Lemon Muffins
Moist, bakery-style lemon muffins bursting with fresh citrus flavor. Easy to make, perfectly fluffy, and ideal for breakfast or brunch.
Servings 12 servings
Calories 238kcal
Equipment
- 12-Well Muffin Tin
Ingredients
Lemon Streusel Topping
- 1 tablespoon lemon zest
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter cold - cut into small pieces
Muffins
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon table salt
- ½ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- ¼ cup lemon juice fresh
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C)
- Line a 12-cup muffin tin with paper liners or lightly grease it.
- Blend the lemon zest with the sugar in a food processor until the zest is finely ground.
- Transfer the mixture to a small bowl.
- Add the remaining streusel ingredients to the zest mixture and use a fork to work the butter in until crumbly. Set aside.
- Stir the flour, sugar, baking powder, and salt together in a large bowl.
- Whisk the milk, oil, egg, lemon juice, lemon zest, and vanilla in another bowl.
- Pour that mixture into the dry ingredients. Stir just until combined; do not overmix.
- Divide batter evenly among the prepared muffin cups, filling about ¾ full.
- Sprinkle streusel evenly over the tops of the muffins.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 195mg | Potassium: 47mg | Fiber: 1g | Sugar: 17g | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg | Net Carbohydrates: 34g