Moist and full of lemon flavor, with a crunch of sugar on top. These muffins are easy to make and bake up to perfection…perfect for breakfast, a snack or with afternoon tea. If you are a lemon lover, then this recipe will have you swooning!
I have been all about the lemon recipes lately. Maybe it’s the crispness of the lemons that I crave in this Summer heat?? Well whatever it is, these muffins turned out so moist and pretty! I brought them into work for the guys…and maybe also because my supervisor is always asking me to make him a lemon dessert.
The sugar topping on these muffins is so easy and the perfect amount of sweetness for these muffins that does not take away from the lemon flavor of the muffins.
Lemon Sugar Muffins
Print RecipeIngredients
- MUFFINS:
- 2 eggs, room temperature
- 1-1/2 cups white granulated sugar
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon baking powder
- 1/2 cup canola oil
- 1-1/2 cups milk (I used unsweetened vanilla almond milk)
- 2-1/2 tablespoons lemon emulsion or extract (yes tablespoons)
- 1 teaspoon vanilla extract
- zest of one lemon
- TOPPING:
- 3 tablespoons butter, melted
- 1/2 cup white granulated sugar (or 1/4 cup white sugar and 1/4 cup rose petal sugar)
Instructions
MUFFINS: Preheat oven to 400-degrees and line two cupcake tins with 21 cupcake liners. Set aside.
In a large bowl mix together the eggs and sugar. Stir in the flour, salt, nutmeg and baking powder. Add the oil and milk into the bowl and stir until combined. Stir in the lemon emulsion or extract, vanilla extract and lemon zest. Stir until combined.
Fill cupcake liners 3/4 full of batter and bake in 400-degree oven for 5-minutes. After 5-minutes, leave the muffins in the oven and reduce the oven temperature to 350-degrees and bake for an additional 10-minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
Allow muffins to set in the tin for 5-minutes before transferring to a wire rack to finish cooling. Once muffins are semi-cool, prepare the topping.
TOPPING: In a small bowl, melt the butter. In a separate small bowl, add the sugar. One muffin at a time, dip the top of the muffin in butter and then directly into the bowl of sugar. Allow muffin to set for an hour before storing.
Notes
Store leftover muffins in an airtight container at room temperature.
Fresh from the oven and cooling for a few minutes before they get dunked in butter and sugar!
I used a mix of white sugar and Allstar Organics Rose Petal Sugar from Foodlyn. You can use all white sugar, but this rose petal sugar is sooooooo good!
SO TELL ME…
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Do you love lemon in desserts??
-
What’s your favorite muffin variety?
LEAVE ME A COMMENT BELOW!
XOXO,
Kelly
PS- You can find this recipe linked up at the following parties: Foodie Friday, Meal Plan Monday, Pretty Pintastic Party, The Pin Junkie.
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30 Comments
Laura Dembowski (@piesandplots)
August 7, 2018 at 12:49 PMThe domes on those muffins are everything! Such a unique flavor too!
Kelly
August 9, 2018 at 7:40 AMThank you Laura!! I was so happy with how these muffins turned out 🙂 XOXO
pglooney
August 7, 2018 at 4:26 PMI love a good crunchy sugar on top. At my coffee shop back in the day I had massive buckets of sanding sugar we put on all the muffins and people always asked for the ones with the most crust!
Kelly
August 9, 2018 at 7:40 AMThat crust is everything right?!?! Mmmmmmm 😉
heather (delicious not gorgeous)
August 7, 2018 at 7:49 PMahhhh yes i’m feeling alll the citrus flavor right now! and love that there’s lemon zest and TABLESPOONS of extract (:
Kelly
August 9, 2018 at 7:41 AMSo much lemony goodness! XOXO
Maria Doss
August 7, 2018 at 9:11 PMBring on the lemons!!! Though lemons are available throughout the year, somehow lemons screams summer to me. So, this is just the perfect muffin right now and that crunchy sugar topping is to die for:) And, huge congratulations on the new house Kelly. Loved looking at the pictures, looks beautiful.
Kelly
August 9, 2018 at 7:46 AMAwwww thanks Maria!! We are loving the new house 🙂 Lemons totally scream Summer to me too! In the winter I usually want warmer flavors and spices! But these muffins could definitely be enjoyed all year round! XOXO
Kelsie | the itsy-bitsy kitchen
August 8, 2018 at 9:35 AMI can’t get enough lemon baked goods! I love how the citrus cuts through the sweet from the sugar. . .it’s totally addictive. These muffins looks AWESOME!
Kelly
August 9, 2018 at 7:47 AMThank you Kelsie! We definitely LOVED these muffins!! And that sugar crust hehehe XOXO
Kim Lange
August 8, 2018 at 11:49 AMLemon anything is sooo yummy! Those muffins look light and fluffy! Pinning!! (duh!) Have a great HUMP day Kelly!
Kelly
August 9, 2018 at 7:47 AMThanks Kim!! And thanks for pinning 🙂 Happy Thursday my friend XOXO
Amy
August 8, 2018 at 9:58 PMWe do love lemon in desserts! I love how you dipped the muffins in butter and then the sugar. Oh these muffins sound delicious. And I really do hope that your co-workers know how much you spoil them!
Kelly
August 9, 2018 at 8:02 AMThank you Amy!! And they do! They are always appreciative 🙂
Barrie Mooney
August 10, 2018 at 4:13 AMI adore lemon AND have a great extract that I am always looking to use! These are perfect and possibly breakfast for me and only me!
Kelly
August 13, 2018 at 11:16 AMThanks Barrie! I hope you give them a try! XOXO
juliepollitt
August 11, 2018 at 5:41 PMI bet these are amazing. They look so good! Pinning it!
Kelly
August 13, 2018 at 11:16 AMThank you Julie!! XOXO
LINDA
August 12, 2018 at 6:55 PMThank you sharing your link on the Classy Flamingos Blog Party we’ve enjoyed it. Come back soon. poinsettiadr.com
Kelly
August 13, 2018 at 11:17 AMThank you Linda! And thanks for hosting! XOXO
Meal Plan Monday #126 - Southern Plate
August 13, 2018 at 6:25 AM[…] Additional recipes featured in my free recipe newsletter: Zucchini Pico De Gallo Salsa, Grilled Lemon Rosemary Chicken, and Lemon Sugar Muffins. […]
Kelly Lynn Hacker
August 13, 2018 at 2:10 PMThese look delicious! What is lemon emulsion though? Could you use lemon juice or lemon crystals (ie, True Lemon) instead? Just asking because I don’t have lemon extract, but I do have lemons and several packets of True Lemon.
Kelly
August 14, 2018 at 8:22 AMHi Kelly….I sent you an email with a link to what I use. Let me know if you didn’t get it. But lemon extract or lemon emulsion are the only products you can use. Lemon juice would make the batter too watery.
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Keely Berg
August 20, 2018 at 2:25 PMWhat is lemon emulsion? I’m soooo looking forward to making these for my Ladies Sunday School Class!
Kelly
August 21, 2018 at 7:34 AMThanks Keely! You got my email with the lemon emulsion info….let me know what you think of the muffins after you make them 🙂 XOXO
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