Citrus Burst Muffins Recipes

LEMON CRUMB MUFFINS

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.

BURST O' LEMON MUFFINS

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.

CITRUS BURST MUFFINS

Steps:

• Preheat oven to 400°F; grease or line a 12 cup muffin pan.
• Combine flour, both sugars, baking powder and baking soda in a medium bowl.
• Combine milk, orange juice, oil and egg in a separate bowl.
• Add liquid ingredients to dry ingredients; stir just until ingredients are moistened.
• Stir in orange flavored craisins and orange peel.
• Divide batter evenly among muffin cups; sprinkle on tops with pecans and sugar.
• Bake for 18-20 minutes or until golden brown.
• Cool 5 minutes in pan then cool on wire rack.

BURST O' LEMON MUFFINS

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.

CITRUS MUFFINS

Steps:

• Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
• In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

CITRUS MUFFINS

Steps:

• In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
• In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
• Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).