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Lemon Muffin Recipes

Lemon Muffin Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 3/4 cup plus 1 tbsp (155g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) plain whole-milk yogurt
  • 2 tbsp fresh lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt

Method
 

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the melted butter, 3/4 cup sugar, eggs, yogurt, lemon zest, lemon juice, and vanilla until smooth.
  2. Sprinkle the flour, baking powder, baking soda, and salt over the wet mixture. Fold gently with a rubber spatula just until no dry flour streaks remain. Do not overmix.
  3. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the remaining 1 tablespoon sugar over the tops.
  4. Bake on the middle rack for 18 to 22 minutes, until golden and a toothpick inserted comes out clean.
  5. Cool in the tin for 5 minutes, then transfer muffins to a wire rack. Serve warm or at room temperature.

Notes

These muffins are best the day they are made but stay moist for several days. If you want a glossy finish, drizzle cooled muffins with a simple lemon glaze made from 1/2 cup powdered sugar whisked with 1 to 2 tablespoons lemon juice.