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Lemon Muffins Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 10 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Indulge in the bright, zesty flavors of homemade Lemon Muffins. These bakery-style treats boast a perfect balance of tangy lemon and sweet, moist crumb, topped with an optional lemon glaze for an extra burst of citrus. Ideal for breakfast, brunch, or a delightful snack any time of day.

Ingredients

Units Scale
  • 3 1/2 cups all-purpose flour (420 grams)
  • 1 3/4 cups granulated sugar (350 grams)
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk (240 ml)
  • 1/2 cup unsalted butter, melted & cooled (113 grams)
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice (60 ml)

Lemon Glaze (optional):

  • 1 cup powdered sugar (113 grams)
  • 1 tbsp lemon juice

Instructions

  1. Combine dry ingredients:ย In a mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Stir with a spoon to combine and set aside.
  2. Mix wet ingredients:ย In a larger mixing bowl, combine the eggs, buttermilk, melted & cooled butter, lemon zest, and lemon juice. Stir to combine with a spatula for 30 seconds.
  3. Incorporate dry into wet:ย Gradually mix the dry ingredients into the wet ingredients, mixing by hand just until combined. The batter will be very thick.
  4. Rest the batter:ย Cover the bowl with a towel and allow the batter to rest for 30 minutes in the fridge. During this time, preheat the oven to 425ยบF.
  5. Prepare muffin pan:ย For bakery-style muffin tops, line a 12-count muffin pan with 6 muffin liners, filling every other muffin well with batter.
  6. Fill muffin liners:ย Fill the liners very full with batter, about 8-10 heaping tablespoons each. Use a butter knife to smooth the tops if lumpy. Sprinkle with sanding sugar.
  7. Bake the muffins:ย Place one pan in the center of the oven and bake for 7 minutes at 425ยบF. Then, keep the muffins in the oven and turn the temperature down to 350ยบF, baking for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and repeat:ย Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to increase the temperature back to 425ยบF for the initial baking.
  9. Lemon Glaze (optional):
    Mix the powdered sugar and lemon juice together with a spoon. Adjust consistency with more lemon juice if needed. Dip muffin tops into the glaze or spread it over them with a spoon.

Notes

  • Measure the flour on a kitchen scale or by using the spoon and level method.
  • For gluten-free muffins, use King Arthur’s Gluten Free Measure for Measure Flour as a one-for-one substitute.
  • For lemon blueberry muffins, add 2 cups of fresh or frozen blueberries to the batter.
  • For lemon poppy seed muffins, add 2 tablespoons of poppy seeds to the batter.
  • Refrigerate remaining batter between batches for best results.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 350
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 50mg

Find it online: https://emilyquickdinners.com/lemon-muffins-recipe/