So simple. So tart. And so sweet.
These lemon muffins make for the perfect addition to a Sunday brunch this spring - or weekday breakfast. I found this recipe on Martha Stewart's website (and made a couple of adjustments).
Adapted from MarthaStewart.com
2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt (I used regular table salt)
1 cup sugar
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature (I used skim because that's what I had on hand).
1 stick unsalted butter, melted and cooled
Preheat your oven to 350 degrees and line a standard 12-cup muffin tin with baking cups. In a medium bowl, combine flour, baking powder, baking soda and salt. In another bowl, add the sugar, eggs, zest, juice and milk and then whisk in the butter. Add the wet ingredients to the dry ingredients and stir until it is just combined.
Divide the batter into the muffin cups. You can sprinkle them with sugar if you'd like. Bake for about 20 minutes. They are ready when a toothpick inserted into the middle of a muffin comes out clean.
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