How do I ensure the muffins stay moist?

Use melted butter and avoid overmixing the batter. The combination of lemon juice and zest also contributes moisture and flavor.

Can I substitute whole milk with a different dairy or non-dairy option?

Yes, you can use buttermilk or a plant-based milk like almond or oat milk for a slightly different texture and flavor.

Both leavening agents help the muffins rise, creating a light and fluffy texture with tender crumbs.

Fresh lemon zest and juice provide the brightest, most vibrant lemon flavor, but bottled lemon juice can be used in a pinch.

Store muffins in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

Moist, fluffy muffins bursting with bright lemon flavor and a sweet, tender crumb—perfect for a sunny brunch or an afternoon treat.

These muffins have become a family favorite every weekend especially for brunch gatherings.

Dry Ingredients: 2 cups (240 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
Wet Ingredients: 2 large eggs, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) unsalted butter melted and slightly cooled, 2 tbsp freshly grated lemon zest (about 2 medium lemons), 1/4 cup (60 ml) freshly squeezed lemon juice, 1 tsp pure vanilla extract
Optional Topping: 2 tbsp coarse or sparkling sugar

Step 1:: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
Step 2:: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3:: In a separate bowl, whisk the eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until well combined.
Step 4:: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined do not overmix.
Step 5:: Divide the batter evenly among the muffin cups filling each about 23 full. Sprinkle with coarse sugar if desired.
Step 6:: Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Step 7:: Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

My kids love enjoying these muffins fresh with a glass of milk on weekend mornings making our kitchen lively and warm.

12-cup muffin tin Mixing bowls Whisk Spatula Measuring cups and spoons Zester or fine grater

Contains Eggs Milk (dairy) Wheat (gluten) Butter If using packaged ingredients verify labels for potential cross-contamination

Per muffin Calories 180 Total Fat 7 g Carbohydrates 26 g Protein 3 g

These muffins bring a refreshing citrus twist to your baking repertoire perfect for any occasion.

→ How do I ensure the muffins stay moist?: Use melted butter and avoid overmixing the batter. The combination of lemon juice and zest also contributes moisture and flavor.
→ Can I substitute whole milk with a different dairy or non-dairy option?: Yes, you can use buttermilk or a plant-based milk like almond or oat milk for a slightly different texture and flavor.
→ What is the purpose of baking soda and baking powder in these muffins?: Both leavening agents help the muffins rise, creating a light and fluffy texture with tender crumbs.
→ Is it necessary to use fresh lemon zest and juice?: Fresh lemon zest and juice provide the brightest, most vibrant lemon flavor, but bottled lemon juice can be used in a pinch.
→ How should I store leftovers to maintain freshness?: Store muffins in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.