Pregnancy Friendly Classic Lemon Muffins
Total time40 min
Prep time15 min
Cook time20 min
4.6(22)
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Learn more āIngredients
12 servings
For the muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- Ā½ tsp baking soda
- Ā½ tsp salt
- Ā¾ cup granulated sugar
- 2 tbsp lemon zest (from about 2 large lemons)
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup sour cream
- ā cup vegetable oil
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the glaze
- 1 cup powdered sugar, sifted
- 2ā3 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped, about 30 seconds.
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