Lemon Muffins
These light and fluffy lemon muffins are perfect for breakfast or a snack. Bursting with fresh lemon flavor, they are easy to make and sure to brighten your day.
This recipe is american style, breakfast, scaled for 6 servings, with 15 min prep and 20 min cook.
Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6
Quick cooking notes
- Core ingredients include baking powder, salt, large eggs, lemon juice.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 2 tbsp baking powder
- 0.5 tsp salt
- 2 large eggs
- 3 tbsp lemon juice
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 0.5 cups vegetable oil
- 2 tbsp lemon zest
- 1 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, vegetable oil, eggs, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 190
- Protein: 4 g
- Fat: 8 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Sugar: 5 g
- Sodium: 150 mg
Nutrition values are estimates based on stored ingredient totals and serving size.