Who doesn’t love muffins? This easy lemon muffins recipe is so flavorful and simple to make. It’s a great breakfast recipe that will have everyone hopping out of bed. Lemon is such a great, fresh flavor to welcome in the Spring but I love something lemony all year long. Do you love lemon?
These are great for all of those for brunches or showers always happening in the spring such as graduations, wedding or baby showers, or for Mother’s Day.
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.
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.
Easy Lemon Muffins
You're going to love these easy lemon muffins!
Ingredients
- 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
Instructions
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.
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 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!
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Oh my goodness! Lemon cake in a muffin… Delicious!! Thank you for the recipe and I have one lemon sitting in my basket right now… 😉
Happy baking and happy spring to you,
Barb 🙂
Lemon is one of my favorite baked flavors. So many ways to enjoy
My husband loves lemon baked goods and these sound delicious. These are getting tried this weekend.
Hope he likes them as much as I do. They are almost addicting.
Wow, they look so fresh and delicious. Yum!
Two perfect words to describe them.
Oh, a lemon muffin! Divine for spring and summer!
They are so good – I think I need to order lemons and make a batch this week.
I love anything lemon! I will have to try these for sure!
Lemon is probably my favorite flavor of things. It’s great for any meal.
I made these lemon muffins yesterday and they are delicious. My entire family adores them. Thank you for sharing such a wonderful recipe.
I’m so glad to hear this. It’s a favorite for us too.
I love how your recipe incorporate another muffin topping at the top! Surely gives more flavor and texture! Great recipe!
I love the little crumbles on top. Especially when crunchy.