Lemon Muffins

Lemon Muffins
Yield: 12 muffins Prep 15 mins Cool 5 mins Bake 400°F 25 mins


  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup unsalted butter or margarine, melted
  • 2 tablespoons grated lemon rind (1 large lemon)
  • 3 tablespoons lemon juice

Make It

1. Heat oven to 400 degrees F. Grease bottoms of twelve 2-1/2-inch muffin-pan cups.

2. Stir together the flour, sugar, baking powder and salt in a large bowl.

3. Lightly beat the egg in a small bowl. Beat in the milk, melted butter, lemon rind and lemon juice until well blended.

4. Pour the egg mixture all at once into the flour mixture; mix lightly with fork, stirring until dry ingredients are just moistened (batter will be lumpy). Fill each prepared muffin cup about two-thirds full.

5. Bake in 400 degree F oven for 25 minutes or until a wooden pick inserted in centers comes out clean. Remove the muffin pan to a wire rack. Gently loosen muffins in pan by running a thin metal spatula around the side of each muffin cup. Let muffins cool in pan 5 minutes. Turn the muffins out onto the wire rack. Serve warm or cool completely to serve later. Makes 12 muffins.

Nutrition Facts

Amount Per Serving: cal. (kcal): 140, Fat, total (g): 6, chol. (mg): 34, sat. fat (g): 4, carb. (g): 18, fiber (g): 1, pro. (g): 3, sodium (mg): 242, Percent Daily Values are based on a 2,000 calorie diet.