Lemon Muffins104 Reviews
“Lemon peel adds flavor to this basic muffin.” - by Jenn Hall
Original recipe yields 1 dozen
- 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.
Amount Per Serving (12 total)
- 177 cal
- 7 g
- 25.3 g
Based on a 2,000 calorie diet
Reviews (104)Rate This Recipe
"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."
"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."
Lemon Cranberry Muffins
Lemon Poppy Seed Muffins with Truvia(R) Baking Blend
Just swipe to see more like this.