These lemony Lemon Muffins are light and super moist, with lots of delicious lemon flavor! This recipe is as easy as it getsand all done in just 30 minutes,for a breakfast, dessert or snackthe whole family will love.
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
The exact baking time will depend on your oven. If you're not sure, start with 16 minutes and then test them, and add a few more minutes if they're not quite done yet.
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.