Bright and Zesty: Our Favorite Lemon Muffin Recipe

There is nothing quite like the smell of fresh lemon muffins baking in the kitchen. The bright citrus aroma, the soft golden crumb, and that little tangy kick make these muffins a favorite for breakfast, brunch, or an afternoon treat. At Kitchen Supply Wholesale, we believe great baking starts with great tools, so we are sharing our go to lemon muffin recipe along with a few tips on how our paper muffin molds and stretchy lemon cover can make the whole process easier from start to finish.

Why This Recipe Works

This lemon muffin recipe strikes the perfect balance between sweet and tart. Fresh lemon juice and zest bring real citrus flavor, while a touch of sour cream or yogurt keeps the muffins moist and tender. Squeezing the lemons is even easier with our stretchy lemon cover, a fine mesh that fits snugly over a halved lemon and catches the seeds while letting all that fresh juice flow right through. No more picking seeds out of your batter.

Ingredients

For the muffins:

• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup sour cream or plain yogurt
• 1/2 cup whole milk
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

For the lemon glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest

Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Set out your paper muffin molds on a sturdy baking sheet or in a muffin pan for support. These standalone molds are sturdy enough to hold their shape on their own, so there is no need for a separate metal pan if you prefer a more rustic presentation.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, then add the oil, sour cream, milk, lemon zest, lemon juice, and vanilla extract. Mix until well combined. For the freshest juice, stretch the mesh lemon cover over each lemon half and squeeze directly into the bowl. The mesh catches every seed so your batter stays smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing, since this keeps the muffins light and fluffy.
5. Divide the batter evenly among the paper muffin molds, filling each about three quarters full.
6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Remove the muffins from the oven and let them cool for about 5 minutes. Because the molds are paper and stand on their own, you can lift each muffin straight off the baking sheet without needing to pop anything out of a pan.
8. While the muffins cool, whisk together the powdered sugar, lemon juice, and lemon zest to make the glaze. Use the mesh lemon cover again here to keep the glaze seed free. Drizzle generously over the warm muffins.

Why We Love Baking with These Tools

Our paper muffin molds are a simple way to bake and serve in one step. They stand up on their own without a pan, hold their shape through baking, and give your muffins a clean, bakery style presentation that is easy to wrap up or hand out. Our stretchy lemon cover is a small tool that solves a common kitchen annoyance, since the fine mesh stretches over a lemon half and strains out the seeds while you juice, so you get pure lemon flavor in every bite without picking through your batter or glaze.

Final Thoughts

This lemon muffin recipe is a wonderful way to bring a little sunshine into your kitchen, any time of year. With the right tools on hand, from sturdy paper muffin molds to a handy mesh lemon cover for seed free juicing, baking has never been easier. Try this recipe out this weekend and let us know how your muffins turn out!

Happy baking from all of us at Kitchen Supply Wholesale.