Lemon Muffins

Sweet and tart, these lemony delicious muffins will wake-up your taste buds and put a spring in your step.

2½ cups all-purpose flour, unbleached
1¾ tsp. baking powder
¼ tsp. baking soda
1 tsp. kosher salt
1 cup sugar
2 large eggs, room temperature
1½ tsp. lemon zest, freshly grated
¼ cup lemon juice, freshly squeezed
¼ cup whole milk, room temperature
1 stick unsalted butter, melted and cooled

Preheat oven to 350°F (180°C, Gas Mark 4). Line a standard 12 cup muffin tin with baking cups.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.

Divide batter evenly between muffin cups, adding a scant ¼ cup to each. Sprinkle with sugar, if desired.

Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Makes 12.