Best Easy Lemon Muffin Recipe Andy Chef

If you are a fan of citrus flavors, then this Best Easy Lemon Muffin Recipe is a must-try for you! Created by renowned chef Andy, these muffins are bursting with tangy lemon flavor and have a soft, moist texture that is simply irresistible. Whether you enjoy them for breakfast, as a snack, or even as a dessert, these lemon muffins are sure to please your taste buds.

To make these muffins, you will need the following ingredients:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup milk
– 2 large eggs
– Zest of 2 lemons
– Juice of 1 lemon
– 1 teaspoon vanilla extract


1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can result in dense muffins.
5. Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

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Now, let’s address some frequently asked questions about this Best Easy Lemon Muffin Recipe:

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture and taste of the muffins may vary slightly.

2. Can I use lemon extract instead of lemon juice?
Yes, you can use lemon extract, but fresh lemon juice will give the muffins a more vibrant and natural lemon flavor.

3. Can I add a glaze on top of the muffins?
Absolutely! You can make a simple glaze by mixing powdered sugar with lemon juice and drizzling it over the cooled muffins.

4. Can I freeze these muffins?
Yes, you can freeze these muffins in an airtight container for up to 2 months. Just thaw them at room temperature before serving.

5. Can I use margarine instead of butter?
While margarine can be used as a substitute, butter will give the muffins a richer flavor.

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6. Can I add blueberries or other fruits to the batter?
Certainly! Feel free to add your favorite fruits or even nuts to the batter for added flavor and texture.

7. Can I use lemon yogurt instead of milk?
Yes, you can substitute lemon yogurt for the milk for an extra lemony kick.

8. Can I make mini muffins instead of regular-sized muffins?
Absolutely! Just adjust the baking time accordingly. Mini muffins may require around 10-12 minutes of baking time.

9. Can I use lemon zest from a bottle?
While fresh lemon zest is recommended for the best flavor, you can use bottled lemon zest if it’s more convenient for you.

10. Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make these muffins gluten-free.

11. Can I add a streusel topping to these muffins?
Of course! A simple streusel made with flour, sugar, and butter can be sprinkled on top of the muffins before baking for a delicious crunchy texture.

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Now that you have all the information you need, it’s time to grab your ingredients and start baking these delightful lemon muffins. Enjoy!

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