A delicious and light muffin that is perfect for an Easter brunch!
Heat oven to 400 degrees F. Line a muffin tin with baking cups.
In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well.
Add wet ingredients and mix well. (I added a LOT of lemon zest. But I love lemon.)
Pour the delicious batter into the lined muffin tin, filling each one about 2/3 full. Bake for about 16 minutes or until a toothpick comes out dry.
Proceed to let them cool and gobble up! If you are like me and would frost your own hand if you had to, pair with light cream cheese frosting and sprinkle with extra lemon zest!
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These are pretty good and make a muffin with a great consistency. The lemon flavor wasn’t very strong so make sure to put in loads of lemon zest (and I used juice, too). Definitely needs a glaze or frosting of some sort. Great lemon muffin base to keep in the recipe file!
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