Lemon muffins
These lemon muffins combine tangy lemon zest with a fluffy texture, making them a perfect sweet treat. With simple ingredients and an easy method, you'll have delightful muffins ready in about 20 minutes.
Cook time 30 min
Prep time 35 min
Ingredients:
2 cups self-raising flour1/2 cup sugar
1.25 cups milk (1% fat)
1 egg
1/3 cup butter
2 tbsp lemon zest
These lemon muffins are the perfect blend of tangy and sweet, making them a delightful treat for any occasion. With just a few simple ingredients and easy-to-follow steps, you'll have delicious, fluffy muffins in no time.
Instructions:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners, or grease it lightly with cooking spray or butter.
In a large mixing bowl, whisk together the self-raising flour and sugar until well combined.
In another bowl, beat the egg. Add the milk and melted butter to the egg, stirring until well mixed.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the lemon zest into the batter. This will add a refreshing citrus flavor to the muffins.
Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the batter.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Enjoy these lemon muffins fresh out of the oven for a burst of citrus flavor. They are perfect for breakfast, snack time, or even as a dessert. Store any leftovers in an airtight container to keep them moist and delicious.
Lemon muffins FAQ:
The lemon muffins should be baked for 18-20 minutes at 375°F (190°C). To check doneness, insert a toothpick into the center of a muffin; it should come out clean.
Store leftover lemon muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze individually for up to 3 months.
Yes, you can substitute all-purpose flour for self-raising flour by adding 1.5 teaspoons of baking powder per cup of flour used. Make sure to adjust the sugar if desired.
You can substitute melted coconut oil or a non-dairy butter alternative in this recipe. The flavor may vary slightly, but the muffins should maintain their texture.
If you don't have a toothpick, gently press the top of a muffin; it should spring back when fully baked. The edges should also be lightly golden.
Cooking Tips:
- Preheat your oven to 375°F (190°C) before you start mixing the ingredients to ensure it’s at the correct temperature when you’re ready to bake.
- Ensure the butter is softened at room temperature before mixing it with the other ingredients for a smoother batter.
- Gently fold the lemon zest into the batter to evenly distribute the flavor without overmixing and making the muffins dense.
- Use an ice cream scoop to evenly portion the batter into muffin cups, making sure each muffin bakes evenly.
- For a burst of extra lemon flavor, consider adding a teaspoon of freshly squeezed lemon juice to the batter.
- Check the muffins a couple of minutes before the recommended baking time is up by inserting a toothpick into the center; if it comes out clean, the muffins are done.
Nutrition Facts
12 ServingsCalories 190kcal
Protein 4.41g
Carbohydrates 27g
Fiber 0.75g
Sugar 10g
Fat 6g
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