LEMON MUFFINS
Provided by Shiran
Number Of Ingredients 12
Steps:
- Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
- In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
- In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
- In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
- When the muffins are cooled, pour the drizzle over the muffins.
- Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.
MOIST LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING
Moist Lemon Drizzle Muffins with Lemon Curd Filling, a little treat for Easter or all year round. If you like the classic lemon drizzle cake, you will absolutely love these little beauties. Super easy to make, great for kids and grown-ups alike.
Provided by Daniela Apostol
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
- Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
- Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
- Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
- Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
- Grease and flour a 6-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
- Bake for 20-25 minutes until golden.
- Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.
- When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
- Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
- Serve with extra lemon curd if you wish.
Nutrition Facts : Calories 258 kcal, Carbohydrate 42 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 92 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
EASY LEMON MUFFINS
Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. They're great for elevenses or whenever you need a sweet treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- Line a muffin tin with large muffin cases. Heat the oven to 180C/160C fan/gas 4. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. Spoon tablespoons of the batter into the muffin cases until they're three-quarters full (you can make up to 8, depending on the case size). Bake for 30 mins or until a skewer comes out clean. Leave on a cooling rack to cool completely.
- Meanwhile, make the icing. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing - you may not need all of the juice. Drizzle over the cooled muffins and serve.
Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
EASY LEMON DRIZZLE MUFFINS
Moist and zingy lemon drizzle muffins with a hidden layer of lemon curd. Quick and easy to make, they will be a hit with the whole family!
Provided by Beth Sachs
Categories Cake
Time 28m
Number Of Ingredients 10
Steps:
- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5). Place 12 muffin cases in a 12 hole muffin tin.
- Mix the dry ingredients together in a large bowl (plain flour, caster sugar and bicarbonate of soda).
- In another bowl whisk together the yogurt, eggs and cooled melted butter.
- Gently mix the dry ingredients with the wet ingredients until combined (be careful not to over mix).
- Fold in the lemon zest.
- Place 1 tablespoon of the batter into each muffin case. Top with 1 tsp of lemon curd.
- Spoon over the remaining muffin batter and bake for 18 minutes.
- Whilst the muffins are in the oven, mix together the caster sugar and lemon juice for the drizzle icing.
- Take the muffins out of the oven and immediately spoon over the lemon drizzle.
- Leave to cool for 30 minutes before eating.
Nutrition Facts : Calories 202 kcal, Carbohydrate 32 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 107 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
LEMON DRIZZLE MUFFINS
Zesty lemon muffins, topped with a lemon glaze and finished off with little slices of sugared lemons. Yum!
Provided by Nicky
Categories Desserts
Time 30m
Number Of Ingredients 14
Steps:
- Preheat your oven to 180c/350f
- Add the sugar and egg to a large bowl and mix using a fork or balloon whisk. Add in the butter and vanilla extract, stir, and then add in the yogurt and stir to combine. Next combine the flour and baking soda and add into the mixture along with the lemon zest. Stir everything together using a wooden spoon.
- Grease a 12 hole muffin tin and fill the holes almost to the top with the cake mixture (cake cases are optional, but you'll find that the muffins will be lighter in appearance if you use muffin cases). You should get 10-11 muffins from this recipe. Place in the preheated oven and cook for 13-15 minutes until risen and browned. Once cooked, take out of the oven and leave to cool in the tin for 10 minutes before removing and cooling further on a cooling rack.
- Whilst the cupcakes are in the oven, make the sugared lemons. Place the water and sugar into a pan, bring to the boil and simmer for 3-4 minutes - until the sugar dissolves. Add the lemon slices and simmer for 5 minutes. Turn off the heat and leave to cool for a few minutes. Place the 2 tbsp sugar in a small bowl, then drain the lemon slices and dredge in the sugar. Place them in a single layer on plate to dry.
- When the muffins are cool, make the lemon drizzle by using a balloon whisk or fork to mix the confectioner's sugar with 1 tbsp of lemon juice. You're looking for a drizzle that holds it's shape for a 4-5 seconds after you lift the whisk. Add more of the lemon juice if required until you reach the correct consistency.
- Drizzle the icing over the muffins, then top each muffin with a wedge of lemon and serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LEMON DRIZZLE CAKES
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined - don't over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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