Lemon Muffins

Our homemade lemon muffin recipe with curd mini muffins or regular size are fun for breakfast or dessert with fresh citrus fruit and a glaze if you like. Fluffy and moist baked every time.

Lemon muffins are delicious during the summertime, but can also be made year round. Enjoy as is right out of the tin or make a simple powdered sugar frosting to make even sweeter with a bit of zest and dried lemon on top.

You can easily make these mini in 11 min., regular in 18 or jumbo muffins. Lately we have made a lot of easy lemon curd desserts lately now that it is warm. Now that I have the hang of using this delish ingredient I can make it year round (even when it is snowing). You can use jarred or homemade, either way is delicious and makes each bite beyond moist.

Let’s start with the first key to success, use fresh fruit instead of bottled y’all. If you love making all sorts of easy muffins you should always check to make sure your leavening agents are not expired and are still active. I have made this mistake and the whole batch was ruined, I almost cried…..

Ingredient Notes

For the dry ingredients you first want to whisk together all purpose flour and some baking powder which will keep them fluffy and will be a leavening agent for them.

You want to add white granulated sugar to make them sweet. I have heard some followers having success with Swerve sugar-free varieties.

• Fresh lemon zest will bring a pop of flavor
• You want large eggs – room temperature is preferred
• 2/3 c unsalted butter melted, or dairy free alternatives work too
• If you don’t have a fresh piece of fruit (best for that lemon flavor) use bottled lemon juice
• 3 tbsp lemon curd – alternatives would be lemon greek yogurt or sour cream

You could add poppyseeds for a lemon poppy seed muffin recipe instead. For a dairy free substitution, country crock has a great choice. Lemon extract can be used instead of juice. I haven’t used a sugar free alternative but I imagine it would work just fine.

You can certainly add these into the mix like we did our lemon zucchini bread earlier this week. They don’t really add a lot of flavor necessarily but do say that it looks a little prettier I guess, with some texture and crunches. If you want to integrate a bit I would say that 1 tbsp is plenty.

You can use lemon poppy seed cake batter that normally would be used in a loaf pan, and just pour into a muffin tin instead. The timing is much faster like 18 minutes vs. almost an hour. For this airy and fluffy blend we used;

From there you could transition these into more of a cupcake with frosting!!! To do that all you need to do is either use a tub of already made, or whisk together powdered sugar with a bit of vanilla extract or lemon juice until it’s as thick as you like.

I mean once you get the hang of these you could adjust to any other flavor you love. If orange is your flavor you could use that type of curd instead, with orange extract, zest and juice. I mean it is so versatile you are going to have a lot of fun with these.

If you do need to buy a jar and don’t want to waste it with just this we have lots of other creations too. For a larger celebration you might enjoy our lemon curd cake, to die for y’all.

Tips for Baking Fluffy Muffins

You always want to preheat oven and beat eggs and sugar in a bowl. Do not stir your batter more than you need to or it will not be as light, just enough for the dry ingredients to be incorporated. Put on to middle rack, test for doneness and remove once middle springs back when touched gently.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This allows the structure to set, preventing them from collapsing or becoming dense.

I think these are definitely sweet enough but if you wanted to make them more like cupcakes you could add a lemon glaze on top before enjoying.

I wouldn’t recommend adding anything else into the batter as it will make it more weighed down and the ultimate goal is for these to be really fluffy. So much so that these remind me a bit of angel food cake in a mug!