Mini Lemon Muffins

This easy recipe for moist & fluffy mini lemon muffins is irresistible. The sweet bites are perfect for breakfast, snack, or dessert. The from scratch recipe (no cake mix) takes less than 30 minutes so enjoy them on busy weekdays or for a lazy Sunday brunch meal.

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, Snack

Cuisine American

Servings

Calories 86 kcal

Equipment

mini muffin pan
hand mixer

Ingredients

2 eggs room temperature
½ cup salted butter softened room temperature (1 stick)
1 cup sugar
1 ¾ cup all-purpose flour
2 teaspoon baking powder
½ cup whole milk
1 teaspoon lemon extract
1 teaspoon lemon zest

Instructions

Bring butter and eggs to room temperature.
Preheat the oven to 375°F. Spray a mini muffin tin with nonstick spray if not using a nonstick pan.
In a large mixing bowl add the eggs, sugar, and butter. Beat them on low using the hand mixer until they are creamed together & fluffy; 3 minutes.
2 eggs, ½ cup salted butter, 1 cup sugar
Next add the flour, baking powder, milk, extract, and zest. Using the hand mixer, beat on medium to bring the batter together. Scrape the sides with a rubber spatula to be sure all ingredients are smooth and combined.
1 ¾ cup all-purpose flour, 2 teaspoon baking powder, ½ cup whole milk, 1 teaspoon lemon extract, 1 teaspoon lemon zest
Add enough batter to fill each muffin opening about 90% full. You should get around 30 mini muffins if divided evenly.
Bake them at 375° for 12-15 minutes. A toothpick inserted in the center should come out clean.
Once done baking, let them cool for a few minutes in the pan. When cool enough to handle, remove each one carefully from the pan to continue cooling on a wire baking rack.
Enjoy while warm or cool & store in an air-tight container to enjoy later.

Notes

STORING & FREEZING:

Place leftovers in an air-tight container with a lid. Leave the container on your kitchen counter in a cool location. (do not put it in the refrigerator). They will remain fresh and moist for up to 5 days.
These muffins can be frozen for up to 30 days. It is best to double wrap them so they do not get freezer burn.

SUBSTITUTIONS & VARIATIONS:

Omit the zest if you want a lighter lemon flavor or if you do not have any fresh lemons on hand.
Fold in 1 cup of fresh washed & dried blueberries or raspberries for a berry-lemon combo that is amazing.

SERVING NOTES:

This makes about 30 mini muffins which will likely serve a family of 6 for one meal. Most teen & adults will eat 4-5 as a serving and small kids may eat 2-3 each.

Nutrition

Calories: 86kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 59mgPotassium: 19mgFiber: 0.2gSugar: 7gVitamin A: 117IUVitamin C: 0.1mgCalcium: 24mgIron: 0.4mg

Keyword baked goods, breakfast, brunch, citrus, from-scratch, fruit, oven-baked, spring, summer

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