Recipe: Lemon Muffins

It really is only fitting that I kick off this entirely new blog with a recipe. And it’s even more fitting that it’s my favorite recipe. These lemon muffins (which started as a great find on Martha Stewart’s website) have never not been an absolute hit when I bring them to parties or serve them up for my guests at home. And if you think that these tart, pillowy confections wouldn’t go well with coffee, you’d be wrong.

This recipe is really easy peasy. Preheat your oven to 350 degrees. Combine your dry ingredients in one bowl, combine your wet ingredients in another and whisk. Then, add your wet ingredients into your dry ingredients until it's just combined (don't overmix!).

*Note: Dry/Wet ingredients are listed together for easier prep!

I personally like to make two sets of 6 jumbo muffins, but you'll get roughly 2 doz cupcake-sized muffins if you choose to use your handy dandy cupcake tins. If you have any questions, feel free to shoot me an email - and if you end up baking these, post pictures and tag me!  

• 2.5 cups All Purpose Flour

• 2 tsp baking powder

• 1/4 tsp baking soda

• 1 tsp salt

• 1 cup sugar

• 2 large eggs

• Zest of 2 medium lemons

• 1/2 cup lemon juice

• 1/4 cup whole milk

• 1 stick of butter, melted

Here’s the link to the original recipe before I got my hands on it and adjusted it to my preference: https://www.marthastewart.com/1117166/lemon-muffins

If you liked my take and made some of your own, let me know! Pics or it didn’t happen, after all. ;)