Description
These Mini Lemon Muffins are light, fluffy, and bursting with fresh lemon flavor. Perfectly sized for a quick breakfast treat or a delightful snack, they are simple to make with basic pantry ingredients and ready in under 30 minutes. The combination of lemon zest and lemon extract gives these muffins a tangy brightness that complements their soft texture.
Ingredients
Wet Ingredients
- 2 eggs (room temperature)
- 1/2 cup salted butter (softened, room temperature, 1 stick)
- 1/2 cup whole milk
- 1 teaspoon lemon extract
Dry Ingredients
- 1 cup sugar
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
Instructions
- Prepare Ingredients: Bring the butter and eggs to room temperature to ensure smooth mixing and proper texture in the muffins.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray a mini muffin tin with nonstick spray or use a nonstick pan to prevent sticking.
- Cream Butter, Eggs, and Sugar: In a large mixing bowl, add the eggs, sugar, and softened butter. Using a hand mixer on low speed, beat the mixture until it is creamed together and fluffy, approximately 3 minutes.
- Add Remaining Ingredients: Add the all-purpose flour, baking powder, whole milk, lemon extract, and lemon zest to the bowl. Beat on medium speed with the hand mixer until the batter is smooth and well combined. Scrape the sides of the bowl with a rubber spatula to ensure everything is mixed thoroughly.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 90% full. This should yield around 30 mini muffins.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are fully baked.
- Cool Muffins: Once baked, let the muffins cool in the pan for a few minutes. When cool enough to handle, remove them carefully and transfer to a wire rack to cool completely.
- Serve and Store: Enjoy these mini lemon muffins warm or cooled. Store leftovers in an airtight container to keep them fresh for later.
Notes
- Room temperature ingredients help create a smooth batter and tender muffins.
- If you do not have lemon extract, you can substitute with the juice of one lemon, but reduce the milk slightly to maintain batter consistency.
- Be careful not to overfill the mini muffin cups to avoid overflowing during baking.
- These muffins freeze well; store in a freezer-safe bag for up to 2 months and reheat before serving.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
