Soft lemon muffins

Name: Soft lemon muffins
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 9
Ingredients: Type 00 flour 1 cup; Cornstarch 3 ½ tbsp; Sugar ¾ cup; Eggs (about 2 medium-small) 3.5 oz; Whole milk ¼ cup; Corn oil 2 ¼ tbsp; Lemon peel 1; Lemon juice (from about 2 large lemons) 2.7 oz; Baking powder 1.67 tsp; Lemon juice 6 tsp; Powdered sugar ½ cup; Lemons 1; Mint 9 leaves

it de fr es br

234

Calories per serving

Vegetarian

Energy Kcal 234
Carbohydrates g 43.3
of which sugars g 26.7
Protein g 3.5
Fats g 5.2
of which saturated fat g 1.11
Fiber g 0.6
Cholesterol mg 42
Sodium mg 21

Difficulty: Easy
Prep time: 40 min
Cook time: 20 min
Makes: 9 pieces
Cost: Low

PRESENTATION

Recipe by
Gessica Runcio

Soft lemon muffins—honestly, they're a breakfast staple in America, especially for those who want something both moist and refreshingly zesty. What really sets these soft lemon muffins apart is the fresh lemon juice and a ton of zest. It's super tangy and really wakes up your taste buds. So light. Not heavy or overly sweet, they've got that perfect crumb and tender bite. Adding a simple lemon glaze? It just makes each muffin feel extra special. And look, a sprinkle of mint leaves gives it that bakery vibe—right in your kitchen.

Compared to chocolate or yogurt muffins, these moist lemon muffins offer a refreshing, sweet contrast. Perfect when you need a snack that’s not too filling. I mean, there's a reason why an easy lemon muffin recipe is so loved. You know when you're after homemade treats that taste genuinely homemade? These muffins—no question—deliver every time. The secret? Both lemon juice and zest. Together they make the flavor really pop, keeping everything super moist without being heavy.

Here's the deal, no ricotta here—just straightforward, simple ingredients in perfect harmony. Serve them warm for breakfast or pack them as a snack; they stay fresh, never soggy. You can switch it up by adding lemon yogurt for an extra tang or topping with a crunchy glaze. And you know what? Many folks say homemade lemon muffins are fluffier and lighter than others, with a golden exterior and a soft, fluffy interior. Whether it’s breakfast or snack time, these fluffy lemon muffins are the kind of treat people ask for over and over, especially with the bright citrus flavor that shines through so clearly and freshly. Enjoy them any time of the day and savor that great combo of lightness and flavor. It's classic American through and through.

INGREDIENTS

234

Calories per serving

Ingredients for 9 muffins: Type 00 flour 1 cup (130 g); Cornstarch 3 ½ tbsp (50 g); Sugar ¾ cup (150 g); Eggs 3.5 oz (100 g) - (about 2 medium-small); Whole milk ¼ cup (65 g); Corn oil 2 ¼ tbsp (35 g); Lemon peel 1; Lemon juice 2.7 oz (80 g) - (from about 2 large lemons); Baking powder 1.67 tsp (8 g)

For the glaze: Lemon juice 6 tsp; Powdered sugar ½ cup (70 g)

For garnishing: Lemons 1; Mint 9 leaves

Preparation

How to prepare Soft lemon muffins

To prepare the soft lemon muffins, work all the ingredients in a bowl. Then add sugar and grated lemon zest 1. Quickly mix with a whisk 2 and then add the flour 3,

cornstarch 4, baking powder, milk, oil, and lemon juice 5, then the eggs 6.

Stir everything together 7 until you get a smooth and homogeneous mixture 8. Pour it into 9 paper muffin cups, placed in a muffin tin, and fill them up to 3/4 (about 3 tablespoons per muffin cup) 9.

Your muffins are ready for baking 10: in a preheated static oven at 350°F, for about 20 minutes. Always do the toothpick test for safety; when they're ready, let them cool 11. Then prepare the lemon glaze: gradually add powdered sugar and lemon juice 12.

Mix with the whisk 13, you should get a smooth and fluid mixture 14. Spread the glaze on each muffin with the help of a spoon 15

and decorate each with half a lemon slice 16 and a fresh mint leaf 17. Here are your soft lemon muffins ready 18!

Storage

Soft lemon muffins keep in a cool, covered place for 3-4 days.

They can be frozen without the glaze.

Advice

Add candied ginger chunks to make your soft lemon muffins even more flavorful. For the glaze, you can use water instead of lemon juice if you prefer a less tangy taste.

For the translation of some texts, artificial intelligence tools may have been used.