Burst Of Lemon Muffins Recipes

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BURST OF LEMON MUFFINS



Burst of Lemon Muffins image

I love lemon and so does my Grandson,Jordan and son-in-law,Tim. This is for them.

Provided by Lynda Sweezey

Categories     Other Side Dishes

Time 1h15m

Number Of Ingredients 14

1 1/3 c flour
3/4 c sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 c (8oz) lemon or vanilla yogart
1 large egg
1/3 c butter or margarine,melted
1-2 Tbsp lemon juice
1/2 c coconut
TOPPING:
1/3 c lemon juice
1/4 c sugar
1/4 c flaked coconut..toasted

Steps:

  • 1. In a large bowl,combine,1st 5 ingredients. In another bowl,beat next 5 ingredients until smooth. Stir into dry ingredients,just until moistened. Fold in coconut.
  • 2. Fill greased cups 2/3 full. Bake 18-20 minutes or until golden brown and muffins test done. Cool 5 minutes--remove to wire rack
  • 3. TOPPING: In a saucepan combine lemon juice & sugar. Cook & stir until sugar is dissolved. Stir in coconut. Using a toothpick,poke 6-8 holes in each muffin. Spoon Coconut mixture over muffins. Serve warm or cool to room temperature.

BURST OF LEMON CAKE



Burst of Lemon Cake image

Make and share this Burst of Lemon Cake recipe from Food.com.

Provided by mostrah

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 3/4 ounce) box lemon cake mix
1 (4 ounce) box instant lemon pudding
4 eggs
1 cup water
1/4 cup vegetable oil (OR-follow directions for high altitude on the cake mix box)
1 (6 ounce) can lemonade concentrate, thawed
2 cups powdered sugar

Steps:

  • Mix cake mix, pudding, eggs, water and oil.
  • Beat for four minutes.
  • Pour into greased and floured bundt cake pan.
  • Bake at 350 for 50-55 minutes.
  • Remove from oven and cool for 5 minutes.
  • Mix glaze.
  • Prick entire top of cake with a medium length skewer and pour glaze mix over the entire cake.
  • Let stand for an additional 15 minutes.
  • Remove from pan and cool.
  • Top with whipped cream or ice cream.

LEMON CRUMB MUFFINS



Lemon Crumb Muffins image

I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 40 muffins.

Number Of Ingredients 16

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 large eggs, room temperature
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon zest
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

BURST O' LEMON MUFFINS



Burst O' Lemon Muffins image

Found several really good muffin recipes in an old 1999 addition of Taste Of Home.

Provided by virginia duncan

Categories     Muffins

Time 20m

Number Of Ingredients 14

1 3/4 c all-purpose flour
3/4 c sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 c lemon or vanilla yogurt
1 egg
1/3 c butter melted
1 or 2 Tbsp grated lemon peel
1 Tbsp lemon juice
1/2 c flaked coconut
1/3 c lemon juice
1/4 c sugar
1/4 c flaked coconut, toasted

Steps:

  • 1. In a large bowl, combine the flour, sugar 3/4 cup, baking powder, baking soda and salt.
  • 2. In another bowl, beat the yogurt, egg, 1/2 cup of melted butter, lemon peel and lemon juice 1 tablespoon, until smooth; stir into dry ingredients just until moistened. Fold in the 1/2 cup coconut.
  • 3. Fill greased muffin cups two-thirds full. Bake at 400 for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
  • 4. In a saucepan, combine 1/3 cup lemon juice and 1/4 cup sugar; cook and stir until sugar is dissolved. Stir in 1/4 cup toasted conconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

BURST O' LEMON MUFFINS



Burst O' Lemon Muffins image

Only try these if you love lemon as they are pretty intense. I used the grater on the zest of one lemon and it was no where near 1-2 tbs but I think it was plenty. We liked them but my son preferred his without the glaze. I'd like to try the glaze with confectioners sugar and try the muffins with vanilla yogurt some time.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 43m

Yield 12 muffins

Number Of Ingredients 14

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt (8 ounces) or 1 cup vanilla yogurt (8 ounces)
1 egg
1/3 cup butter or 1/3 cup margarine, melted
1 -2 tablespoon lemon zest, grated
1 tablespoon lemon juice
1/2 cup coconut, flaked
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened.
  • Fold in the coconut. Fill greased muffin cups two-thirds full.
  • Bake at 400°F for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to wire rack.
  • In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved.
  • Stir in coconut. Using a toothpick, poke 6-8 holes each muffin.
  • Spoon the coconut mixture over muffins.
  • Serve warm or cool to room temperature.
  • We have found we prefer them cooled as the lemon flavor isn't as overwhelming once they reach room temperature.

BURST O' LEMON MUFFINS



Burst o' Lemon Muffins image

While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. -Nancy Rader, Columbus, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 15

1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon or vanilla yogurt
1 large egg
1/3 cup butter, melted
1 to 2 tablespoons grated lemon zest
1 tablespoon lemon juice
1/2 cup sweetened shredded coconut
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

Nutrition Facts : Calories 232 calories, Fat 8g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

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