Butter Lemon Muffins

Ingredients

• 3 mediumeggs
• 100 g (½ cup)softened butter
• zest of 1lemon
• juice of 1lemon
• 150 g (⅔ cup)granulated sugar
• 150 g (1 cup)plain flour
• 1 teaspoonbaking powder

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F) and line a muffin tin with paper cases.

2. 2

   Mix the batter

   In a glass bowl, stir together the flour, sugar and baking powder. Add the eggs, lemon zest and lemon juice, then whisk until creamy. Add the softened butter and whisk again until the batter is smooth and evenly combined.

3. 3

   Fill and bake

   Divide the batter between the muffin cases, filling each about two-thirds full. Bake for 15–20 minutes; the exact time depends on your oven.

4. 4

   Cool and serve

   Take the muffins out of the oven and leave them to cool to room temperature before serving.

What are butter lemon muffins?

These are individual, lightly sweetened cakes made with butter and fresh lemon. The recipe is presented as Portuguese cuisine, while using the familiar muffin format for a simple home bake.

The method combines the dry ingredients with eggs and lemon before whisking in softened butter. That gives the muffins their rich flavour, while zest and juice bring a bright citrus note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 3g protein, 22g carbs, 8g fat.

The flour and sugar provide most of the carbohydrates, while butter and eggs contribute most of the fat; eggs also supply some protein. Pair a muffin with fruit and plain yoghurt for a more rounded snack.

The lemon and butter

Lemon zest: grate only the coloured outer skin for a fragrant citrus flavour, avoiding the bitter white pith.

Softened butter: let it become pliable before mixing so it can blend into the batter more easily. It should not be melted, as the recipe calls for softened butter.

Mixing the batter

Dry ingredients: combine the flour, sugar and baking powder first so the raising agent is distributed through the mixture.

Final mix: whisk the eggs and lemon with the dry ingredients until creamy, then add the butter and whisk until homogeneous. Stop once the mixture is evenly combined.

Filling and baking

Fill level: aim for about two-thirds full in each paper case, leaving room for the muffins to rise.

Oven time: bake at 180°C for 15–20 minutes. Since ovens vary, check the muffins as they approach the shorter end of the range and remove them when baked through.

Serving with tea

Let the muffins cool to room temperature before serving so their crumb can settle and the paper cases are easier to handle.

Their lemon flavour works well with hot tea or coffee. Serve them as they are, or alongside fresh fruit for a simple snack spread.

A quick bake to plan

The stated total time is 30 minutes, with 15–20 minutes of that spent baking. Have the cases ready and measure the ingredients before you start mixing.

The batch makes 12 muffins, so it is convenient for sharing. For the best texture, bake them soon after mixing rather than leaving the batter to stand.

Recipe notes & tips

• Bring the butter to room temperature so it is soft enough to whisk into the batter.
• Zest the lemon before juicing it, while the fruit is still whole and easy to hold.
• Measure the baking powder carefully to keep the rise balanced.
• Use paper cases to make the muffins easy to lift from the tin.
• Start checking the muffins at 15 minutes because oven performance varies.
• Cool the muffins fully before storing to limit condensation.

Variations

• Extra lemon: add a little more zest for a stronger citrus aroma.
• Lemon glaze: drizzle a simple lemon icing over the cooled muffins.
• Berry addition: fold a small handful of fresh berries into the batter just before filling the cases.
• Vanilla note: add a little vanilla extract to complement the lemon.
• Dairy-free swap: use a suitable plant-based butter alternative in place of the butter.

Common mistakes to avoid

• Cold butter: it can be difficult to incorporate; soften it before mixing.
• Overfilling cases: the batter may spill as it rises; fill each case only about two-thirds full.
• Overmixing: this can make the crumb less tender; stop when the batter is evenly combined.
• Skipping the zest: it provides aromatic lemon flavour; zest the fruit before squeezing it.
• Baking by the clock alone: ovens differ; check the muffins between 15 and 20 minutes.
• Storing while warm: trapped steam can make the tops damp; cool the muffins first.

How to store

Once completely cool, store the muffins in an airtight container at room temperature for up to 2–3 days. Warm briefly in a low oven or microwave if you prefer them slightly warm.

Frequently asked questions