Introduction

These easy lemon muffins are bright, fluffy, and perfect for a quick breakfast or snack. With a fresh lemon zest flavor, they bring a delightful citrus twist that’s simple to make and sure to please.

Easy Lemon Muffins Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon lemon zest (from about 2 lemons)
2 large eggs
1/2 cup unsalted butter, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Step 2: In a large bowl, combine the flour, sugar, and lemon zest. In another bowl, whisk the eggs and melted butter together.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
Step 4: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 5: Bake for 18–22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 6: Let the muffins cool for a few minutes in the pan, then transfer to a wire rack to cool completely before serving.

Tips & Variations

For extra lemon flavor, add 1 tablespoon of fresh lemon juice to the batter.
Swap half the butter for yogurt or sour cream to make the muffins more moist.
Top with a simple lemon glaze made from powdered sugar and lemon juice for added sweetness.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before serving. Reheat briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon zest?

Yes, you can substitute 1 teaspoon of lemon extract for the fresh zest, but fresh zest gives a brighter, more natural flavor.

How do I prevent my muffins from becoming dry?

Avoid overmixing the batter and be careful not to overbake. Adding a bit of yogurt or sour cream can also help keep the muffins moist.

Easy Lemon Muffins Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

These Easy Lemon Muffins are a delightful treat bursting with fresh lemon flavor and a tender crumb. Perfect for breakfast, brunch, or a light dessert, these muffins come together quickly with simple ingredients and a straightforward baking process.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon lemon zest (about 2 lemons)
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

2 large eggs
1/2 cup unsalted butter, melted and slightly cooled
2/3 cup milk
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
Prepare the Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Stir in the sugar and fresh lemon zest to evenly distribute the flavors.
Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter, milk, lemon juice, and vanilla extract until smooth and well combined.
Combine Batter: Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; some lumps are fine to keep the muffins tender.
Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled muffins made with powdered sugar and lemon juice.
To keep muffins moist, store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
You can substitute whole milk with almond or oat milk for a dairy-free option, but results may vary slightly.

Keywords: lemon muffins, easy lemon muffins, quick muffins, lemon zest muffins, breakfast muffins