the batter.
- Reduce the oven heat to 375℉. Add the muffin pan to the oven and bake for 20 – 22 minutes. Check after 20 minutes, as ovens vary. Put a cake tester or toothpick into the middle of the baked muffin. If it comes out clean, the muffins are done.
- Let the muffins cool in the pan for up to 5 minutes before removing them to a wire rack.
- Slather with butter. Eat, smile, and enjoy.
Notes
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.
- 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.
- Some people add one of these toppings: powdered sugar, streusel (crumb topping), or lemon glaze. But in my opinion, they all make the muffin too sweet.
- Store leftover muffins in an airtight container at room temperature for a few days, in the refrigerator for two weeks, or freeze them for longer storage.
- Use room temperature ingredients (like eggs) for a smoother batter and more even baking.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love lemon recipes. This is my kind of breakfast or dessert. Perfect with a cup of coffee or tea.
Me too, Gloria! Thanks so much.
We absolutely loved these lemon muffins. They were so easy to make and my kids have been enjoying them too! Thanks for the recipe.
I’m so glad to hear that, Kathryn! Thanks so much for letting me know.
Made a batch of these lemon muffins this morning. Delish with my morning coffee. I loved that they weren’t overly sweet too.
Yay! I’m glad to hear that, Amy! Thank you for your comment.
I love that these used oil and not butter so gave them a try. They’re so perfect! So lemony, too. Will make them again soon!
Thank you, Erin. We love them and I’m glad you enjoyed them.
Perfectly light and refreshing! These lemon muffins are delicious and have the perfect amount of lemon flavor!
Thank you so much, Leslie. I’m glad you enjoyed them.
These muffins look great! I am a huge fan of lemon and can’t wait to make this all spring long!
I hope you enjoy them when you do, Kim. Thank you for your comment.
Talk about perfect timing! My huge lemon tree is producing and I’m always looking for new recipes to make. This was so good for brunch today! That lemony goodness just shined right through!
I’m so happy to hear that, Lori! How wonderful to have a lemon tree in your back yard. Thanks for your comment.
These look perfect! I’ve got a tree full of lemons and need to start using them. Trying these tomorrow.
Yay, Andrea. I love that you have a lemon tree in your yard. I hope you enjoy them.
These are the most lovely muffins! And so easy to make. I had them as a dessert, I added a plop of whipped cream and I am in heaven. Thanks so much!
I’m go glad you enjoyed them, Jenny. Thank you for your comment.
Nothing beats a good lemon muffin! I love anything lemon and these muffins do not disappoint! Thanks so much.
Thanks so much, Jennifer. I appreciate it.