Ingredients for Fresh Lemon Muffins
- 1/2 cup (113g) unsalted butter
- Sugar
- 2 large eggs
- Fresh Lemon Rind
- Fresh Lemon Juice
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Cinnamon
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How to Make Fresh Lemon Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Cream together 1/2 cup (113g) unsalted butter and 1/2 cup (100g) granulated sugar in a large bowl until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in the zest and juice of 1 large lemon.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spoon the batter into the prepared muffin cups, filling them about 2/3 full.
- In a small bowl, combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the muffin batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
42g
Fat
25g
Carbs
6g
