Description
These Zesty Lemon Muffins are bright, flavorful treats that combine the tanginess of fresh lemon juice and zest with the creaminess of Greek yogurt for a moist and tender crumb. Perfect for breakfast or a snack, these easy-to-make muffins feature a delightful lemon glaze that adds an extra zing. With wholesome ingredients and optional variations like blueberries or poppy seeds, they are a versatile and crowd-pleasing baked good.
Ingredients
Scale
Main Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt ensuring the leavening agents are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the Greek yogurt (or sour cream), melted butter, eggs, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix as this can make the muffins tough.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze (Optional): In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled muffins for an added zesty finish.
Notes
- For a fun variation, add 1/2 cup of fresh blueberries or 1 tablespoon of poppy seeds to the batter.
- Store muffins in an airtight container at room temperature for 2 to 3 days to maintain freshness.
- Refrigerate muffins if you want to keep them fresh for longer periods; bring to room temperature before serving.
