Just like last year, the Lemon Fairy left a big bag of lemons on my porch. I’ve been working my way through them, so you know what that means, it’s Lemon Week!
I made these up on a whim, they came out really good, then I realized I needed to write down the recipe. Oops. So I had to make them again. And again. And again…not to test the recipe…just because they were so good – YUM. Lemon-y. Moist. Soft. And muffin-y. I’m sure those aren’t words, but let me tell you, they’re delicious. The secret? Lemon sugar, of course!
2 cups flour
1-1/2 cups lemon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) melted butter
1 cup buttermilk
juice of one lemon
zest of one lemon
more lemon sugar
Preheat oven to 375 degrees. Prep a muffin pan with liners. (you will approx 18 muffins)
In a large bowl, whisk together flour, lemon sugar, baking powder, baking soda and salt.
Add the buttermilk, eggs, lemon juice and lemon zest. Oh. So. Lemony. This is the kicker here, peeps. Lemon juice, lemon sugar, lemon zest. Don’t skimp, you’ll be rewarded in the end! Stir until JUST combined. Not too much – you don’t want a tough muffin!
Fill the muffin cups about 3/4 of the way full. Top with a sprinkling of even MORE lemon sugar.
Bake for 14-16 minutes depending on your oven. Let cool on a wire rack.
These are for true lemon lovers, the perfect muffin for a morning snack.