Quick And Easy Lemon Muffins

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These lemony 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.

Jump to:

• Why you will love this recipe
• What you need to make Lemon Muffins
• How to make Lemon Muffins
• Tips & tricks
• Recipe FAQ
• More quick & easy muffin recipes
• Recipe
• Reviews

I've always loved making muffins and it's definitely my favorite thing to recipe test (so tasty!) and photograph (so much fun!). My co-workers love it as well - because they get all the leftovers.

This lemon muffins recipe got all thumbs up, and I am super excited for you to try it out for yourself!

Why you will love this recipe

• It's quick and all done in under 30 minutes
• It's easy - even kids can make them!
• Lots of lemon flavor from lemon zest
• The texture! These are super moist lemon muffins that keep well for multiple days.
• Delicious as they are for breakfast, brunch, dessert or a snack
• A great cupcake base topped with whipped cream frosting or to make Lemon Meringue Cupcakes

What you need to make Lemon Muffins

Ingredient notes & substitutions

• Salted butter can be swapped for unsalted butter and a ½ teaspoon of salt
• Vanilla extract can be swapped for vanilla powder or vanilla sugar. Mix them in with the flour and baking powder.
• Milk can be full fat, low fat, or anything in between
• Lemon zest - wash the lemon before zesting and use organic if possible
• Flour: I use all purpose flour
• Add poppy seeds to make Lemon Poppy Seed Muffins

How to make Lemon Muffins

1. Place flour and baking powder in a medium bowl
2. Mix well
3. In another large mixing bowl, add the butter and sugar
4. Mix well until fluffy and creamy

5. Add eggs
6. Mix well
7. Add the flour & baking powder mixture ot the wet ingredients
8. Stir until just well combined, not more

9. Add milk, vanilla extract and lemon zest
10. Mix until smooth, not more
11. Use a spoon to scoop into a lined muffin pan
12. Bake for 16-20 minutes at 400°F (200°C), until a toothpick or cake tester inserted in the middle of a muffin comes out without batter on it. Place lemn muffins on a wire rack to cool.

Tips & tricks

• Zest your lemon carefully - try to get only the bright yellow zest, and avoid the more bitter, white, underneath it
• Add a bit of fresh lemon juice if you want even more lemon flavor and don't mind a touch of acidity
• Use room temperature ingredients to avoid the batter breaking
• Cream the butter with the sugar, it should be soft, creamy and fluffy before adding in the dry ingredients
• If your butter comes straight from the refrigerator, cream it on its own before adding the sugar
• If the batter does break - don't worry, just continue on and it will resolve itself in the oven
• Don't overmix your batter - after adding the dry ingredients you want to mix as little as possible, or you might end up with dense and chewy muffins
• 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
• Make mini muffins by using a mini muffin tin and liners and baking for 10-12 minutes. 1 batch of this recipe makes 40 mini muffins.
• Store leftover lemon muffins in room temperature in a muffin tin or plastic bags. They're good for 3-4 days but OK for longer.
• Freeze leftover lemon muffins 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.
• Thaw muffins in room temperature, in the microwave at 50% in 30 second intervals or in the oven at 350°F (175°C) for 5-7 minutes.

Recipe FAQ

More quick & easy muffin recipes

Looking for more quick & easy muffin recipes, like these Lemon Muffins?

• Pumpkin Banana Muffins with Chocolate Chips
• Vanilla Muffins
• Pistachio Muffins
• Cinnamon Muffins
• Double Chocolate Chip Muffins
• Raspberry White Chocolate Muffins
• German Muffins
• Cinnamon Apple Muffins

Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.

Recipe