Lemon bread muffins are the perfect blend of tangy and sweet, offering a burst of sunshine in every bite. These delightful treats are ideal for breakfast, brunch, or a midday snack. Their soft, moist texture combined with the refreshing lemon flavor makes them a winner for any occasion. Plus, they’re incredibly easy to make, even if you’re not a baking pro!
Ingredients
Here’s your shopping list for these zesty lemon bread muffins:
- **Dry Ingredients:*
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:**
– 1/2 cup unsalted butter, melted and cooled slightly
– 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
– 2 large eggs, room temperature
– 1/3 cup fresh lemon juice (about 2-3 lemons)
– 1 tablespoon lemon zest (from 1-2 lemons)
– 1 teaspoon vanilla extract
– **Optional Glaze:**
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
Preparation Steps
1. **Preheat and Prep:**
– Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
2. **Mix Dry Ingredients:**
– In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly combined.
3. **Prepare Wet Ingredients:**
– In another bowl, whisk together the melted butter, buttermilk, eggs, lemon juice, lemon zest, and vanilla extract. Ensure the mixture is smooth and well-blended.
4. **Combine Ingredients:**
– Gradually add the wet ingredients to the dry ingredients. Use a spatula to gently fold the mixture until just combined. Be careful not to overmix; a few lumps are okay.
#### Cooking/Baking Instructions
1. **Fill the Muffin Tin:**
– Divide the batter evenly among the muffin cups, filling each about 2/3 full.
2. **Bake:**
– Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
3. **Cool:**
– Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
4. **Optional Glaze:**
– While the muffins are cooling, prepare the lemon glaze by mixing the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled muffins for an extra zing.
Serving Suggestions
Serve these lemon bread muffins warm or at room temperature. They pair wonderfully with a cup of tea or coffee. For an added touch, garnish with a sprinkle of lemon zest or a light dusting of powdered sugar.
#### Additional Tips
– **Flavor Boosters:**
– Add a teaspoon of poppy seeds to the batter for a delightful crunch.
– Swap out half the butter for Greek yogurt to make the muffins even more moist and add a slight tang.
– **Dietary Adaptations:**
– For a dairy-free version, use almond milk or any other plant-based milk with a splash of lemon juice to mimic buttermilk.
– To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
#### Wrap-Up
There you have it, a step-by-step guide to making zesty lemon bread muffins that are sure to impress. These muffins are not only delicious but also versatile, allowing for various tweaks and additions to suit your taste and dietary needs. Fun fact: Lemon trees can produce up to 600 pounds of lemons each year, so you’ll never run out of this citrusy delight to use in your baking!
Enjoy baking these bright and cheery muffins, and let them bring a little sunshine to your day!
