# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (240 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup whole milk (120 ml)
08 - 1/2 cup unsalted butter, melted and slightly cooled (120 ml)
09 - 2 tablespoons freshly grated lemon zest (from about 2 medium lemons)
10 - 1/4 cup freshly squeezed lemon juice (60 ml)
11 - 1 teaspoon pure vanilla extract
→ Optional Topping
12 - 2 tablespoons coarse or sparkling sugar
# How-To Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until fully combined.
04 - Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; avoid overmixing to preserve muffin texture.
05 - Divide batter evenly among muffin cups, filling each approximately two-thirds full. Sprinkle coarse sugar on top if desired.
06 - Bake for 16 to 18 minutes or until a toothpick inserted into the center emerges clean and tops are lightly golden.
07 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
