Whole Lemon Muffins
Bright, zesty, and irresistibly tender, these Whole Lemon Muffins are a citrus lover’s dream. Made with an entire lemon—peel and all—this recipe maximizes bold, natural flavor while bringing a deliciously moist texture to every bite, thanks to the addition of yogurt and melted butter. Each muffin is perfectly balanced with just the right amount of sweetness, accented by a touch of vanilla. These quick and easy muffins are ready in just 35 minutes, making them perfect for breakfast, brunch, or an afternoon treat. For an extra finishing touch, dust them with powdered sugar for a bakery-worthy look. Whether paired with your morning coffee or served as a refreshing snack, these lemon-infused muffins are a must-try for citrus enthusiasts.
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Recipe Information
Ingredients
- 1 Whole lemon (medium, seedless if possible)
- 113 g Unsalted butter, melted and cooled slightly
- 150 g Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 120 g Plain yogurt or sour cream
- 190 g All-purpose flour
- 1.5 tsp Baking powder
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 2 tbsp Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it with butter or non-stick spray.
Wash the whole lemon thoroughly. Cut the lemon into quarters, remove any visible seeds, and place the pieces (peel and pulp) into a food processor or blender. Blend until smooth. Set aside.
In a large mixing bowl, whisk together the melted butter and granulated sugar until combined and slightly fluffy.
Add the eggs one at a time, whisking after each addition, followed by the vanilla extract. Stir in the blended lemon mixture and yogurt. Mix until smooth.
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir to evenly distribute the dry ingredients.
Gradually fold the dry ingredients into the wet ingredients. Mix gently until just incorporated, being careful not to overmix—this helps keep the muffins tender.
Spoon the batter evenly into the prepared muffin tin, filling each cup 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 muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
If desired, dust the cooled muffins with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2082 mg | 91% | |
| Total Carbohydrate | 325.4 g | 118% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 171.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 243 mg | 19% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 617 mg | 13% | |
*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.
