Lemon muffins are soft and fragrant sweets, perfect for breakfast or a snack. They are made quickly and easily, and their slight citrus aroma makes them super inviting. Maybe it’s because I love these round treats with a hemispherical cap; I love single-serving sweets; I love the aroma of lemon. So… I adored them and I can’t help but recommend you try them.
Other muffin recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon Muffins
In this recipe, I used almond milk, but you can replace it with cow’s milk if you prefer. If you want to make homemade almond milk, you can follow my recipe by clicking HERE.
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch (maizena)
- 1/2 cup almond milk
- 1/2 cup sugar
- 2 eggs (medium)
- 1/2 cup vegetable oil
- baking soda (a pinch)
- 1/2 packet baking powder (8 g)
- 1 pinch salt
- 1 lemon (untreated – zest and juice)
- sugar crystals
- powdered sugar
Tools
- 1 Bowl medium
- 1 Bowl large
- Electric whisks
- Sieve fine mesh
- 1 Spatula
- Grater for citrus
- Muffin molds
Preparation of Lemon Muffins
First, prepare the muffin molds, distributing a little rice at the bottom of each cavity before inserting the paper cups. This way the batter will not release grease and moisture into the paper, and the bottom of each muffin will remain clean. Rice is not needed if using silicone cups.
Wash the lemon well, dry it, and grate the zest with a citrus grater. Then squeeze the juice. You will need at least 50 ml. Remember to use an organic untreated lemon as the peel of common lemons is not edible.
In a medium bowl, mix the flour with the cornstarch, baking soda, baking powder, and a pinch of salt.
Place the sugar and eggs in a large bowl and beat them with electric whisks until you get a light and fluffy mixture.
Add the milk, oil, and lemon juice, and mix the batter again with the whisks.
At this point, add the lemon zest and start sifting the previously mixed dry ingredients through a fine mesh sieve, incorporating them with a spatula.
Divide the batter into the prepared muffin molds, without filling them completely. Finally, sprinkle with sugar crystals.
Bake the lemon muffins in a preheated static oven at 356°F (180°C) for 20 minutes. Take them out and let them cool before dusting them with powdered sugar. Enjoy! Paola
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