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Lemon Muffins Recipe

Lemon Muffins Recipes
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These lemon muffins are light, fluffy, and bursting with tangy citrus flavor. Coated in a zesty lemon-lime sugar topping, they’re perfect for breakfast, snacks, or dessert.

Ingredients

Scale

For the Muffins:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup lemon-flavored yogurt
  • 4 tablespoons fresh lemon pulp, minced
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (divided: half for batter, half for coating)
  • ¾ cup granulated sugar
  • ½ cup (1 stick) butter, softened
  • 2 large eggs

For the Sugar Coating:

  • ½ cup granulated sugar
  • Zest of 1 lime
  • 5–6 tablespoons unsalted butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 24-cup mini-muffin tin with cooking spray.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
  3. Prepare Wet Ingredients: In a measuring cup, combine yogurt, minced lemon pulp, vanilla extract, and half the lemon zest. Stir until blended.
  4. Cream Butter and Sugar: In a mixing bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  5. Combine Mixtures: Gradually alternate adding the wet ingredients and dry mixture to the creamed butter mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
  6. Fill Muffin Tins: Fill each muffin cup about three-fourths full. Tap the pan gently on the counter to remove air bubbles.
  7. Bake: Bake for approximately 20 minutes, or until muffins are lightly golden and a toothpick inserted into the center comes out clean. Let cool briefly in the pan before transferring to a wire rack.
  8. Prepare Coating: In a small bowl, mix remaining lemon zest, lime zest, and granulated sugar. Melt the butter in a separate dish.
  9. Coat Muffins: Brush each warm muffin generously with melted butter, then roll in the sugar-zest mixture until fully coated.

Notes

Serving Suggestions:

  • Serve warm with coffee or tea for breakfast or as an afternoon treat.
  • Garnish with fresh berries for added color and flavor.

Tips & Tricks:

  • Avoid overmixing the batter to ensure tender muffins.
  • Use freshly grated zest for maximum citrus flavor.

Storage & Reheating:

  • Store in an airtight container at room temperature for up to 3 days.
  • To freeze: Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
  • Reheat frozen muffins in the microwave for 20–30 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes.

Find it online: https://cakeshungry.com/lemon-muffins/