Easy Lemon Muffins
User Reviews
5
Easy Lemon Muffins
Description
Easy Lemon Muffins combine simple pantry ingredients such as all-purpose flour, baking powder, and sugar with fresh lemon zest and juice to create a light and flavorful quick bread. The muffin batter is gently mixed to keep the texture tender, then baked in a muffin tin with a crumbly topping of flour, sugar, and softened butter that adds a subtle crunch. This topping crisps during baking, contrasting nicely with the soft, moist muffins underneath. The lemon components provide a bright note that complements the sweetness without overwhelming it.
These muffins are baked at 350°F (180°C) for about 18 to 25 minutes, with a small batch size that fits a medium muffin tin well. Letting them cool for about 10 minutes before removing helps the muffins set and hold their shape. The straightforward mixing method and common ingredients make this a practical recipe for everyday baking.
You can enjoy these muffins fresh or store them in an airtight container at room temperature for a couple of days. For longer storage, refrigeration with paper towels inside the container can help maintain moisture, or freezing extends their shelf life up to two months. Adjusting the lemon flavor is easy by adding extra zest or lemon extract if a stronger citrus note is preferred.
Ingredients
TOPPING
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1½ tablespoons butter soft
FOR THE MUFFINS
- 1 cup all-purpose flour
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- lemon zest of 1
- 6 tablespoons granulated sugar
- 1 large egg room temperature
- 5 tablespoons milk 2% fat, room temperature
- 2 tablespoons vegetable oil I use corn oil, or melted butter
- 1 tablespoon lemon juice room temperature
*for room temperature remove from the fridge 30-45 minutes before using.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 6 medium size muffin tin.
FOR THE TOPPING
- In a small bowl mix together the flour and sugar add the butter and mix with a fork, pastry cutter or even clean hands to form coarse crumbs, set aside.
FOR THE MUFFINS
- In a medium bowl beat with a fork, the egg, milk and oil until well combined.
- In a large bowl whisk together the flour, baking powder, salt, zest and sugar. Make a well in the centre and add the beaten egg mixture and lemon juice, mix just until flour is wet, about 15-16 stirs, no more.
- Spoon the batter into the prepared muffin pan, ( I made 5 muffins but I like to fill my pan). Top with the crumb topping and bake for about 18-25 minutes. Let cool about 10 minutes before removing from pan. Enjoy!
Notes
- Enhance lemon flavor by adding more zest or a drop of lemon extract to the batter.
- Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate muffins in a container lined with paper towels to prevent moisture buildup; keep for up to 1 week.
- Freeze muffins in a freezer-safe bag or container for up to 2 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5muffins
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 38mg | 13% |
| Sodium | 177mg | 7% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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