Lemon Burst Muffins
These Lemon Burst Muffins are light, fluffy, and bursting with fresh lemon flavor. Perfect for breakfast or a snack!
Equipment
- 1 muffin tin
Ingredients
Main ingredients
- 2 cups all-purpose flour the base of your muffin goodness
- 1 cup sugar to sweeten things without overpowering
- 1 tablespoon baking powder to help give a nice lift
- ½ teaspoon salt brings out all those flavors good
- ½ cup unsalted butter melted – adds richness and moisture
- ½ cup milk to keep things smooth and tender
- 2 large eggs that bind all the stuff together
- 1 tablespoon lemon zest give that burst of citrus fun
- ¼ cup lemon juice give that burst of citrus fun
- 1 teaspoon vanilla extract just for a warm little whisper of flavor
Instructions
Instructions
- Start by preheating your oven to 350°F (175°C) and lining up that muffin tin with some paper liners. This part’s easy but important.
- In a big bowl, take your flour, sugar, baking powder, and salt. Whisk ‘em together like you mean it. This sets your dry base ready to catch the wet stuff.
- In a separate bowl, you mix that melted butter and milk, then crack in the eggs. Add the lemon zest, lemon juice, and vanilla. Stir it ‘til it’s all blended but don’t go crazy mixing.
- Pour the wet ingredients into the dry one. Mix just until you see most flour disappear. It’s okay if it’s kinda lumpy. Overmixing makes tough muffins, and you don’t want that.
- Scoop the batter evenly into your muffin cups. They should be about ¾ full so there’s room to puff up.
- Slide that muffin tin into the oven. Bake for about 20 to 25 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean.
- When the timing’s up, let ‘em cool in the pan for a few minutes. Don’t rush this part or they might break apart. Pop the muffins out to a wire rack so they cool completely. This keeps ‘em from getting soggy underneath and ready to eat.
Notes
Wrap them individually in plastic wrap to help them last longer in your fridge. If you wanna store longer, put them in an airtight container. Reheat muffins in the microwave for 15-20 seconds for that just-baked feel. For really long storage, toss ‘em into the freezer wrapped well.