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
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.
LEMON MUFFINS
Wake up your taste buds with these tangy-sweet lemon muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
LEMON MUFFINS
Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 25.3 g, Cholesterol 16.7 mg, Fat 7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 200.2 mg, Sugar 9.1 g
More about "easy lemon muffins recipes"
EASY LEMON MUFFINS RECIPE - BUBBAPIE
From bubbapie.com
3.5/5 (2)Calories 188 per servingCategory Breakfast, Dessert
EASY LEMON BREAKFAST MUFFINS - ORGANIZED ISLAND
From organizedisland.com
EASY LEMON MUFFINS - HOT ROD'S RECIPES
From hotrodsrecipes.com
LEMON MUFFINS WITH A CRUMB TOPPING RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
EASY LEMON MUFFIN RECIPE IN 2022 - PINTEREST
From pinterest.com
500K pins
IRRESISTIBLE STRAWBERRY CHEESECAKE TRIFLE RECIPE - MSN.COM
From msn.com
QUICK AND EASY LEMON BLUEBERRY MUFFINS - INSPIRED TASTE
From inspiredtaste.net
CAKE MIX LEMON MUFFINS (QUICK & EASY!) - THE LAZY DISH
From thelazydish.com
PIN ON MUFFIN RECIPES
From pinterest.ca
POUND CAKE MUFFIN RECIPE: TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EASY LEMON MUFFINS (WITH LEMON GLAZE) - EL MUNDO EATS
From elmundoeats.com
CRANBERRY-LEMON MUFFINS - EASY RECIPES
From easyrecipes.co.za
EASY LEMON MUFFINS - PLANT BASED SCHOOL
From theplantbasedschool.com
EASY LEMON MUFFINS | ALL THINGS MAMMA
From allthingsmamma.com
LEMON MUFFIN RECIPE | CHELSEA SUGAR
From chelsea.co.nz
LEMON POPPY SEED MUFFINS {EASY RECIPE!} - THE BUSY BAKER
From thebusybaker.ca
QUICK AND EASY LEMON MUFFINS - ALWAYS USE BUTTER
From alwaysusebutter.com
LEMON BLUEBERRY MUFFINS (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
EASY LEMON POPPY SEED MUFFINS RECIPE - THEFOODXP
From thefoodxp.com
EASY LEMON MUFFINS RECIPE - DIY JOY
From diyjoy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love