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!
Equipment
- Hand mixer
- Muffin pan
- Muffin liners
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
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
Maureen Johnston says
they look delicious so light and fluffy
Little Sunny Kitchen says
Thank you!
Jean says
Can I use olive oil instead of butter?
Mandy says
Great recipe – added a few blueberries too 😀
kt says
Great, simple recipe!
Quite sure the nutritional information is wrong, but best not to think about that when it comes to cakes xD
Gudrun says
I have just made this and it is absolutely delicious. I think I should have sprayed the baking tin more, because I struggled to get them out. I will definitely make them again and use papers next time.
Thank you so much for a wonderful recipe.
Gudrun