Lemon muffins
Indulge in the zesty delight of homemade Lemon Muffins! This easy recipe combines 2 cups of self-raising flour, 1/2 cup sugar, 1.25 cups low-fat milk, 1 egg, 1/3 cup butter, and 2 tbsp of fresh lemon zest to create moist, flavorful muffins. Perfect for breakfast or a refreshing snack, these muffins are bursting with citrusy goodness.
- 11 Mar 2025
- Cook time 30 min
- Prep time 35 min
- 12 Servings
- 6 Ingredients
These lemon muffins are the perfect blend of tangy and sweet, making them a delightful treat for any occasion. With just a few simple ingredients and easy-to-follow steps, you'll have delicious, fluffy muffins in no time.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners, or grease it lightly with cooking spray or butter.
In a large mixing bowl, whisk together the self-raising flour and sugar until well combined.
In another bowl, beat the egg. Add the milk and melted butter to the egg, stirring until well mixed.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the lemon zest into the batter. This will add a refreshing citrus flavor to the muffins.
Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the batter.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Tips:
- Preheat your oven to 375°F (190°C) before you start mixing the ingredients to ensure it’s at the correct temperature when you’re ready to bake.
- Ensure the butter is softened at room temperature before mixing it with the other ingredients for a smoother batter.
- Gently fold the lemon zest into the batter to evenly distribute the flavor without overmixing and making the muffins dense.
- Use an ice cream scoop to evenly portion the batter into muffin cups, making sure each muffin bakes evenly.
- For a burst of extra lemon flavor, consider adding a teaspoon of freshly squeezed lemon juice to the batter.
- Check the muffins a couple of minutes before the recommended baking time is up by inserting a toothpick into the center; if it comes out clean, the muffins are done.
Enjoy these lemon muffins fresh out of the oven for a burst of citrus flavor. They are perfect for breakfast, snack time, or even as a dessert. Store any leftovers in an airtight container to keep them moist and delicious.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 4.41g | 3% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 0.75g | 2% |
| Sugar 10g | 10% |
| Fat | |
| Fat 6g | 7% |
| Saturated 3.07g | 10% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 22mg | 4% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.43mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 10ug | 2% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.05mg | 0% |
| Vitamin K 0.54ug | 0% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.05mg | 6% |
| Iron, Fe 0.37mg | 3% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 88mg | 2% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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