Lemon Muffins

Name: Lemon Muffins
Prep time: 30 min
Total time: 115 min
Ingredients: 2.5 cups all-purpose flour; 1.75 teaspoons baking powder; 0.25 teaspoon baking soda; 1 teaspoon coarse salt; 1 cup sugar, plus more for sprinkling (optional); 2 large eggs, room temperature; 1.5 teaspoons lemon zest plus ¼ cup lemon juice; 0.25 cup whole milk, room temperature; 1 stick unsalted butter, melted and cooled

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

1 hr 55 mins

Yield:

12

Wake up your taste buds with these tangy-sweet lemon muffins.

Ingredients

2 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 ½ teaspoons lemon zest plus ¼ cup lemon juice
¼ cup whole milk, room temperature
1 stick unsalted butter, melted and cooled

Directions

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.