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!
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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!
ingredients:
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
2 eggs
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.
Kid's lunches, simple dinners and a whole lot of geeky baking.
I can attest that these rocked. I ate three in one sitting.
Oh, MAN. These sound delicious, and I’m not even hungry! I need to get that batch of lemon sugar going.
I will be making these tonight…FOR SURE!! Are they sweet enough? I want to eat them warm with a bit of butter….YUM!
Hey! A muffin with no dried fruit or nuts. I’ll have to make these for Emma.
BTW. I just saw your comment about how you just recently tried rocky road ice cream. Well, now you have to try it on brownies, cookies and by itself. Texturally, it’s the best of everything.
@Anna
I’ve tried rocky road ice cream before, I just haven’t had it in YEARS. I forgot how good it was. Now I want chocolate marshmallow EVERYTHING!
Great job, Jenn: These are excellent! I wanted a bit more “in your face” lemon flavor, so instead of sprinkling with lemon sugar before baking I brushed on this glaze when I took them out of the oven: 1/3 c. fresh lemon juice + 1/2 c. lemon sugar, stirred until sugar dissolved. I copied the lemon sugar recipe wrong and used zest of a whole lemon to 1 c. sugar (instead of `1/2), so these muffins were extra zippy.
I tried it and it’s just lemon heaven! Thanks for sharing with us
I just made these, omg they’re amazing. I didn’t have lemon sugar, just regular sugar but still they came out so yummy and flavorful. They’re heavenly fluffy. I also used 1/2 cup sugar instead of 3/4, but that’s because baking products usually are too sweet for me and as a rule I use less sugar than recipes give. I’ll definitely keep making them and they’re extremely fast to make. Preparation time + baking time took me about 25 min.
These muffins are in the oven as I type this. I’m so excited. Thank you for sharing this recipe!