Lemon Muffin Bread
A moist and flavorful lemon muffin bread with a tender crumb and bright citrus notes, perfect for breakfast or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
2 tablespoons lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk the melted unsalted butter, whole milk, eggs, lemon zest, fresh lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.