Easy Lemon Muffins
These soft, zesty lemon muffins are bursting with citrus flavor and come together with simple pantry ingredients and fresh lemons. Moist, fluffy, and perfect for any time of day, they’re a reliable go-to recipe for beginner and seasoned bakers alike.
Equipment
- Muffin tin
- Paper liners or nonstick spray
- Mixing bowls
- whisk
- Spatula
- - Citrus zester or microplane
- Measuring cups and spoons
- - Ice cream scoop (optional)
- oven
Ingredients
- - 1 3/4 cups all-purpose flour
- - 1 tablespoon lemon zest from 1–2 lemons
- - 2–3 tablespoons fresh lemon juice
- - 2 teaspoons baking powder
- - 1/4 teaspoon salt
- - 3/4 cup granulated sugar
- - 2 large eggs
- - 1/2 cup melted butter or neutral oil
- - 1/2 cup yogurt or sour cream
- - 1 teaspoon vanilla extract
- - Optional 1/2 teaspoon lemon extract
- - Optional Add-ins 1 tablespoon poppy seeds or 1 cup fresh/frozen blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a bowl, whisk together flour, baking powder, salt, and any dry add-ins (e.g., poppy seeds).
- In another bowl, rub lemon zest into the sugar with your fingers to release oils.
- Add eggs, melted butter (or oil), yogurt (or sour cream), lemon juice, vanilla, and optional lemon extract. Mix well.
- Gently combine the wet and dry ingredients. Stir just until no dry streaks remain—do not overmix.
- Fold in blueberries or other mix-ins, if using.
- Scoop batter into muffin cups, filling each about ¾ full.
- Bake for 18–20