Lemon Muffins

16 Muffins
40 min

Making these light refreshing Lemon muffins are pretty easy. Kids or adults, everybody likes tangy flavours especially from lemon. Serve these lemon muffins at any party, pack them for kids lunch boxes carry them along on a trip, or simple relish them as mid snacks.

USEFUL TIPS:


Use whole wheat flour for a healthier muffin and delicious crumb, but you certainly can use all-purpose flour or pastry flour instead. You can use olive oil for a healthier version. Lemon muffins will keep well in an airtight container for at least a week in the refrigerator.

I have done this simple recipe more then 50 times and everytime these muffins taste better & better. After a long gap my daughter started going to school, so I have these homemade cutties ready for her lunch box. I am confident you’ll love it as much as I do!

Try it for sure and enjoy it with family and friends. Kindly share your feedback in the comment section.

Recipe details
  • 16  Muffins
  • Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min
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Ingredients

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1 cups soft butter
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 1/2 tbsp lemon juice
  • 2 tbsp milk
  • 1/2 tsp Vanilla essence
  • 1 Tsp Lemon zest
Instructions

Combine the butter and sugar in a bowl and beat with an electric beater for 3 to 4 minutes.
Add 1 egg at a time and beat for 30 to 35 seconds each.
Add the vanilla essence, lemon juice, milk, Lemon zest and mix well.
Sieve the flour & baking powder together and keep it aside.
Finally add the flour mixture and fold gently with a spatula.
Now pour the batter into the muffin moulds and bake in a pre-heated oven at 180°C for 30 to 35 minutes.
Cool down on the wire rack and store in an airtight container.
Tips
  • Use whole wheat flour for a healthier muffin and delicious crumb, but you certainly can use all-purpose flour or pastry flour instead.
  • Instead of butter you can use olive oil for a healthier version.
  • Lemon muffins will keep well in an airtight container for at least a week in the refrigerator.
Manisha Mishra
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