Extra Fluffy Lemon Muffins
Super simple to make and fully lemony flavor, these Lemon Muffins may become your go-to whenever you need a sweet treat. They are sweet with the bright acidity of lemon, and make a wonderful breakfast or afternoon snack with a cup of tea or coffee.
To prepare these fluffy lemon muffins, you begin by beating the eggs with the sugar followed by the oil, milk, lemon zest, lemon juice, flour, and baking powder until combined. Then, the mixture gets divided between muffin cups before being garnished with sprinkles. Finally, they get baked in the oven until they have risen and are lightly golden on top. Eaten as they are or with butter, they make a perfect breakfast!
What are Lemon Muffins?
Lemon muffins are muffins that are infused with lemon flavor. Sometimes, this means that the muffins will include lemon extract, but this version relies solely on fresh lemons as they offer the best flavor. This recipe uses both the lemon zest and lemon juice, as they have different properties. Lemon zest provides the muffins with that true lemon fragrance whereas lemon juice gives the muffins that signature tanginess that lemons have.
Pro Tips
- When you grate the skin from the lemon, make sure you only get the yellow part rather than the white part beneath it. The yellow part is where the best flavor is whereas the white part tends to be quite bitter.
- Use a large cookie scoop or measuring cup to divide the batter up between the muffin cups, and ensure that the muffins will all be even in size.
- Keep an eye on the muffins during the baking time to make sure they don’t overbake. You will be able to tell they are baked when they are lightly golden and a skewer inserted into the middle comes out clean.
- If you would like these lemon muffins to be dairy-free, you can replace the milk with plant-based milk like almond milk or soy milk.
- If you have other citrus fruit to use up, you could make these muffins with limes or oranges instead.
What to Serve with Lemon Muffins?
These lemon muffins can be served as they are with a hot cup of coffee for breakfast. Alternatively, you can slice them in half and spread them with butter or jam to make them even more delicious for breakfast.
Can I Make These Lemon Muffins Dairy-Free?
Yes, you can! The only dairy element that these lemon muffins include is milk, but fortunately, it is easy to replace with plant milks such as almond flour or soy milk. These milks may just impart a slightly different flavor to the muffins, but otherwise, they should work out the same.
Can I Make This Lemon Muffin Recipe Gluten-Free?
No. Since gluten-free flour and all-purpose flour act differently and require different amounts of liquid, you shouldn’t replace the wheat flour with gluten-free flour in this recipe.
How Do I Know the Muffins are Baked?
To test the lemon muffins to see if they are baked, you can insert a toothpick or bamboo skewer into their centres to see if it comes out clean. If the skewer comes out with wet batter, you will know the muffins need a few more minutes to bake. On the other hand, if the skewer comes out clean or with a few dry crumbs on it, you will know the muffins are properly cooked through.
How Do I Make Sure My Muffins Are Extra Moist?
To make sure these muffins are extra moist, you can add a bit of sour cream or yogurt to the batter, which will help retain moisture. Additionally, be careful not to overmix the batter, as this can lead to dense muffins. Lastly, ensure the muffins are not overbaked; check for doneness with a toothpick and remove them from the oven as soon as it comes out clean.
How to Store Lemon Muffins
Since these lemon muffins contain quite a bit of moisture in the form of oil, lemon juice, and milk, they should stay quite fresh for up to 5 days at room temperature. Simply place them in an airtight container to store before you serve them.
Ingredients
How to Make Lemon Muffins
Beat the eggs with the sugar in a bowl. Beat in the oil, milk, lemon juice, lemon peel, flour, and baking powder until a smooth batter forms.
Beat the eggs with the sugar in a bowl. Beat in the oil, milk, lemon juice, lemon peel, flour, and baking powder until a smooth batter forms.
Divide the batter between 6 muffin cups and sprinkle them with sprinkles. Bake them in a 356 F/180 C oven for 20 minutes.
Divide the batter between 6 muffin cups and sprinkle them with sprinkles. Bake them in a 356 F/180 C oven for 20 minutes.
Allow the muffins to cool before serving.
Allow the muffins to cool before serving.
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