Lemon Muffins Recipe

Lemon muffins served in a basket with a few slices of fresh lemon.

5 from 3 votes

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.

Prep Time15

Cook Time22

Total Time37

Course: Muffins and Quick Bread

Cuisine: North American

Diet: Vegetarian

Servings: muffins

Calories: 167kcal

Author: Olena Osipov

Ingredients

1/2 cup any milk I use whole milk
1 large lemon zest and juice of (3 tablespoons)
1 large egg
1/4 cup any mild oil I use avocado oil
1/2 cup maple syrup or honey
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour or 1 1/2 cups whole wheat flour

US Customary - Metric

Instructions

Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
In a large mixing bowl, add milk, lemon zest and lemon juice. Whisk and let mixture stand for 10 minutes. It should curdle somewhat and become sour milk.
Add egg, oil, maple syrup, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible.
Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine.
Distribute batter evenly between 12 openings of a muffin tin (I used regular ice cream scoop) and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Remove lemon muffins from the oven and let cool for 10 minutes. Enjoy!

Notes

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.
Freeze: Bake, cool and place in an airtight container. Freeze for up to 3 months. To thaw, just place one muffin on a counter for a few hours or microwave.

Nutrition