Super Simple Lemon Muffins - always use butter (2024)

Just Basic Ingredients for This One!

Let's Bake!

This recipe is super easy to make - let's do it together.

1. Mix Together the Dry Ingredients

We start with this step to ensure the baking powder and salt is evenly spread out throughout the flour. This means it will be evenly spread out in the batter as well, and we definitely want that!

2. Cream Butter & Sugar

Creaming means mixing together butter and sugar until fluffy and creamy. To make this process quick and easy, it's best to start with room temperature butter. But don't worry if your butter is cold - it's just going to take a while longer.

Don't rush this step! This is where we ensure the muffins end up moist and tender instead of dry and chewy.

3. Mix in the Rest of the Ingredients

First, mix in the eggs and ensure the batter is really fluffy. Then, add the dry ingredients, milk, and lemon zest, and gently mix it together. I say gently, because you don't want to overmix at this point. Just mix it enough so that it's all combined - but no more!

4. Scoop Into a Muffin Liners & Bake

I like to use a muffin tin, it helps the muffins keep their shape. But if you don't have one, just place liners on a regular baking sheet. Just don't overfill them, ¾ of the way is the sweet spot.

Then in the oven they go!

5. All Done!

The exact time the muffins need to bake will depend on your oven. But they should be nice and golden on top when done. To make sure they are cooked on the inside as well, insert a tooth pick or cake tester to one of the muffins. If it comes out dry - or almost dry - they're done!

My Best Tips for Juicy Lemon Muffins

• Zest your lemon carefully. Try to get only the bright yellow zest, and avoid the more bitter, white, skin underneath it. Yes, this is tedious, but it is worth it for the best taste.
• For even more lemon flavor, add a little bit of lemon juice. This also adds a nice pop of acidity. Just don't add too much, or the batter can break.
• Use room temperature ingredients to avoid the batter breaking.
• If the batter does break - don't worry; just continue on, and it will usually resolve itself in the oven.
• Don't bake them too long - if you're unsure if your oven is fast or slow, start checking them at 16 minutes and then every 2 minutes until done.

Want to Make Mini Muffins?

Of course you do, they're so cute! To make them, use a mini muffin tin and liners (or place liners on a baking sheet) and bake for 10-12 minutes.

One batch of this recipe will make 40 mini muffins.

Storing, Freezing & Thawing Instructions

Storing leftovers: Store in room temperature in a muffin tin or plastic bags. They're best for 3-4 days, but OK for up to a week.

Freezing leftovers: Freeze in plastic bags for up to 3 months. For best results, place them in plastic bags just before they are entirely cooled down and freeze immediately.

Thawing frozen muffins: It's best to thaw them slowly in room temperature. You can also thaw them in the microwave at 50% effect in 30-second intervals or in the oven at 350°F (175°C) for 5-7 minutes.