Food & Cooking Recipes Breakfast & Brunch Recipes Lemon Muffins By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Mike Krautter Prep Time: 30 mins Total Time: 1 hrs 55 mins Yield: 12 Wake up your taste buds with these tangy-sweet lemon muffins. Ingredients 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 Directions 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. 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. Print