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White Lily

Fresh Lemon Muffins


15 min


15 min


12 muffins


Crisco® Original No-Stick Cooking Spray 6 tbsps. whole milk
1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour 2 tbsps. fresh lemon juice
1/2 cup sugar divided1 large egg lightly beaten
1 tbsp. grated lemon peel (from 1 medium lemon) divided1/3 cup Crisco® Pure Vegetable Oil


  1. 1.
    HEAT oven to 400°F. Spray 12 muffin cups lightly with no-stick cooking spray or use muffin cup liners.

  2. 2.
    MIX together flour, 1/4 cup sugar and 1/2 tablespoon lemon peel in large bowl.

  3. 3.
    COMBINE milk, lemon juice, egg and oil in small bowl. Make a well in flour; add milk mixture, stirring just until combined (batter will be lumpy).

  4. 4.
    COMBINE remaining 1/4 cup sugar and remaining 1/2 tablespoon grated lemon peel to make topping.

  5. 5.
    FILL muffin cups 2/3 full. Sprinkle tops with the lemon sugar mixture.

  6. 6.
    BAKE in center of oven 12 to 15 minutes or until very lightly browned.