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Instructions
1. Preheat and Prep:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt.
3. Mix Wet Ingredients:
In a large bowl, beat the sugar, melted butter, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the milk, lemon juice, lemon zest, and vanilla extract.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this ensures tender muffins.
5. Fill the Muffin Tin:
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake:
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool:
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Optional Freezing and Serving:
To freeze, wrap the cooled muffins individually in plastic wrap and place them in a freezer-safe bag. When ready to serve, thaw at room temperature or warm in the oven for a fresh-from-the-oven experience. Dust with powdered sugar for a decorative touch.
Tips for the Best Lemon Muffins
- Use Fresh Lemons: Freshly squeezed lemon juice and zest make all the difference in flavor.
- Don’t Overmix: Stirring the batter too much can result in dense muffins. Mix just until the ingredients are combined.
- Freeze Quickly: If freezing, ensure the muffins are completely cool to avoid ice crystals forming.
These soft and fragrant lemon muffins are a delightful combination of tangy and sweet, with a light texture that makes them simply irresistible. Whether enjoyed fresh or frozen, they’re a citrusy treat that’s sure to brighten any day!
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