Lemon Muffins

104 Reviews

“Lemon peel adds flavor to this basic muffin.” - by Jenn Hall

Ingredients

2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1 tablespoon grated lemon zest
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg

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Metric US

Original recipe yields 1 dozen

Directions

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
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.)
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.

Nutrition

Amount Per Serving (12 total)

Calories
177 cal
9%

Carbs
25.3 g
8%

Based on a 2,000 calorie diet

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Reviews (104)

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164

BakinginErie, PA

Jan. 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 juic..." See moree 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

Mar. 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 ..." See moreI 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

Jun. 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!!..." See more"

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