Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Step 6: Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Optional Glaze
For a sweet, tangy finish, whisk powdered sugar with lemon juice until smooth. Drizzle over cooled muffins and let set before serving.
Tips & Variations
Extra Zest: Add more lemon zest or a teaspoon of finely grated lemon peel for an extra citrus punch.
Moisture Boost: Fold in 1/2 cup Greek yogurt to make muffins even more tender.
Make Ahead: Muffins keep in an airtight container at room temperature for 2–3 days or freeze for up to 2 months.
Topping Ideas: Sprinkle coarse sugar or slivered almonds on top before baking for a crunchy texture.
