Moist, fluffy treats bursting with bright lemon zest and juice, ideal for brunch or an afternoon snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 tablespoons freshly grated lemon zest (from about 2 medium lemons)
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ Optional Topping
12 - 2 tablespoons coarse or sparkling sugar
# How To Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until blended.
04 - Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined, avoiding overmixing.
05 - Distribute batter evenly among muffin cups, filling each approximately two-thirds full. Optionally, sprinkle tops with coarse sugar.
06 - Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean and tops are lightly golden.
07 - Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.
