Light and Lemony Muffins
Brighten your mornings with these Light and Lemony Muffins, a perfect balance of zesty citrus flavor and fluffy texture. Made with fresh lemon juice and fragrant lemon zest, these muffins are bursting with refreshing tartness that pairs beautifully with a touch of sweetness. Easy to whip up in just 15 minutes, this recipe features a tender crumb thanks to a well-mixed batter of butter, milk, and eggs. Ideal for a quick breakfast, brunch spread, or afternoon snack, these muffins are versatile and satisfying. For an extra touch of elegance, dust them with powdered sugar before serving. Light, airy, and full of sunny lemon flavor, they’re sure to brighten anyone's day! Perfectly suited for lemon lovers and easy baking fans, these muffins will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled slightly
- 0.75 cups milk
- 2 pieces large eggs
- 0.25 cups fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the melted butter, milk, eggs, fresh lemon juice, lemon zest, and vanilla extract until fully combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together using a spatula or wooden spoon, just until no streaks of flour remain. Be careful not to overmix as this can make the muffins dense.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the tops with powdered sugar before serving for a touch of sweetness.
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 372.0 g | 135% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 176.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
