Super easy, simple, and delicious lemon muffins. These muffins are so fun to make with kids as they can do almost everything from whipping up the batter and pouring it into muffin liners and kids love that!
These are my favorite muffins. Seriously, I bake them almost every week! They’re very simple, very easy to make, and they only take 45 minutes to prepare. Simply beat all ingredients together until smooth and pour the batter into muffin liners or into greased muffin pan and bake!
The reason why I’m sharing this recipe with you today is that my sister baked these muffins before and loved them but lost the recipe (I already sent it twice to her) so here I am sharing it on my blog so she can always find it here! 🙂
And finally? Top with your favourite frosting and sprinkle with lemon zest! I love cream cheese frosting, so decided to make cream cheese frosting with butter, and powdered sugar.
Jan, 2015. We filmed this quick video to show you how easy are these muffins to make! That’s my 7 years old nephew Rayan in the video, along with Sophia, Kareem, and Juliana at the end of the video.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lemon Muffins
Super easy, simple, and delicious lemon muffins. These muffins are so fun to make with kids as they can do almost everything from whipping up the batter and pouring it into muffin liners and kids love that!
muffins
Super easy, simple, and delicious lemon muffins. These muffins are so fun to make with kids as they can do almost everything from whipping up the batter and pouring it into muffin liners and kids love that!
Ingredients
- ½ cup (115g) 1 stick unsalted butter softened
- ¾ cup (150g) granulated sugar
- 3 medium eggs at room temperature
- ½ cup 150g Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- ½ teaspoon pure vanilla extract
- 1 ½ cups 200g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Equipment
- Muffin pan
- Muffin liners
Instructions
- Preheat oven to 430°F (220°C). And prepare a muffin pan with muffin liners.
- In a medium-sized bowl cream butter with sugar. Then mix in eggs (preferably one at a time with mixing).
- Whisk in yogurt, lemon juice and zest, and vanilla. Give the mixture a good mix.
- Sift flour, baking soda, baking powder, and salt and add them to the wet ingredients. Mix again but do not over mix at this point.
- Pour the batter into the prepared muffin liners filling each to the top, and bake at 430°F (220°C) for 5 minutes. Then reduce the heat 180°C (356°F) and bake for 15-17 minutes or until a toothpick comes out clean.
Nutrition Information
Calories: 80kcal, Carbohydrates: 16g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 41mg, Sodium: 207mg, Potassium: 61mg, Fiber: 1g, Sugar: 15g, Vitamin A: 59IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Jay Bremer says
I’m trying to cut down on sugar. If I cut it in half, what effect would it make on the overall muffin besides the sweetness? I was also thinking of using 1/4 cup sugar, 1/4 cup honey. What difference would that make? Thank you.
Diana says
Hi Jay,
Unfortunately, I haven’t tested this recipe with less sugar/using honey so I can’t really answer your question. But in general, if you cut down the sugar by 1/3, you should be fine as the texture won’t change much and your bake just won’t be as sweet.
Michelle Watson says
Wow 10 out of ten my group made these and wow thankyou xxx
David R. Boulton says
The recipe has you adding the butter in two places. I added it in AFTER the flour. Is that correct?
Diana says
Hi David, thanks for noticing. Butter should be added before the flour, preferably creamed with the sugar. Apologies if I caused confusion, I just rewrote the method and I hope that you enjoy the muffins.
Liz says
Do these actually have a lemon flavor since there is only zest added in the recipe?
Diana says
The zest does give a lemony flavour. However, if you would like lemon flavour to be stronger, you can add 1 tbsp of lemon juice to the batter. Happy baking!
Madeleine says
Too bad you don’t give metric measures! This site seems to be for Americans only; I know there are conversion charts on the web but you hardly ever find evry conversion you need on one single chart.
Sharron says
I was doing the same thing this morning from metric to American. lol Hope this helps. http://www.jsward.com/cooking/conversion.shtml Or better yet, http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter . Happy baking. 🙂
Diana says
Hi Madeleine, I just updated the recipe in grams. We are currently working on converting all of my recipes to show in both Metric and American cups measures. I hope this helps.
Laura Corrall says
Aww great video, so sweet. They look really tasty. So nice to see all the smalls tucking in at the end. My eldest loves baking. We will have to give these a go and make some for her little sister.