Lemon Muffins Recipe

This easy Lemon Muffins Recipe has summer written all over it. Light, tangy, and perfectly moist, lemon muffins will brighten up any breakfast table or picnic.

What You Need

Wash and dry lemon. In a large bowl, zest the yellow part only with a zester. Then squeeze the fresh lemon juice.


Add milk and whisk to combine, then let stand for 10 minutes so the mixture curdles.


Add egg, oil, maple syrup, baking powder, baking soda and salt and whisk liquid ingredients until smooth with no lumps.


Use a spatula to gently stir in the flour, just enough to combine. Do not overmix the lemon muffin batter, it’s OK to have a few white flour patches.


Fill 12 openings of a muffin tin with batter. Place in the oven and bake lemon muffins at 350° until a toothpick inserted in the center comes out clean.


Remove muffins from the oven and let them cool in the muffin tin for 10 minutes before transferring onto a wire rack. Enjoy!


To Store

On a plate on a kitchen counter covered with a towel for first 2 days. Then transfer them to a container with a lid and into the fridge for another 3 days, or freeze for up to 3 months in an air tight container.

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