Lemon Muffins
These Lemon Muffins are a perfect way to welcome the day or to enjoy as a lovely snack with your afternoon tea. With a light texture and a burst of lemony flavor, they are sure to become a favorite in your recipe repertoire.
Equipment
- Mixing Bowl
- Muffin Tin
- Electric Mixer
Ingredients
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 medium eggs, at room temperature
- ½ cup Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- ½ teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (180°C).
- Step 2: Line a muffin tin with paper liners or grease it lightly with cooking spray.
- Step 3: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until well combined.
- Step 5: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Step 7: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Step 8: Bake for 18-20 minutes, or until lightly golden and a toothpick comes out clean.
- Step 9: Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.