Easy Lemon Muffins
Easy Lemon Muffins are quick to make and perfect for breakfast or a snack, delighting lemon lovers with their crumb topping.
Equipment
- muffin tin
Ingredients
TOPPING
- 3 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 1.5 tablespoons butter soft
FOR THE MUFFINS
- 1 cup all purpose flour
- 1.25 teaspoons baking powder
- 0.25 teaspoon salt
- 1 lemon zest
- 6 tablespoons granulated sugar
- 1 large egg room temperature
- 5 tablespoons milk I use 2%, room temperature
- 2 tablespoons vegetable oil I use corn oil or melted butter
- 1 tablespoon lemon juice room temperature
Instructions
Preparation
- Pre-heat oven to 350F (180C). Grease and flour a 6 medium size muffin tin.
- In a small bowl mix together the flour and sugar add the butter and mix with a fork, pastry cutter or even clean hands to form coarse crumbs, set aside.
- In a medium bowl beat with a fork, the egg, milk and oil until well combined.
- In a large bowl whisk together the flour, baking powder, salt, zest and sugar. Make a well in the centre and add the beaten egg mixture and lemon juice, mix just until flour is wet, about 15-16 stirs, no more.
- Spoon the batter into the prepared muffin pan, top with the crumb topping and bake for about 18-25 minutes. Let cool about 10 minutes before removing from pan. Enjoy!
Notes
For a stronger lemon taste, add extra zest or lemon extract. Store in an airtight container for up to 2 days at room temperature, or in the fridge for up to a week. Freezing is also an option for up to 2 months.
Nutrition
Serving: 1muffinCalories: 265kcalCarbohydrates: 39gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 38mgSodium: 177mgPotassium: 138mgFiber: 1gSugar: 16gVitamin A: 216IUVitamin C: 1mgCalcium: 58mgIron: 2mg
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