Description
These moist, zesty lemon muffins are light, fluffy, and packed with citrus flavor. Perfect for breakfast, snacks, or weekend brunch.
Ingredients
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2 large eggs
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¾ cup granulated sugar
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½ cup vegetable oil
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Zest of 2 lemons
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¼ cup fresh lemon juice
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½ cup buttermilk or plain yogurt
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1 tsp lemon extract (optional)
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2 cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Optional Add-ins:
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1 tbsp poppy seeds
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1 cup fresh or frozen blueberries
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Streusel topping or lemon glaze
Instructions
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Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
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In a bowl, whisk eggs, sugar, oil, zest, juice, buttermilk, and lemon extract.
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In another bowl, combine flour, baking powder, baking soda, and salt.
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Fold dry into wet ingredients. Mix gently until just combined.
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Fill muffin cups ¾ full. Add toppings if using.
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Bake for 20–23 minutes or until a toothpick comes out clean.
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Cool 5 minutes in the pan, then transfer to a wire rack.
Notes
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Zest lemons before juicing for maximum flavor.
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Avoid overmixing to keep muffins tender.
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For extra zing, drizzle with lemon glaze after baking.
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Muffins freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20–23 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 188 kcal
- Sugar: 17g
- Sodium: 188mg
- Fat: 12g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 38mg