This super easy lemon muffin recipe is from an old family cookbook. I think it’s fun when you check out recipes in old cookbooks. The ingredients and preparation methods are often different than how we do things today.
I could’ve tried to modernize the recipe but why? I enjoy making recipes from way back. Old recipes don’t always turn out and sometimes even taste yucky by today’s standards.
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These lemon muffins turned out really good. These muffins have the consistency of cornbread with a nice lemon flavor. So if you are expecting a moist muffin, you may want to pass on this recipe.
Tips
- For even more lemon flavor, try adding some lemon extract to the batter. I would suggest 1/2 to 1 teaspoon of extract for this amount of batter. Remember that lemon extract is extremely potent so a little goes a long way!
If you prefer to use muffin liners by all means go for it. Cook time will remain the same and you will have one less pan to clean! My Limoncello Cupcakes with Lemon Curd is another favorite of mine!
Gather your Ingredients
You will need the following ingredients to make this lemon muffin recipe (see recipe card for quantities): All Purpose Flour, White Sugar, Baking Powder, Salt, Unsalted Butter, Lemon Juice, Eggs and Lemon Zest.
How to Make Easy Lemon Muffins
- Preheat Oven to 400°F.
- In a mixing bowl, combine flour, 1/2 cup sugar, baking powder, and salt and mix well.
- In another mixing bowl, combine butter, lemon juice, eggs, and lemon zest.
- Combine egg mixture with dry ingredients and mix until moistened.
- Spoon into greased muffin cups. Sprinkle the top of the batter with 2 tablespoons of sugar.
- Bake for 18 to 20 minutes or until lightly browned.
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Easy Lemon Muffins
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Ingredients
- 2 Cups All Purpose Flour
- ½ Cup White Sugar
- 1 Tbsp Baking Powder
- 1 Tsp Salt
- ½ Cup Unsalted Butter, Melted
- ½ Cup Fresh Lemon Juice
- 2 Eggs
- 1 Tbsp Lemon Zest, about one lemon
- 2 Tbsp White Sugar
Instructions
- Preheat Oven to 400°F.
- In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and mix well.
- In another mixing bowl, combine butter, lemon juice, eggs and lemon zest.
- Combine egg mixture with dry ingredients and mix until moistened.
- Spoon into greased muffin cups. Sprinkle top of batter with 2 Tbsp sugar.
- Bake for 18 to 20 minutes or until lightly browned.
I just love these muffins and so does my family. I also added a little bit of lemon extract and they were delicious.
I just love these muffins. The recipe was right on. If you are looking for a moist muffin pass on these. They have the consistency of cornbread, I microwaved one for just 1/2 a minute and it was fine. The taste was just delicious. I will make these again.