Simple Sweet Lemon Zest Muffins

Moist, fluffy muffins bursting with bright lemon flavor and a sweet, tender crumb—perfect for a sunny brunch or an afternoon treat.

This recipe yields 12 muffins that have been a favorite in my family for brunch and snack times.

Ingredients

• Dry Ingredients: 2 cups (240 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• Wet Ingredients: 2 large eggs, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) unsalted butter, melted and slightly cooled, 2 tbsp freshly grated lemon zest (about 2 medium lemons), 1/4 cup (60 ml) freshly squeezed lemon juice, 1 tsp pure vanilla extract
• Optional Topping: 2 tbsp coarse or sparkling sugar

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

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Preheat Oven:

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients:

In a separate bowl, whisk the eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until well combined.

Combine Mixtures:

Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined do not overmix.

Fill Muffin Cups:

Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle with coarse sugar if desired.

Bake:

Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Cool:

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

Check price on Amazon

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

Check price on Amazon

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Nothing beats sharing these lemon muffins warm from the oven with family and friends on a bright morning.

Required Tools

12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, zester or fine grater

Allergen Information

Contains eggs, milk (dairy), wheat (gluten), and butter. Verify labels of packaged ingredients for potential cross-contamination.

Nutritional Information

Per muffin: 180 calories, 7 g total fat, 26 g carbohydrates, 3 g protein

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Keeps paper towels accessible for wiping spills, drying hands, and cleaning surfaces while cooking.

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Enjoy these simple sweet lemon zest muffins with a cup of tea or coffee for a delightful treat any time of day.

Recipe FAQs

→ What gives the muffins their bright lemon flavor?

The combination of freshly grated lemon zest and freshly squeezed lemon juice infuses the muffins with bright, natural citrus notes.

→ How do I ensure the muffins stay moist?

Using melted butter, eggs, and milk provides richness and moisture, while careful mixing ensures the batter isn’t overworked, keeping the crumb tender.

→ Can I substitute any ingredients for dietary needs?

You can replace half the milk with Greek yogurt for a tangier, richer texture. However, the muffins contain eggs, dairy, and wheat.

→ What is the best way to mix the batter?

Gently fold the wet and dry ingredients together until just combined to maintain a light and fluffy texture without overmixing.

→ How should I store leftovers?

Store muffins in an airtight container; they freeze well for up to 2 months, preserving freshness and flavor.