Jessica Dee

Home baker. Dessert & Mexican bread maker.


I have to say, I was looking forward to making these. I love anything sweet with citrus. So for these, I made half orange, half lemon. They are completely addicting for being something so basic to make. It was hard not to pick up another. I just convince myself that I’m the baker, so I have to double taste everything.


A sweet, buttery muffin with lemon or orange.
Prep Time 20 minutes
Cook Time 20 minutes
Cuisine Mexican
Servings 6


  • 1 standard muffin pan
  • 1 hand whisk
  • muffin cups


  • 125 g all purpose flour
  • 1 tsp baking powder
  • 1 tsp instant yeast
  • 120 g granulated sugar
  • 1/2 cup oil
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp orange zest or lemon
  • 1 tsp orange extract or lemon
  • 1 pinch of salt


  • Preheat to 400 °F
    Line muffin pan with cups.
    Sift flour, baking powder and yeast in a bowl. Add salt and combine. Set aside.
    In another bowl, whisk sugar and eggs until sugar dissolves. Add oil and gently combine. Add milk, zest and vanilla.
    Slowly add dry ingredients to wet ingredients. Whisk in, do not overmix. Let it sit for 15 minutes.
    Fill cup just below edge of muffin cup.
    Bake for 20 minutes, cool 5 minutes.


The size muffin pan you use can change the amount of time in oven. 
You don’t have to add orange extract or zest. You can substitute for vanilla extract. 
Keyword bread, muffins, pan dulce

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