Here's a delightful recipe for lemon muffins that are light, fluffy, and full of fresh lemon flavor:
Ingredients:
- All-purpose flour - 1 3/4 cups (220g)
- Granulated sugar - 3/4 cup (150g)
- Baking powder - 2 teaspoons
- Salt - 1/2 teaspoon
- Lemon zest - 2 tablespoons (from about 2 lemons)
- Egg - 1 large
- Milk - 1/2 cup (120ml)
- Greek yogurt or sour cream - 1/2 cup (120ml)
- Vegetable oil or melted butter - 1/3 cup (80ml)
- Lemon juice - 1/4 cup (60ml)
- Vanilla extract - 1 teaspoon
- Powdered sugar (optional) - for dusting
Instructions:
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Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
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Combine Wet Ingredients: In another bowl, whisk together the egg, milk, Greek yogurt or sour cream, vegetable oil or melted butter, lemon juice, and vanilla extract until smooth.
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Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
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Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
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Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar if desired.
These lemon muffins are perfect for a bright and tangy treat. The combination of lemon zest and juice gives them a fresh, citrusy flavor that pairs wonderfully with tea or coffee.
