How to make perfect milk muffins with a fresh lemon flavor. They are so quick and easy that you can even make them in the morning for breakfast.
These delicious and moist muffins are so easy to make. You just need some basic ingredients like milk, sugar, eggs and flour and 12 to 14 minutes to bake!
Our family loves these homemade muffins. We often make a batch of them so the whole family can enjoy them for a delicious and simple breakfast. If you love muffins, look at our Easy banana muffins, Chocolate muffins and one of the most popular Easy vanilla muffins recipe.
If you want to add a little more extra flavor to these muffins, you can add vanilla extract, cinnamon powder or orange zest to the muffin batter. You can also add fruits like strawberries, banana, apple, fresh blueberries, wathever you prefer. Remember that if you add fruit to the batter, you may need to change the amount of some ingredients.
Enjoy these basic muffin recipe with your morning coffee!
Below you will find the step-by-step instructions, baking time and the nutritional information for these recipe. For best results, watch the recipe video.
TABLE OF CONTENTS
INGREDIENTS FOR HOMEMADE MILK MUFFINS
Here you'll find all the ingredients needed to make this recipe:
- Granulated sugar - To sweeten and flavor.
- All-purpose flour - Gives consistency and is the base of the batter.
- Baking powder - Rising agent.
- Lemon zest - Adds a very nice fresh flavor.
- Milk and eggs - Makes muffins softer and fluffier.
- Unsalted butter - Makes muffins soft and tastier.
Dry ingredients:
Wet ingredients:
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE HOMEMADE MILK MUFFINS
Step 1: Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.
Step 2: Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, eggs, lemon zest and the butter until obtain a homogeneous mixture.
Step 3: Pour the milk and beat for 1 minute until it’s nicely incorporated. Add the flour and the baking powder and beat until a creamy mixture. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl.
Step 4: Pour small portions of the batter into the paper liners.
Step 5: Remove muffins from the oven and allow to cool for 15 minutes inside the tins.
Step 6: Remove from the tins and place the muffins onto a wire rack or a plate.
Step 7: Allow to cool completely and serve.
RECIPE TIPS
1. Some of our techniques to make moist muffins:
- Add milk or yogurt to the batter, this two ingredientes add moisture to the muffins.
- Add oil instead of butter. Oil keeps muffins moist for longer periods.
- Don't overmix the batter. Mix until just combined.
- Don't overbake the muffins. Overbaking dries out the muffins.
- Use a toothpick to check the interior of the muffin, it should come out with a few moist crumbs, not completely clean.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.
3. When the muffins are done, do not open the oven door all the way. Leave the door slightly open and wait 5 to 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
FREQUENTLY ASKED QUESTIONS
How do you store these muffins?
Never store the muffins at room temperature for more than 3 days. The muffins will begin to lose quality after this time frame.
Can I add strawberries or fresh blueberries to the muffins batter?
YOU MAY ALSO LIKE
- Orange triple berry muffins
- Strawberry muffins
- Butter lemon muffins
- Chocolate muffins with cream
- Honey muffins
- Walnut muffins
- Lemon muffins
- Vanilla and chocolate muffins
- Orange muffins
- Cinnamon muffins
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Best Homemade Milk Muffins
How to make perfect milk muffins with a fresh lemon flavor. They are so quick and easy that you can even make them in the morning for breakfast.
5.00 from 2 reviews
- 100 ml (1/2 cup) milk
- 2 medium eggs
- 150 grams (2/3 cup) granulated sugar
- 150 grams (about 1 cup) all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon unsalted butter to room temperature (or unsalted melted butter)
- Zest of one lemon
- Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.
- Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, eggs, lemon zest and the butter until obtain a homogeneous mixture.
- Pour the milk and beat for 1 minute until it’s nicely incorporated. Add the flour and the baking powder and beat until a creamy mixture. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl.
- Pour small portions of the batter into the paper liners and bake until a toothpick inserted in the center of a muffin comes out clean, about 12 to 14 minutes (the time depends on the oven).
- Remove muffins from the oven and allow to cool for 15 minutes inside the tins.
- Remove from the tins and place the muffins onto a wire rack or a plate.
- Allow to cool completely and serve.
Ingredients
Directions
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Can i substitute white flour with whole wheat flour in this recipe
Hi Aya,
Well, we only made this recipe with all-purpose flour. I’m not sure what going to happen if you made with wheat flour.