I have been making these mini lemon muffins for a little while now. Hudson takes after his mama and wakes up hungry, so I find it very helpful to have an already-made snack that I can just grab for him first thing. This boy can’t even wait for me to make toast most mornings, so a pre-breakfast snack is essential for us. These lemon mini muffins started out as a snack option for him but we actually all love them and so does anyone that tries them! They’re fresh, full of flavour, and moist. I have been making them on repeat and they’re so easy to make.
Why You’ll Love This Recipe
As I mentioned before, these mini lemon muffins are full of flavour, moist, and absolutely delicious! Whether you need a pre-breakfast snack in your household, are looking for a new option for your kids’ lunch boxes, or just like how cute mini muffins are, you have to try this recipe. They don’t take much time to prepare and are always a hit!
Ingredients
1 cup granulated sugar
1/2 cup butter, melted
2 eggs
1 cup lemon yogurt
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
The zest and juice of 2 lemons
How to Make Mini Lemon Muffins
Preheat the oven to 400ºF.
Grease a mini muffin pan (or use liners) and set aside.
In a large bowl, mix together the melted butter and granulated sugar until well combined.
Mix in the egg, yogurt, baking soda, and baking powder, stirring until well combined.
Slowly mix in the flour until well combined.
Lastly, mix in the lemon juice and zest.
Scoop the batter into your mini muffin tin and bake for 14-15 minutes.
Let cool before serving.
Mini Lemon Muffins
Ingredients
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup butter, melted
- 1 cup lemon yogurt
- 2 tsp baking powder
- 1/4 tsp baking soda
- the juice and zest of 2 lemons
Instructions
- Preheat the oven to 400ºF.
- Grease a mini muffin tin and set aside.
- In a large bowl, mix together the melted butter and sugar until well combined.
- Mix in the egg, yogurt, baking soda, and baking powder, stirring until well combined.
- Slowly mix in the flour until well combined.
- Lastly, mix in the lemon juice and zest.
- Scoop the batter into your mini muffin tin and bake 14-15 minutes.
- Let cool before serving.
How to Serve
These mini muffins are great on their own for a quick and easy snack. They also pair nicely with some fresh fruit!
How to Store
These mini muffins can be stored in an air-tight container for 5-7 days (though they probably won’t last that long). They can also be stored in the freezer for up to 3 months.
Leave a Reply