What makes these muffins moist?

Using melted butter combined with eggs and milk creates a tender, moist crumb that keeps the muffins soft after baking.

Can I add more lemon flavor?

Yes, incorporating lemon extract or extra lemon zest intensifies the citrus taste without altering the texture.

Gently fold wet and dry ingredients until just combined; overmixing can cause tough muffins.

They act as leavening agents to help the muffins rise and achieve a light, fluffy texture.

Yes, letting them cool completely before storing in an airtight container preserves freshness for up to two months.

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

I have enjoyed making these muffins for my family on weekend mornings they always bring smiles to the table

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

Preheat Oven:: Preheat the oven to 375°F (190°C) Line a 12-cup muffin tin with paper liners or lightly grease with butter
Mix Dry Ingredients:: Whisk together the flour sugar baking powder baking soda and salt in a large bowl
Mix Wet Ingredients:: Whisk the eggs milk melted butter lemon zest lemon juice and vanilla extract in a separate bowl until well combined
Combine Ingredients:: Pour the wet ingredients into the dry ingredients Fold gently with a spatula until just combined do not overmix
Portion Batter:: Divide the batter evenly among muffin cups filling each about 2/3 full Sprinkle with coarse sugar if desired
Bake:: Bake for 16 18 minutes or until a toothpick inserted into the center comes out clean and tops are lightly golden
Cool:: Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack to cool completely

These muffins have become a family favorite especially enjoyed during weekend brunches with laughter and coffee

Add blueberries or raspberries to the batter for a fruity twist or top with a lemon glaze for extra sweetness

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months

This recipe is vegetarian and provides a good source of protein and calcium from eggs and milk

Enjoy these simple sweet lemon zest muffins warm or at room temperature with your favorite beverage

→ What makes these muffins moist?: Using melted butter combined with eggs and milk creates a tender, moist crumb that keeps the muffins soft after baking.
→ Can I add more lemon flavor?: Yes, incorporating lemon extract or extra lemon zest intensifies the citrus taste without altering the texture.
→ How do I avoid overmixing the batter?: Gently fold wet and dry ingredients until just combined; overmixing can cause tough muffins.
→ What is the purpose of baking soda and baking powder?: They act as leavening agents to help the muffins rise and achieve a light, fluffy texture.
→ Can these muffins be frozen?: Yes, letting them cool completely before storing in an airtight container preserves freshness for up to two months.