Lemon Muffins

These wonderful Lemon Muffins are tangy-sweet muffins that will wake up your taste buds in the morning!

2 1/2 cups all-purpose flour

1 3/4 tsp. baking powder

1/4 tsp. baking soda

1 tsp. coarse salt

1 cup sugar

2 large eggs, room temperature

1 1/2 tsp. lemon zest plus 1/4 cup lemon juice

1/4 cup whole milk, room temperature

1/2 unsalted butter, melted and cooled

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl whisk sugar, eggs, zest, lemon juice and milk together. Stir wet ingredients into dry ingredients, just to combine.

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar if desired.

Bake  20 minutes, until tops spring back when lightly touched.

Cool 5 minutes in pan, then transfer to a wire rack to completely cool.

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