Easiest Way to Make Delicious Lemon Muffins 🧁

Lemon Muffins 🧁. It's light, super moist, tender, and bursting with lemon flavor. It's the only recipe you'll ever need. Poking the tops of the muffins with a fork first will allow the glaze to soak in better.

Lemon Muffins 🧁 These Lemon Muffins are light, airy, full of bright lemony flavor and drizzled with a lemon icing. These are perfect for breakfast, brunch or even a snack! Save it for later and PIN IT. You can have Lemon Muffins 🧁 using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Lemon Muffins 🧁

  1. Prepare 1 3/4 cup of all-purpose flour.
  2. It’s 3/4 cup of sugar.
  3. You need 1 tsp of baking powder.
  4. Prepare 3/4 tsp of baking soda.
  5. It’s 1/4 tsp of salt.
  6. It’s 1 cup of plain yogurt.
  7. It’s 1/2 tbsp of vanilla extract.
  8. Prepare 1 of large egg.
  9. It’s 1/3 cup of butter, melted.
  10. You need 2 tbsp of grated lemon zest.
  11. Prepare 1 tbsp of lemon juice.
  12. Prepare 1/2 cup of shredded coconut.
  13. You need of Toppings.
  14. You need 1/3 cup of lemon juice.
  15. You need 1/4 cup of sugar.
  16. It’s 1/4 of shredded and toasted coconut.

These lemon muffins are a super simple recipe that you need to have in your back pocket!! Beat with a fork the melted butter, milk and egg until well combined. Add the lemon zest & stir to mix. The lemon muffins recipe uses simple ingredients which pretty much will be there in your kitchen.

Lemon Muffins 🧁 step by step

  1. Combine all the dry ingredients, all-purpose flour, sugar, baking powder, baking soda and salt..
  2. In another bowl, beat the yogurt, vanilla extract, egg, butter, lemon zest, lemon juice..
  3. Stir into dry ingredients just until moistened. Fold in the coconut..
  4. Pour in the batter to fill 2/3 of the muffin cups and bake at 400° F for 20 minutes or until golden brown..
  5. In a saucepan, combine lemon juice, sugar and toasted coconut and cook over medium heat until sugar is dissolved. Poke 6-8 holes in each muffin with a toothpick. Spoon the coconut mixture over muffins..
  6. Serve warm or cool to room temperature..
  7. Nutritional value.

The recipe does not use curd or buttermilk as I feel the acidity of lemon juice work very well with leavening agents like baking soda or baking powder, which helps in making the muffins lighter and softer. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Whisk the flour, sugar, sesame seeds (if using), baking powder, and salt with the lemon zest. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well.

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