Easy Lemon Muffins: The Perfect Spring Recipe

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The zesty flavor of lemons is the perfect way to welcome Spring.  These Easy Lemon Muffins are not only easy, but delicious for you to try.  Make them as a quick breakfast, since it is an easy recipe requiring minimal ingredients and effort.  Maybe as an afternoon treat with a cup of tea or serve at any of your Springtime Brunches.

Always use fresh ingredients with both the lemon zest and juice.  Zest adds the fragrant oils and the juice has just the right amount of tang to make these muffins irresistible. 

 

Lemon is one of my favorite flavors as it’s such a fresh flavor to welcome Springrime.  Who loves lemons?

 

The great part about this recipe is that it has such an amazing lemon flavor. It’s one of those “wake up your mouth” tastes that follow up with a sweetness that will have you coming back for more. 

These simple lemon muffins need to be a recipe that you make over and over again. 

Easy Lemon Muffins

Since these muffins are so simple to make, waking up a bit earlier than everyone in the house to make homemade muffins won’t be a big deal at all. 

Ingredients needed to make these easy lemon muffins

For the muffins

• 2 C all-purpose flour
• 1/2 C granulated sugar
• 3 tsp baking powder
• 1/2 tsp salt
• Zest and juice of 1 lemon (approx. 1 Tbsp zest and 2 Tbsp juice)
• 3/4 C whole milk
• 1/3 Cup vegetable oil
• 1 egg
• 1 drop yellow gel food coloring (optional)

For the topping

• 1 C all-purpose flour
• 1/4 C brown sugar
• 2 Tbsp granulated sugar
• 6 Tbsp butter, melted

 

Supplies needed for this recipe:

• Zester
• Muffin pan
• Sifter
• Measuring cups
• Measuring spoons
• Paper liners

How to Make these Moist Lemon Muffins

Preheat oven to 375 degrees F.

Line a muffin pan with paper liners and set aside.

In a small bowl, sift together flour, granulated sugar, baking powder, and salt. Set aside.

Zest lemon.

In a larger bowl, mix together lemon juice, zest, milk, oil, and egg.

Slowly add dry ingredients into wet ingredients. Mix until muffin batter forms.

Add a small drop of yellow gel food coloring into the batter and mix until tinted (optional).

Scoop batter into each section of the muffin pan, filling it about 2/3 of the way.

In a separate bowl, mix all of the ingredients for the muffin topping – cut with a fork to create a “grainy” sugar topping.

Sprinkle the sugar muffin topping over each filled section of the pan.

Bake for 23-25 minutes. Serve and enjoy!

A few easy steps

Gather your ingredients

Sift your dry ingredients together

Zest your lemon

Mix wet ingredients together

Mix wet and dry ingredients together

Mix until incorporated

Fill muffin tins 2/3 full and add topping

Bake and enjoy.

Make these Muffins Your Own

If you love a glaze, mix 1 – 2 Tablespoons fresh lemon juice to 1/2 cup powdered sugar and drizzle on top after cooled.

Add poppy seeds – either mix in a few, about 2 – 3 Tablespoons in the mix, or sprinkle on top.

Can I use coconut oil instead of vegetable oil?

Of course. If you’re wanting to add a bit sweeter or a flavor, swapping out the vegetable oil for coconut oil is a great way to make it happen. Just keep the measurements the same and make the switch. 

How do you zest a lemon?

Zesting a lemon isn’t hard but there are a few things to keep in mind. Make certain that you clean the outside of the lemon really well since that is the part that you zest. Did you know the white part is called the pith?

Once you have that done, use your zester and start to rub it back to fourth on the yellow outer skin. If you get to the portion of the lemon that is white, you need to turn the lemon and start to zest in a totally different area. 

How do I know my muffins are done baking?

The easiest way to know that your muffins are done baking is to use the toothpick method and insert a clean toothpick right in the middle of the muffin. If it comes out clean, they’re ready to be pulled from the oven. 

 

Like this simple muffin recipe? Check out these as well! 

• Simple Sweet Muffins
• Pumpkin French Toast Casserole
• Sausage and Egg Breakfast Casserole

 

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