Lemon Muffins

Lemon Muffins

This fruity muffin recipe makes for a light, sunny breakfast.


12 muffins


  • 2 lemons
  • 1 cup C&H® Granulated Sugar plus extra for sprinkling
  • 2/3 cup butter or margarine, softened
  • 2 eggs
  • 1/2 cup milk
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • almonds, sliced (optional garnish)


Grate the rind from the lemons (4 teaspoons) and squeeze the juice (1/2 cup); set aside.

Beat together 1 cup sugar and butter until light and fluffy. Beat in eggs, milk and lemon rind.

Stir together flour, baking powder and salt in small bowl. Stirring by hand, alternately add the flour mixture and lemon juice to sugar mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle with sugar and almonds.

Bake 30 to 35 minutes, or until muffins are lightly browned. Let stand 3 minutes, then turn out onto a wire rack to cool slightly.


Muffins, like quick breads, become tough if they are overmixed. Combine the ingredients just until the dry ingredients are moistened.

To freeze muffins, wrap tightly in heavy foil or place in freezer bags and freeze up to 3 months.

To reheat frozen muffins, wrap in heavy foil. Heat in a 300°F oven 15 to 18 minutes for medium muffins.