Lemon Muffins Recipe

Bright, zesty, and bursting with citrus flavor, these Lemon Muffins are a delightful treat that will transform your morning routine. Perfect for breakfast on-the-go or as a refreshing afternoon snack, these muffins are incredibly easy to whip up and guaranteed to put a spring in your step!

Why You’ll Love This Recipe

• Intensely Lemony: These muffins are packed with lemon flavor, thanks to both zest and juice.
• Bakery-Style Tops: Learn the secret to achieving those coveted domed muffin tops.
• Versatile: Easily customizable with add-ins like blueberries or poppy seeds.
• Perfect Texture: Tender and moist on the inside with a slightly crisp top.

this Recipe

Ingredients You’ll Need

• All-purpose flour: The foundation of our muffins, providing structure.
• Granulated sugar: For sweetness to balance the tart lemon.
• Baking powder and baking soda: Our leavening agents for perfectly risen muffins.
• Salt: To enhance all the flavors.
• Eggs: For binding and structure.
• Buttermilk: Adds tang and helps create a tender crumb.
• Unsalted butter: For richness and flavor.
• Lemon zest and juice: The star ingredients that give these muffins their vibrant lemon flavor.
• Powdered sugar: For the optional glaze, adding extra sweetness and lemon punch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

• Lemon Blueberry Muffins: Fold in 2 cups of fresh or frozen blueberries for a fruity twist.
• Lemon Poppy Seed Muffins: Add 2 tablespoons of poppy seeds for a classic flavor combination.
• Gluten-Free Option: Swap regular flour for a gluten-free blend for an equally delicious treat.
• Extra Zesty: Double the lemon zest for an even more intense lemon flavor.

How to Make Lemon Muffins

Step 1: Prepare the Dry Ingredients

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Give it a good stir to ensure everything is well mixed.

Step 2: Mix the Wet Ingredients

In a separate, larger bowl, whisk together the eggs, buttermilk, melted butter, lemon zest, and lemon juice until well combined.

Step 3: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring just until combined. The batter will be thick, but resist the urge to overmix!

Step 4: Rest the Batter

Cover the bowl and let the batter rest in the fridge for 30 minutes. This is the secret to achieving those beautiful domed tops!

Step 5: Bake the Muffins

Preheat your oven to 425°F. Line your muffin tin, filling only every other cup for bakery-style tops. Fill the liners generously with batter and sprinkle with sugar if desired.

Step 6: The Baking Magic

Bake at 425°F for 7 minutes, then reduce the temperature to 350°F and continue baking for 15-17 minutes. This temperature shift creates that perfect muffin dome!

Pro Tips for Making the Recipe

• Measure your flour correctly using a kitchen scale or the spoon and level method for the best texture.
• Don’t skip the resting time! It’s crucial for developing those perfect muffin tops.
• Use room temperature ingredients for the best incorporation.
• For extra lemony flavor, rub the lemon zest into the sugar before mixing with other ingredients.

How to Serve

These lemon muffins are delicious on their own, but here are some serving suggestions to elevate your experience:

• Spread with a dollop of lemon curd for an extra citrus kick.
• Serve alongside a steaming cup of Earl Grey tea for a classic pairing.
• Top with a scoop of vanilla ice cream for a dessert-like treat.

Make Ahead and Storage

Storing Leftovers

Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Freezing

These muffins freeze beautifully! Wrap individually in plastic wrap and store in a freezer bag for up to 3 months.

Reheating

Thaw frozen muffins overnight in the refrigerator. Warm in the microwave for 20-30 seconds or in a 300°F oven for about 10 minutes.

FAQs

Can I use regular milk instead of buttermilk?
While buttermilk gives the best results, you can make a substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.

How can I make these muffins healthier?
Try swapping half the all-purpose flour for whole wheat flour, and reduce the sugar by 1/4 cup. You can also use Greek yogurt in place of some of the butter.

Can I make mini muffins with this recipe?
Absolutely! Reduce the baking time to about 10-12 minutes total, checking for doneness with a toothpick.

My muffins didn’t dome. What went wrong?
Ensure you’re filling the muffin cups very full, resting the batter, and following the temperature shift during baking. Also, check that your baking powder and soda are fresh.

These Lemon Muffins are a true celebration of citrus, bringing a burst of sunshine to your day. With their perfect balance of sweet and tart, and that irresistible bakery-style top, they’re sure to become a new favorite in your baking repertoire. So grab those lemons and get baking – a zesty, delicious treat awaits!

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