Rating: 3.64 stars
205 Ratings
  • 5 star values: 56
  • 4 star values: 74
  • 3 star values: 37
  • 2 star values: 22
  • 1 star values: 16

Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

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  • In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts

177 calories; protein 3.2g; carbohydrates 25.3g; fat 7g; cholesterol 16.7mg; sodium 200.2mg. Full Nutrition
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Reviews (174)

Most helpful positive review

Rating: 4 stars
03/23/2009
this recipe is tasty and easy a few suggestions though I grated all of the zest off of a whole lemon and added the juice from the lemon aswell I also added more milk I found the batter to thick once I had the batter in the muffin trays sprinkled zest on the tops this made these muffins sweet and wonderfully lemony. My husband says they are to die for lol I have to say I agree. Read More
(107)

Most helpful critical review

Rating: 2 stars
01/18/2004
This is a good basic muffin mix but it is too dry and definitely not lemony enough. I suggest adding 1 Tbs of fresh lemon juice to the batter and then glazing the muffins with a mixture of lemon juice and powdered sugar while they are hot. Poking the tops of the muffins with a fork first will allow the glaze to soak in better. Read More
(208)
205 Ratings
  • 5 star values: 56
  • 4 star values: 74
  • 3 star values: 37
  • 2 star values: 22
  • 1 star values: 16
Rating: 2 stars
01/18/2004
This is a good basic muffin mix but it is too dry and definitely not lemony enough. I suggest adding 1 Tbs of fresh lemon juice to the batter and then glazing the muffins with a mixture of lemon juice and powdered sugar while they are hot. Poking the tops of the muffins with a fork first will allow the glaze to soak in better. Read More
(208)
Rating: 4 stars
03/23/2009
this recipe is tasty and easy a few suggestions though I grated all of the zest off of a whole lemon and added the juice from the lemon aswell I also added more milk I found the batter to thick once I had the batter in the muffin trays sprinkled zest on the tops this made these muffins sweet and wonderfully lemony. My husband says they are to die for lol I have to say I agree. Read More
(107)
Rating: 4 stars
06/02/2004
Great recipe. I added more lemon zest and 1 cup of frozen blueberries. Baked them only 15 minutes instead of 20. They came out moist and delicious!! Read More
(55)
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Rating: 5 stars
10/25/2011
I took the recommendations from the other reviews. I added another 1/4 cup of milk, 2 tbs of lemon juice, and also sprinkled lemon zest over the tops before putting them in the oven. I baked my muffins for 17 minutes, and they came out great. --I made this recipe a second time and this time I used the juice from a whole lemon, about 2 tbsp more sugar, and instead of sprinkling the top with lemon zest I sprinkled it with a thin layer of sugar before baking. The sugar on top gave it a more crisp and slightly sweet top and the extra lemon gave it a fuller lemon flavor. I thought the second batch was twice as good as the first and this is how I will make them from now on! Read More
(47)
Rating: 5 stars
06/28/2011
I am 7 years old and my family and I really liked this recipe. We added 1 tsp vanilla extract, lemon juice and lemon zest from a lemon. I would recommend this to anyone who loves baking, but advise them to make the same changes, it makes a difference. Read More
(26)
Rating: 3 stars
03/14/2005
My first reaction to these muffins- Bisquick! They resemble Bisquick bicuits in taste and texture. The lemon flavor is very faint. I followed other reviewers advice and made a lemon glaze that I added as soon as they came out of the oven. The glaze helped immensely. I think next time I make these muffins I will add another Tbsp lemon zest and cut back on the baking powder. Read More
(18)
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Rating: 3 stars
12/18/2005
Based on suggestions of the other reviewers I modified this recipe a bit. I added the zest of 2 lemons to the batter as well as the juice of one of the lemons. I also substituted the oil for unsweetened applesauce and replaced the white sugar with an equal amount of Splenda. Lastly I added about 1 cup of blueberries to the batter just before baking. The flavour of the muffins wasn't bad and certainly not overly lemony...but the end result was a very chewy muffin that stuck to the paper liner. Not a bad start - but this recipe still requires more tweaking in my opinion. Read More
(18)
Rating: 5 stars
12/09/2008
Great recipe!!! Do get them extra fluffy and soft I sifted the flour twice and instead of vegetable oil I used 80gr melted butter. Thanks for sharing!! Read More
(13)
Rating: 5 stars
07/13/2009
This is a very easy recipe to follow and turns out nicely with a cake-like texture. The entire family likes them and I can't keep them in the pantry. If you like a little more lemon flavor, just put on a glaze of lemon juice and sugar and put in some more lemon zest. Read More
(13)