Lemon Muffins

Photo: Mike Krautter
Prep Time:
30 mins
Total Time:
1 hrs 55 mins

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


  • 2 ½ cups all-purpose flour

  • 1 ¾ teaspoons baking powder

  • ¼ teaspoon baking soda

  • 1 teaspoon coarse salt

  • 1 cup sugar, plus more for sprinkling (optional)

  • 2 large eggs, room temperature

  • 1 ½ teaspoons lemon zest plus ¼ cup lemon juice

  • ¼ cup whole milk, room temperature

  • 1 stick unsalted butter, melted and cooled


  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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