# What to Use:
→ Dry Ingredients
01 - 2 cups all-purpose flour (240 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup whole milk (120 ml)
08 - 1/2 cup unsalted butter, melted and slightly cooled (120 ml)
09 - 2 tbsp freshly grated lemon zest (from about 2 medium lemons)
10 - 1/4 cup freshly squeezed lemon juice (60 ml)
11 - 1 tsp pure vanilla extract
→ Optional Topping
12 - 2 tbsp coarse or sparkling sugar
# How to Prepare:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together the eggs, whole milk, melted butter, lemon zest, lemon juice, and vanilla extract until fully combined.
04 - Pour the wet ingredients into the dry ingredients, gently folding with a spatula until just combined, avoiding overmixing.
05 - Divide the batter evenly among the muffin cups, filling each approximately two-thirds full. Optionally, sprinkle coarse sugar on top.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center emerges clean and the tops are lightly golden.
07 - Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
