Simple Sweet Lemon Zest

Moist, fluffy muffins bursting with bright lemon flavor and a sweet, tender crumb perfect for a sunny brunch or an afternoon treat.

This recipe quickly became a favorite for weekend brunches and easy snacks. The lemon zest adds a fresh twist that everyone loves.

Ingredients

• Dry Ingredients: 2 cups (240 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• Wet Ingredients: 2 large eggs, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) unsalted butter melted and slightly cooled, 2 tbsp freshly grated lemon zest (about 2 medium lemons), 1/4 cup (60 ml) freshly squeezed lemon juice, 1 tsp pure vanilla extract
• Optional Topping: 2 tbsp coarse or sparkling sugar

Instructions

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

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Step 1:

Preheat the oven to 375°F (190°C) Line a 12-cup muffin tin with paper liners or lightly grease with butter.

Step 2:

In a large bowl whisk together the flour sugar baking powder baking soda and salt.

Step 3:

In a separate bowl whisk the eggs milk melted butter lemon zest lemon juice and vanilla extract until well combined.

Step 4:

Pour the wet ingredients into the dry ingredients Gently fold together with a spatula until just combined do not overmix.

Step 5:

Divide the batter evenly among the muffin cups filling each about 2/3 full Sprinkle with coarse sugar if desired.

Step 6:

Bake for 1618 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Step 7:

Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

Check price on Amazon

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

Check price on Amazon

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My family enjoys gathering around these muffins on weekend mornings sharing stories and fresh baked goodness.

Notes

These muffins freeze well store in an airtight container for up to 2 months.

Required Tools

12-cup muffin tin Mixing bowls Whisk Spatula Measuring cups and spoons Zester or fine grater

Allergen Information

Contains Eggs Milk (dairy) Wheat (gluten) Butter If using packaged ingredients verify labels for potential cross-contamination.

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Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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These sweet lemon zest muffins offer a perfect balance of tangy and sweet with a tender crumb every time.

Questions & Answers

→ How do I get the muffins fluffy and moist?

Use fresh ingredients and gently fold wet and dry components to avoid overmixing, preserving the batter’s lightness.

→ What’s the role of lemon zest and juice?

Lemon zest adds intense citrus aroma while the juice brings bright, tangy flavor that complements the sweet crumb.

→ Can I substitute ingredients for dietary needs?

Yes, swapping half the milk with Greek yogurt adds moisture and tang, while keeping a tender texture.

→ How should the topping be applied?

Sprinkle coarse or sparkling sugar on the batter before baking to create a crunchy, shimmering top.

→ What’s the best way to store these muffins?

Store in an airtight container at room temperature for up to two days or freeze for longer freshness.

→ How do I tell when the muffins are done baking?

Insert a toothpick into the center; it should come out clean when muffins are fully baked.