When life gives you lemons, make these Easy Lemon Muffins! These muffins are so easy to make using the muffin mixing method, you'll want to make them every day!
Waking up to freshly baked muffins is such a nice treat. And these Easy Lemon Muffins will please every one in your house!
My daughter almost never eats the things I bake, especially in the morning.
She just isn't a morning eater.
But these easy lemon muffins got her! She loved them!
And I loved them because they come together so quickly and easily. Three bowls, a muffin pan and a spatula. They are just that easy!
Making these cakey muffins
The texture of these muffins in cake-like and so soft and light.
Adding sour cream to the batter adds a tangy flavor to perfectly offset the sweetness. The high proportion of eggs and the melted butter add richness and creates a soft crumb.
The higher fat content is the key to a cakey muffin as opposed to a break like texture.
And who doesn't love cake for breakfast?!? This is the perfect excuse!
The crumble topping provides the perfect finishing touch. If you want to go over the top, add a little lemon glaze!
How to make easy lemon muffins
The mixing method for these muffins is called the muffin method - you could've guessed, right?
The muffin method doesn't require a stand mixer.
Actually, using a stand mixer will over-mix the batter and cause your muffins to be dense and tough.
You'll just need one bowl for the crumb topping and two bowls for the muffin batter. Mix the dry ingredients in one bowl, the wet ingredients in another bowl and stir them together just until the dry ingredients disappear.
By using this method, you keep the gluten from developing by keeping the mixing to a minimum.
Gluten begins to develop as soon as the wet ingredients come into contact with the flour. It will then continue to develop when the batter is mixed.
The high amount of fat in the recipe (eggs, sour cream and butter) will help to coat the flour to minimize gluten. Mixing only until the dry ingredients are incorporated will also keep the gluten down, resulting in a soft texture.
Large batch of muffins
Most muffin recipes that I come across make about 12 muffins. With a family of five, that doesn't go very far. Especially since my husband and two boys are big breakfast eaters!
Normally I double recipes to ensure that I have enough for everyone. Any muffins that are not eaten by lunch time are individually wrapped and frozen for a treat later.
This recipe will make about 22 standard size muffins. If you like, you can make these easy lemon muffins in a jumbo muffin pan and you should get 12 muffins out of it. The baking time will increase for jumbo muffins so keep an eye on them!
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Here are some other great muffins recipes for you!
Spiced Streusel Pumpkin Muffins
Easy Lemon Muffins
22
servings10
minutes25
minutesIngredients
- For the Crumble Topping
65 grams (½ cup) all-purpose flour
100 grams (½ cup) granulated sugar
85 grams (6 Tablespoons) unsalted butter, cut in small cubes
- For the Muffins
375 grams (3 cups) all-purpose flour
400 grams (2 cups) granulated sugar
½ teaspoon baking soda
¼ teaspoon salt
4 eggs, at room temperature
240 mL (1 cup) sour cream, at room temperature
226 grams (1 cup = 2 sticks) unsalted butter, melted and cooled
2 Tablespoons lemon zest
1 Tablespoon lemon juice
4 to 5 drops lemon extract, optional
Directions
- Preheat oven to 350F. Prepare 20 to 24 muffins holes with paper liners or by spraying with non-stick pan spray.
- First, make the crumble topping. Put the flour and sugar in a bowl and mix together. Add the butter and use your fingers or a fork to incorporate the butter into the mixture until it forms a crumble. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a medium bowl, combine the eggs, sour cream, cooled butter, lemon zest, lemon juice and lemon extract (if using for extra lemon flavor). Stir well until completely combined.
- Add the wet ingredients to the dry ingredients and stir with a spoon or spatula until combined. Do not over mix but make sure that there are no streaks or spots of dry flour.
- Scoop batter into muffin cups to about ¾ full. Sprinkle crumble on top of each muffin.
- Bake for 22-25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Allow to cool in the pan for 10 minutes then remove and serve.
sallybr says
Tanya they look so fluffy, I can almost taste them! what great texture....
Tanya Ott says
They are delightful! Haley honestly doesn't eat most of what I bake but she loooved these!!