These easy Lemon Muffins are light and super moist, with lots of delicious lemon flavor! This recipe is as easy as it gets and all done in just 30 minutes, for a breakfast, dessert, or snack the whole family will love.
Light, Moist, and Lemony!
I've always loved making muffins and it's definitely my favorite thing to recipe test (so tasty!) and photograph (so much fun!).
And I really, REALLY, love to eat them. These are no exception! They're based on my old tried and tested Vanilla Muffins recipe, but with a nice pop of lemon flavor.
They got all thumbs up from my taste testers, and I am super excited for you to try them out for yourself!
Just Basic Ingredients for This One!
Let's Bake!
This recipe is super easy to make - let's do it together.
1. Mix Together the Dry Ingredients
We start with this step to ensure the baking powder and salt is evenly spread out throughout the flour. This means it will be evenly spread out in the batter as well, and we definitely want that!
2. Cream Butter & Sugar
Creaming means mixing together butter and sugar until fluffy and creamy. To make this process quick and easy, it's best to start with room temperature butter. But don't worry if your butter is cold - it's just going to take a while longer.
Don't rush this step! This is where we ensure the muffins end up moist and tender instead of dry and chewy.
3. Mix in the Rest of the Ingredients
First, mix in the eggs and ensure the batter is really fluffy. Then, add the dry ingredients, milk, and lemon zest, and gently mix it together. I say gently, because you don't want to overmix at this point. Just mix it enough so that it's all combined - but no more!
4. Scoop Into a Muffin Liners & Bake
I like to use a muffin tin, it helps the muffins keep their shape. But if you don't have one, just place liners on a regular baking sheet. Just don't overfill them, ¾ of the way is the sweet spot.
Then in the oven they go!
5. All Done!
The exact time the muffins need to bake will depend on your oven. But they should be nice and golden on top when done. To make sure they are cooked on the inside as well, insert a tooth pick or cake tester to one of the muffins. If it comes out dry - or almost dry - they're done!
My Best Tips for Juicy Lemon Muffins
- Zest your lemon carefully. Try to get only the bright yellow zest, and avoid the more bitter, white, skin underneath it. Yes, this is tedious, but it is worth it for the best taste.
- For even more lemon flavor, add a little bit of lemon juice. This also adds a nice pop of acidity. Just don't add too much, or the batter can break.
- Use room temperature ingredients to avoid the batter breaking.
- If the batter does break - don't worry; just continue on, and it will usually resolve itself in the oven.
- Don't bake them too long - if you're unsure if your oven is fast or slow, start checking them at 16 minutes and then every 2 minutes until done.
Want to Make Mini Muffins?
Of course you do, they're so cute! To make them, use a mini muffin tin and liners (or place liners on a baking sheet) and bake for 10-12 minutes.
One batch of this recipe will make 40 mini muffins.
Storing, Freezing & Thawing Instructions
Storing leftovers: Store in room temperature in a muffin tin or plastic bags. They're best for 3-4 days, but OK for up to a week.
Freezing leftovers: Freeze in plastic bags for up to 3 months. For best results, place them in plastic bags just before they are entirely cooled down and freeze immediately.
Thawing frozen muffins: It's best to thaw them slowly in room temperature. You can also thaw them in the microwave at 50% effect in 30-second intervals or in the oven at 350°F (175°C) for 5-7 minutes.
More Quick & Easy Muffin Recipes
- Easy Vanilla Muffins28 Minutes
- German Muffins with Raisins & Almonds28 Minutes
- Raspberry Muffins35 Minutes
- Cinnamon Muffins with Cinnamon Sugar Topping28 Minutes
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Lemon Muffins
Print RateIngredients
- 1 cup salted butter at room temperature, cut in small pieces; or unsalted + ½ teaspoon salt
- 1 cup sugar
- 2 eggs at room temperature
- 2 cups flour
- 2 teaspoon baking powder
- 1 cup milk at room temperature
- 1 teaspoon vanilla extract or vanilla sugar / vanilla powder added with the dry ingredients
- 1 lemon zest only
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
- Place sugar and butter in a large bowl and mix until fluffy.1 cup salted butter, 1 cup sugar
- Add the eggs and mix well.2 eggs
- In a separate bowl, mix together flour and baking powder. Then add it to the egg, butter & sugar mixture and mix just enough for it to be well blended.2 cups flour, 2 teaspoon baking powder
- Add milk, vanilla extract and lemon zest, and mix until smooth.1 cup milk, 1 teaspoon vanilla extract, 1 lemon
- Scoop batter into muffin liners. Don't fill them more than ¾ of the way as they will rise.
- Place the muffins in the middle of the oven and bake for 16-20 minutes. Test with a cake tester or tooth pick – it should come out with no or very little cake batter when they are done. Enjoy!
Notes
- For even more lemon flavor, add a little bit of lemon juice. This also adds a nice pop of acidity. Just don't add too much, or the batter can break.
- Use room temperature ingredients to avoid the batter breaking.
- If the batter does break - don't worry; just continue on, and it will usually resolve itself in the oven.
- To make mini muffins: Use mini muffin liners and bake them for 10-12 minutes. One batch of this recipe makes 40 mini muffins.
Storing, Freezing & Thawing Instructions
- Storing leftovers: Store in room temperature in a muffin tin or plastic bags. They're best for 3-4 days, but OK for up to a week.
- Freezing leftovers: Freeze in plastic bags for up to 3 months. For best results, place them in plastic bags just before they are entirely cooled down and freeze immediately.
- Thawing frozen muffins: It's best to thaw them slowly in room temperature. You can also thaw them in the microwave at 50% effect in 30-second intervals or in the oven at 350°F (175°C) for 5-7 minutes.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Mrs P A winkfield (Pat)
Is your 400f or 200c for a fan oven or a non-fan ovenplease?
Emmeline Kemperyd
Non-fan oven! /Emmeline
Emily
I am definitely going to try these. Husband and I got gifted some whipped ghost pepper honey and I'm going to make a cream cheese drizzle for the lemon muffins with that!
Emmeline Kemperyd
Oh that honey sounds very interesting! Hope you like them! /Emmeline
Karlie
My son is obsessed with the lemon pound cake from Starbucks and he says he prefers these muffins now. I do add a lemon glaze on top once the muffins are fully cooled, but wow, the muffin recipe itself is perfect as is! These will be added to our regular rotation.
Emmeline Kemperyd
Hi Karlie! Wow, that's a great review! Thank you for coming backa and letting me know you enjoyed them. A lemon glaze on top sounds absolutely delicious! /Emmeline
Katie
Is it plain or self raising flour??
Emmeline Kemperyd
Plain flour!
Charles Ryan
I will definitely try these and with the extra lemon juice. You can’t get too much lemon for me.
Emmeline Kemperyd
Hi Charles! Totally agree! You might want to try my Lemon Poppy Seed Muffins as well, they have even more lemons PLUS a lemon glaze 🫣
Shawn
They baked up so pretty and they are delicious! I added a couple tablespoons of fresh lemon juice along with the zest. I would definitely make these again.!
Emmeline Kemperyd
Sounds like a delicious addition!
Asitha Jayawardena
Wow! Even without butter, it looks lovely. Thank you 😊🙏