Indulge in the delightful tanginess of lemon with these moist and fluffy lemon muffins. Perfect for breakfast or a midday snack, these muffins offer a burst of citrus flavor in every bite. The combination of lemon zest and lemon juice creates a refreshing taste that pairs beautifully with a cup of tea or coffee. Easy to make and even easier to enjoy, these muffins are a must-try for any lemon lover.
Most of the ingredients for these lemon muffins are pantry staples, but you might need to pick up fresh lemons for the lemon zest and lemon juice. Make sure to choose bright, firm lemons to ensure the best flavor. If you don't have vegetable oil at home, any neutral oil like canola or sunflower oil will work as a substitute.
Ingredients For Lemon Muffins Recipe
Flour: Provides the structure for the muffins, giving them their soft and fluffy texture.
Sugar: Adds sweetness and helps to tenderize the muffins.
Baking powder: Acts as a leavening agent, helping the muffins rise and become light and airy.
Salt: Enhances the flavors and balances the sweetness.
Egg: Binds the ingredients together and adds richness to the muffins.
Milk: Adds moisture and helps create a tender crumb.
Vegetable oil: Provides moisture and helps keep the muffins soft.
Lemon zest: Adds a concentrated lemon flavor and aroma.
Lemon juice: Adds a fresh, tangy flavor that complements the sweetness of the muffins.
Technique Tip for Perfect Muffins
To enhance the lemon flavor in these muffins, consider using freshly squeezed lemon juice and finely grated lemon zest. The zest contains essential oils that add a fragrant citrus aroma, while the juice provides a tangy brightness. For an extra burst of flavor, you can also add a teaspoon of lemon extract to the wet ingredients. When mixing the batter, be gentle and avoid overmixing to ensure the muffins remain light and tender.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the muffins denser.
granulated sugar - Substitute with honey: Honey provides natural sweetness and moisture, but reduce the milk slightly to balance the liquid content.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same amount and offers a slightly different mineral content.
large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 2.5 tablespoons water to replace one egg, providing a vegan alternative.
milk - Substitute with almond milk: Almond milk is a dairy-free option that maintains the liquid consistency needed for the batter.
vegetable oil - Substitute with applesauce: Applesauce reduces fat content and adds moisture, though it may slightly alter the texture.
lemon zest - Substitute with lime zest: Lime zest offers a similar citrus flavor, though it will impart a slightly different taste profile.
lemon juice - Substitute with white vinegar: White vinegar provides acidity, though it lacks the citrus flavor, so consider adding extra zest if possible.
Alternative Recipes Similar to These Muffins
How to Store or Freeze Your Muffins
Allow the lemon muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
For short-term storage, place the muffins in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 3 days. If you want to keep them fresh longer, consider refrigerating them, but be aware that refrigeration can sometimes dry out baked goods.
To maintain the lemon zest flavor and moist texture for a longer period, freezing is an excellent option. Wrap each muffin individually in plastic wrap or aluminum foil. This helps to preserve the lemon juice tanginess and prevents freezer burn.
Once wrapped, place the muffins in a freezer-safe bag or container. Label the container with the date to keep track of their freshness. These delightful treats can be frozen for up to 3 months without losing their lemony charm.
When you're ready to enjoy a muffin, remove it from the freezer and let it thaw at room temperature for about an hour. If you're in a hurry, you can also microwave the muffin for 20-30 seconds to enjoy a warm, lemon-infused delight.
For an extra touch of freshness, consider adding a light glaze made from powdered sugar and lemon juice after thawing. This will enhance the citrus flavor and give the muffins a delightful sheen.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the lemon muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through and the aroma of lemon zest fills the air.
For a quick fix, use the microwave. Place a lemon muffin on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 15-20 seconds. This method is perfect for when you're in a hurry but still crave that fresh-baked taste.
If you have an air fryer, set it to 300°F (150°C). Place the lemon muffins in the basket, ensuring they are not touching each other. Heat for 3-5 minutes. This method gives them a slightly crispy exterior while keeping the inside moist and fluffy.
For a stovetop approach, use a steamer basket. Bring a small amount of water to a simmer in a pot, place the lemon muffins in the steamer basket, and cover. Steam for about 5 minutes. This method helps retain moisture, making them taste as if they just came out of the oven.
If you prefer a toaster oven, set it to 325°F (160°C). Wrap the lemon muffins in foil and place them on the rack. Heat for 8-10 minutes. This method is great for achieving a balance between a soft interior and a slightly crisp exterior.
Essential Tools for Baking Muffins
Oven: Used to bake the muffins at the specified temperature until they are cooked through.
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.
Mixing bowl: A large bowl used to combine dry ingredients and another for wet ingredients.
Whisk: Used to mix the dry ingredients together and to beat the egg.
Measuring cups: Used to measure out the flour, sugar, milk, and vegetable oil accurately.
Measuring spoons: Used to measure the baking powder, salt, lemon zest, and lemon juice.
Spatula: Used to stir the wet and dry ingredients together without overmixing.
Toothpick: Used to check if the muffins are done by inserting it into the center and seeing if it comes out clean.
Wire rack: Used to cool the muffins completely after they have been removed from the muffin tin.
Time-Saving Tips for Baking Muffins
Prepare ingredients in advance: Measure and set out all ingredients like flour, sugar, and lemon zest before starting. This minimizes interruptions.
Use a food processor: Quickly zest and juice the lemons using a food processor to save time on manual grating and squeezing.
Batch bake: Double the recipe and freeze extra muffins for quick snacks later.
Preheat the oven early: Turn on the oven before starting to mix, so it’s ready when you are.
Mix dry ingredients ahead: Combine flour, sugar, and baking powder the night before to save time.
Lemon Muffins Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ½ cup vegetable oil
- 2 tablespoon lemon zest
- ¼ cup lemon juice
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the egg and then add the milk, vegetable oil, lemon zest, and lemon juice. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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