Total Time
30mins
Prep 15 mins
Cook 15 mins

Fresh, cake-like lemon muffins that freeze well.

Ingredients Nutrition

Directions

  1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
  2. Add eggs; stir in lemon rind and juice.
  3. Combine flour, baking powder, and salt; add to butter mixture.
  4. Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
  5. Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
  6. Bake at 375F for 15 minutes.
  7. Remove from pans immediately to cool.
Most Helpful

Very lemony and delicious! I also added the juice of a whole lemon and skipped the topping. I think next time I will use the topping though, and also I will double the recipe as this made 12 very small muffins for me.

Genevieve #2 November 14, 2007

Really good! Easy to make. Incredibly moist!

Jodi Consoli January 07, 2005