serves: 12 muffins
prep time: 15 minutes
bake time: 20 minutes
total time: 35 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large lemons, juiced and zested
- 2 large eggs, room temperature
- 1 cup whole milk
- 1 stick unsalted butter, melted and cooled
Preparation:
Step 1: Preheat the oven to 400 degrees F. Line a 12 cup muffin tin and set aside.
Step 2: Sift together the flour, sugar, baking soda, and salt. Set aside.
Step 3: In a large bowl whisk the lemon juice and zest, eggs, milk, and butter until smooth. Then, gently fold in the dry ingredients
Step 4: Fill each muffin cup ¾ full and bake for 20 minutes, or the tops are golden brown and spring back lightly when touched. Allow the muffins to cool slightly, and serve!
Want more Mother’s Day brunch ideas?
- Cinnamon Waffles Recipe
- Apricot and Blueberry Pancakes Recipe
- Mini-Chocolate Chip Scones Recipe
- Breakfast Quesadilla Recipe
- Orange Ginger Cream Scones Recipe
- 8 Mother’s Day Brunch Ideas
Find more scrumptious recipes from Kelsey Banfield at the naptime chef.
