Moist, fluffy muffins with bright lemon zest and a tender crumb, perfect for brunch or a sweet treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/2 cup unsalted butter, melted and slightly cooled
09 - 2 tablespoons freshly grated lemon zest (about 2 medium lemons)
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ Optional Topping
12 - 2 tablespoons coarse or sparkling sugar
# How-To:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined, avoiding overmixing.
05 - Divide batter evenly into muffin cups, filling each about two-thirds full. Sprinkle coarse sugar over tops if desired.
06 - Bake for 16 to 18 minutes until a toothpick inserted into the center comes out clean and tops are lightly golden.
07 - Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
