Rich Lemon Muffins are just that. Rich lemon poppy seed muffins made with a stick of butter. That's 1 stick (8 tablespoons) of butter to 1 cup of flour, ½ cup sugar and 2 eggs. It's important to look at ratios here because even though it's just 1 stick of butter, it's a very high ratio. It's safe to say these are rich. Or maybe better described as "buttery? They're honestly some of the best lemon muffins I've ever made.
Since posting the recipe people have made the muffins and given them a thumbs up. When I first posted it I mentioned they might make good mini muffins. They do. These work well as regular size or minis. Also, here's the old picture.
2008 vs. 2024 Lemon Muffins
Same recipe, same baker, 15 more years experience making muffins. This is a wonderful recipe, but when I first made it I probably didn't pay as much attention to temperature of the ingredients, creaming time and possibly how much to grease the muffin tin. Back then I sprayed it with Baker's Joy, so maybe it was just too much. I'm glad I have this blog to look back at old baking vs. new and see how employing various tips really affects the outcome of a recipe.
Rich Lemon Muffin Tips
Here are some tips that apply mainly to this particular recipe.
- Preheat the oven early on and make sure it's good and hot.
- Grease the muffin cups rather lightly.
- Start with room temperature ingredients. The butter needs to be warm enough to blend seamlessly with the eggs and sugar.
- Not a tip, just a thought...something I do sometimes. Put the zest in with the sugar and butter and beat it so the lemon oils are released from the friction.
- Add a little vanilla even though the recipe is lemon. The vanilla just ties everything together. You don't need much.
- Poppy seeds are optional, but they sure do a lot of lemon muffins that aren't iced. You could ice these if you're in the mood for something sweet, but they don't need it. You can top them with cinnamon sugar if you really want to add more flavors to the mix, or just top with coarse sugar. The one on the link is my favorite.
- If you do decide to make a quick lemon icing, I recommend 2 teaspoons of softened butter mixed with ⅔ cup powdered sugar. Beat together until gunky, then add about 4 teaspoons of lemon juice and beat until smooth and pretty. The butter is what makes it opaque. If you leave out the butter it's just a sweet glaze.
Recipe
Rich Lemon Muffins
Ingredients
- 1 cup all purpose flour (weigh, this is a slightly heavier cup) (140 grams)
- 1 teaspoon baking powder (5 ml)
- ¼ teaspoon salt 1.25 ml – if using salted butter, use ⅛ tsp.
- 8 tablespoons butter, softened (114 grams)
- ½ cup granulated sugar (90 grams)
- ¼ teaspoon vanilla (1.25 ml)
- 2 large eggs, bring to room temperature
- 1 tablespoon fresh lemon zest (14 grams)
- 3 tablespoons lemon juice (42 grams)
- 1 tablespoon or so of poppy seeds (optional)
Instructions
- Preheat oven to 375 degrees F (190 C). Grease 6 muffin cups.
- Mix together the flour, baking powder and salt and set aside. If you are using the optional poppy seeds, add them too.
- In a mixing bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Scrape sides of bowl and beat in that little splash of vanilla. Add your room temperature eggs one at a time, beating for 30 seconds after each egg. Stir in the lemon zest and lemon juice. Add flour mixture and stir just until it is mixed in.
- Spoon batter into muffin tins, dividing evenly (it should come almost to the top). If desired, sprinkle with cinnamon/sugar or sparkling coarse sugar.
- Bake for 15 to 18 minutes (my new oven takes 18). Cool in pan for about 5 minutes, then remove from the pan.
- Note on Topping: I used 1 tablespoon sugar mixed with ½ teaspoon cinnamon, but didn’t use all of it.
Kelly says
The muffins were awesome! Dense, moist,not too sweet, with abundant lemon flavor. Great with a good cup of coffee.
Kelly says
I just made the muffins for a breakfast tomorrow, and I won't be putting butter out, that is for sure! I still haven't tasted them, but since I just received 18 lemons from my father-in-law in Mesa, I had to try it.
Thanks for the bright idea on a gray ND day.
Elana says
These muffins look great! For people that are observing Lent (like Bunny above), or those that have loved ones on a gluten-free diet, I have a recipe for lemon cranberry muffins that is naturally sweetened, plus gluten-free and dairy-free over here:
http://www.elanaspantry.com/2008/02/05/cranberry-lemon-muffins/
Thanks for all of the amazing treats that you post here. I love your site!
Elana
Anna says
Felicia, I'm looking forward to hearing how the substitution works.
Alison, I agree with your review. These were rich and more dessert-like. I will keep looking for the perfect lemon muffin recipe.
Recipegirl, I'm with you on the poppyseed issues. They taste okay to me and I like the texture, but they inevitably get stuck in teeth.
Alison says
I made them in little heart shape muffin mould
and they were (note the past tense!) delicious!
They were quite dense and rich, a bit more dessert
than muffin like. Lovely with cream. Thank you Anna.
Felicia says
I'm going to try these, but I'll substitute 6 tbsp of low-fat sour cream for an equal amount of butter - as I'm not all that into butter.
Cakespy says
Oooh, these look like they straddle the line between muffin and pound cake...and this is a good thing. Yum.
Anna says
Thanks for the comments. If anyone tries these, please let me know. I gave mine away and haven't heard back from my friend who ate a whole one. I just had a bit of one and as stated, thought they were good -- but not something I'd eat for breakfast.
Steph, thanks for the cake recipe. It sounds very interesting and like something I'd want to try. I'm surprised the cake part has only 2 tablespoons of fat it in.
RecipeGirl says
There's nothing better than lemon muffins. And I love the recipes that nix the Poppyseeds too! Recipe copied 🙂
Alison says
Anna,
Thank you so much!! I am going to make these
today...they look fantastic.
Bunny says
Tell me this one isn't a "sweet" muffin!!! I gave up sweets for Lent. That almost means I had to give up your blog...but, of course, the Praline Iced Brownies kept me! LOL I'm saving the recipes for after Easter.
Doris says
These look really good. Do you have a recipe for peach muffins? They used to serve some at Fresh Choice but I haven't seen any for a long time - and they were pretty good. (Now all they seem to have is blueberry.) Thanks for all the recipes.
Valerie says
they look really good. maybe you could add a glaze or frosting and call them lemon cupcakes.