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Lemon Muffins

Lemon Muffins

Jenn Hall

Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
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Reviews

BakinginErie, PA
176
1/18/2004

This is a good basic muffin mix but it is too dry and definitely not lemony enough. I suggest adding 1 Tbs of fresh lemon juice to the batter and then glazing the muffins with a mixture of lemon juice and powdered sugar while they are hot. Poking the tops of the muffins with a fork first will allow the glaze to soak in better.

Alexandra
78
3/23/2009

this recipe is tasty and easy a few suggestions though I grated all of the zest off of a whole lemon and added the juice from the lemon aswell I also added more milk I found the batter to thick, once I had the batter in the muffin trays sprinkled zest on the tops this made these muffins sweet and wonderfully lemony. My husband says they are to die for lol I have to say I agree.

kamican
47
6/2/2004

Great recipe. I added more lemon zest and 1 cup of frozen blueberries. Baked them only 15 minutes instead of 20. They came out moist and delicious!!