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Lemon Muffins

Fluffy and refreshing lemon muffins that are easy to make and perfect for breakfast or as a sweet treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, melted
  • 2 large eggs Use room temperature for best results.
  • 0.5 cups sour cream Greek yogurt can be used as a substitute.
  • 0.25 cups fresh lemon juice
  • Zest of 2 lemons Fresh zest is key for maximum flavor.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter, eggs, sour cream, lemon juice, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix!
Baking
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cool for a few minutes before transferring to a wire rack.

Notes

Serve these muffins warm with a dusting of powdered sugar. Store in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. They can also be frozen for up to three months.