Rich Lemon Muffins
Buttery and rich lemon muffins with plenty of fresh lemon flavor.
Servings 6 muffins
Cost 5
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.
