November Recipe Swap: You’ve Got to Make these Lemon Muffins

November 4, 2012 | By Rebecca Gordon | Comments (1)
Lemon Muffins

Photo by Iain Bagwell

In our community cookbook, we ask readers to submit their best-loved recipes. Here’s a taste of what got the highest raves in the Southern Living test kitchen this month: fresh-from the oven muffins.

From the Kitchen of Peggy Sharpe
Collierville, TN

“My co-workers demand these any time we have an office breakfast.” Peggy adds a sweet drizzle over warm Lemon Muffins that we love: Stir together 1 cup powdered sugar and 1 1/2 Tbsp. lemon juice.

Lemon Muffins


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups milk
  • 1/2 cup butter, melted
  • 1 tablespoon lemon zest

Whisk together flour, sugar, baking powder, and salt in a large bowl. Whisk together eggs, milk, melted butter, and lemon zest; stir into dry ingredients just until moistened. Spoon into a lightly greased 12-cup muffin pan, filling two-thirds full. Bake at 350° for 25 to 30 minutes or until golden.

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  1. Leah Johnson

    I absolutely love anything with lemon in it! This sounds delicious with the sweet drizzle on top. I’ll be making these for me and my roommates for breakfast soon!

    November 5, 2012 at 10:57 pm