Description
Delicious lemon-flavored muffins perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- Zest of 1 large lemon
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
- In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, whisk together the buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; lumps are okay!
- Use a scoop or spoon to evenly distribute the batter into the prepared muffin pan, filling each cup about 2/3 full.
- Place the muffin pan in the oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Once cooled, dust the tops with powdered sugar if desired, adding a touch of elegance.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- These muffins can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg