Description
A playful and tangy recipe perfect for family gatherings that combines the joy of cooking with a delightful citrus explosion.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with muffin liners for easy removal.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the sugar, buttermilk, and vegetable oil. Stir in the eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing gently. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into the muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving.
Notes
Add blueberries or raspberries for an extra zing. To make it gluten-free, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American