New This Month

Lemon Muffins

Wake up your taste buds with these tangy-sweet lemon muffins.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: Mike Krautter

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 cup sugar, plus more for sprinkling (optional)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
  • 1/4 cup whole milk, room temperature
  • 1 stick unsalted butter, melted and cooled

Directions

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.

  2. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

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