With spring right around the corner, these Simple Whole Grain Lemon Muffins are practically perfect. It’s already spring, you say? I know. Technically it is. But it still feels a bit wintery where I live, with only the occasional hint of spring. We’re still inside baking to stay warm most days. :)
Our 5-year old Bonus Boy loves baking with me, and muffins are an easy favorite to put together. I keep a huge container of Homemade Muffin Mix on hand so that he and I can stir together any muffin variety we want. We recently experimented to make Lemon Muffins and the results are super tangy and fun!
Note how simple it is to make muffin variations! I simply subbed out some milk for lemon juice in my basic muffin recipe. Suddenly we went from Plain Muffins to Lemon Muffins, without any trouble at all!
Want to stir in some fresh lemon zest? Go for it! At this point in my life (adding a 5-year old to our home and caring for an infant), I tend to take every shortcut I can while still keeping our food as nourishing as possible. I use bottled 100% lemon juice in this recipe; therefore I have no lemon to zest. :)
Simple Whole Grain Lemon Muffins
- 2 cups Muffin Mix** or...
- 1½ cups whole grain flour
- ⅓ cup brown sugar or sucanat
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 egg
- ¼ cup milk
- ¼ cup lemon juice
- ½ cup sour cream
- ¼ cup melted coconut oil
- Scoop Muffin Mix or measure dry ingredients together in a bowl.
- Add egg, sour cream, milk, lemon juice, and melted coconut oil, stirring until ingredients are combined.
- Scoop batter into 12-15 prepared muffin tins.
- Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.
**Do you have our Simple Mixes to Save the Day eBook yet? Grab it so you can save time and energy by using the Muffin Mix for this recipe!! I LOVE having these mixes on hand!!!
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I love that these muffins are made with whole grain flour, but they are still wonderfully light and fluffy! This is because I use freshly ground soft white wheat (pastry flour). What a difference this makes! You can read more about whole grains and grain mills here.
When you took the photos, did you only make 6 muffins with the batter? You say it makes 12-15 muffins but making 12, they aren’t even half full when baked. These are barely muffins. I should’ve guessed that with only 1.5 cups of flour they wouldn’t be regular size muffins.
Do you have to use coconut oil what else can I use I don’t like coconut oil or anything coconut.
Any other oil you like to use will be fine!