Martha Stewart’s Lemon Muffins Copycat Recipe

Martha Stewart’s Lemon Muffins are light, fluffy, and bursting with bright citrus flavor. Perfect for breakfast, brunch, or a sweet afternoon treat, these muffins combine fresh lemon juice and zest with a tender crumb. The slightly crunchy sugar topping adds a delightful texture, making each bite irresistible. Easy to make and ready in just 30 minutes, these lemon muffins are a reliable, crowd-pleasing recipe for bakers of all levels.

Why Everyone Will Love This Recipe

These muffins are the perfect balance of sweet and tart. The lemon zest and juice provide a refreshing citrus punch, while the butter and milk create a moist, tender crumb. Martha Stewart’s method ensures each muffin rises beautifully, producing soft centers with lightly golden tops. Whether enjoyed plain or paired with a dollop of butter, jam, or a hot cup of tea, these lemon muffins are a simple yet impressive treat.

What Are Martha Stewart’s Lemon Muffins?

Martha Stewart’s Lemon Muffins are classic American-style muffins made with fresh lemon juice and zest, sugar, eggs, milk, and butter. Unlike cupcakes, they are slightly less sweet and have a more textured crumb, making them ideal for breakfast or a light snack. A sprinkle of sugar on top before baking adds a lightly caramelized crunch that contrasts beautifully with the soft interior.

Cooking Tips

• Room temperature ingredients: Ensure eggs and milk are at room temperature for better batter consistency and muffin rise.
• Don’t overmix: Fold the wet and dry ingredients together gently until just combined to prevent tough muffins.
• Use fresh lemons: Fresh lemon juice and zest give the muffins their bright, natural citrus flavor—bottled juice will not deliver the same result.
• Check doneness: Muffins are done when the tops spring back lightly when touched and a toothpick inserted comes out clean.
• Optional sugar topping: Sprinkling sugar on top before baking adds a lightly crunchy texture, but it’s not necessary if you prefer softer tops.

Frequently Asked Questions

Can I use a different flour?

Yes, all-purpose flour works best, but you can substitute a gluten-free flour blend in a 1:1 ratio for a gluten-free version.

Can I make these muffins ahead of time?

Yes! Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Can I add more lemon flavor?

Absolutely! Increase the zest by ½ teaspoon or add a teaspoon of lemon extract for extra citrus punch.

Can I make these muffins dairy-free?

Yes! Substitute the milk with almond, oat, or soy milk, and replace butter with a vegan butter alternative.

How to Store

Store baked muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days.

How to Freeze

Cool muffins completely, then wrap individually in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the refrigerator or warm in the oven before serving.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon coarse salt
• 1 cup sugar, plus extra for sprinkling (optional)
• 2 large eggs, room temperature
• 1 ½ teaspoons lemon zest, plus ¼ cup lemon juice
• ¼ cup whole milk, room temperature
• 1 stick unsalted butter, melted and cooled

How to Make Martha Stewart's Lemon Muffins