Make this refreshing and easy lemon muffin recipe for mornings when you don’t feel like cooking. They taste amazing with a hot cup of coffee!
Hi! This is Annie from Venture1105.com and I just know you are going to really enjoy these sweet and scrumptious muffins.
Whether you slept in or you are rushing out the door, there are always those mornings where you just don’t feel like cooking. I know there are those mornings for me! That’s why this recipe is one of my favorites. It’s a refreshing muffin that has a delightful crumb topping. There is nothing like it!
There are so many things I love about these muffins! They taste like you went out to the coffee shop, without having to leave your house. They will stay delicious all week long, so make a large batch of them for your family and snack on them throughout the week.
How to make this lemon muffin recipe
The entire recipe is in the printable recipe card at the bottom of this post. Don’t let the fact that they are homemade intimidate you! They are so easy to whip up that you’ll want to make them every week.
What you need:
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Kitchen Tools Needed:
Lemon Muffins Ingredients
Here’s what you’ll need from the store. The exact amounts are in the printable card at the bottom of this post.
- Flour – Use all-purpose flour. This isn’t a low-carb recipe, so normal baking flour works best.
- Sugar – You’ll use both granulated and brown sugar in this recipe.
- Lemon – Get a fresh lemon. You’ll use both the zest and the juice from it.
- Butter – Margarine doesn’t turn out the same. Use real butter.
- Milk – Any type of milk works, even almond or oat milk.
- Vegetable Oil – You can use coconut oil instead, but it turns out better with the vegetable oil.
- Yellow Food Coloring – This is optional. It really makes them look so much better though!
- Egg – Any size of eggs works
Optional: Make lemon blueberry muffins
Here’s a quick variation on the recipe. If you want, you can make lemon blueberry muffins! The only difference is that you’ll add some fresh blueberries to your batter.
Add the blueberries at the very last step before you pour the batter into the muffin tins. Be very careful as you mix them into the batter. If you overmix them, it will turn the batter blue.
How to freeze lemon muffins
These muffins are an excellent make-ahead breakfast. I personally prefer to just make a few dozen muffins and store them on the counter in a container with a lid. They will last about a week this way.
If you want, you can also freeze them.
First, bake them and let them cool off completely.
Then, place them in a single layer in the freezer and “flash freeze” them for about an hour or two.
After they are frozen, you can place the muffins in a zippered freezer bag. When you are ready to eat them, just pull them out and let them thaw overnight in the refrigerator.
Reheat them in the oven at 325 degrees for about 25 minutes or until they are heated through.
How To make Homemade Crumb Topping
One of my favorite things about these muffins is the sweet crumb topping. You can reuse the crumb topping recipe and add it on other muffins too. I’ve used it on oatmeal muffins before with fantastic results.
Lemon Muffins Recipe
- stand mixer
- Muffin Tin
- Preheat the oven to 375 degrees F.
- Line a muffin pan with paper liners and set aside.
- In a larger bowl, mix together the lemon juice, zest, milk, oil, and egg.
- Slowly add the dry ingredients into the wet ingredients. Mix until muffin batter forms.
- Add a small drop of yellow gel food coloring into the batter and mix until it is tinted.
- Scoop the batter into each section of the muffin pan, filling each one about 2/3 full.
- In a separate bowl, mix all of the ingredients for the muffin topping. Cut it with a fork to create a grainy sugar topping.
- Sprinkle the sugar muffin topping over each filled section of the muffin tin.
- Bake for 23-25 minutes.
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