Lemon Muffins

These lemon muffins are so delicious that they will be #1 on your muffin-making rotation!

Course Breakfast

Cuisine American

Keyword lemon muffins, lemon zest muffin

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 260kcal

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

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.

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.