Lemon Muffins Recipe - Allrecipes.com
Lemon Muffins Recipe

Lemon Muffins

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"Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings


  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2009

this recipe is tasty and easy a few suggestions though I grated all of the zest off of a whole lemon and added the juice from the lemon aswell I also added more milk I found the batter to thick, once I had the batter in the muffin trays sprinkled zest on the tops this made these muffins sweet and wonderfully lemony. My husband says they are to die for lol I have to say I agree.

Most Helpful Critical Review
Jan 18, 2004

This is a good basic muffin mix but it is too dry and definitely not lemony enough. I suggest adding 1 Tbs of fresh lemon juice to the batter and then glazing the muffins with a mixture of lemon juice and powdered sugar while they are hot. Poking the tops of the muffins with a fork first will allow the glaze to soak in better.

Jun 02, 2004

Great recipe. I added more lemon zest and 1 cup of frozen blueberries. Baked them only 15 minutes instead of 20. They came out moist and delicious!!

Dec 18, 2005

Based on suggestions of the other reviewers, I modified this recipe a bit. I added the zest of 2 lemons to the batter as well as the juice of one of the lemons. I also substituted the oil for unsweetened applesauce and replaced the white sugar with an equal amount of Splenda. Lastly, I added about 1 cup of blueberries to the batter just before baking. The flavour of the muffins wasn't bad, and certainly not overly lemony...but the end result was a very chewy muffin that stuck to the paper liner. Not a bad start - but this recipe still requires more tweaking in my opinion.

Mar 14, 2005

My first reaction to these muffins- Bisquick! They resemble Bisquick bicuits in taste and texture. The lemon flavor is very faint. I followed other reviewers advice and made a lemon glaze that I added as soon as they came out of the oven. The glaze helped immensely. I think next time I make these muffins I will add another Tbsp lemon zest and cut back on the baking powder.

Oct 25, 2011

I took the recommendations from the other reviews. I added another 1/4 cup of milk, 2 tbs of lemon juice, and also sprinkled lemon zest over the tops before putting them in the oven. I baked my muffins for 17 minutes, and they came out great. --I made this recipe a second time and this time I used the juice from a whole lemon, about 2 tbsp more sugar, and instead of sprinkling the top with lemon zest I sprinkled it with a thin layer of sugar before baking. The sugar on top gave it a more crisp and slightly sweet top and the extra lemon gave it a fuller lemon flavor. I thought the second batch was twice as good as the first and this is how I will make them from now on!

Jun 28, 2011

I am 7 years old and my family and I really liked this recipe. We added 1 tsp vanilla extract, lemon juice and lemon zest from a lemon. I would recommend this to anyone who loves baking, but advise them to make the same changes, it makes a difference.

Dec 09, 2008

Great recipe!!! Do get them extra fluffy and soft, I sifted the flour twice and instead of vegetable oil I used 80gr melted butter. Thanks for sharing!!


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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