GLAZED LEMON STREUSEL MUFFINS
Found this recipe on a couple different websites and decided to give them a try. They are terrific. The muffin is a bit denser than the average muffin. Make sure to do the glaze as this certainly kicks them up a notch. Hope you enjoy!
Provided by Sassy in da South
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. Set aside.
- In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice.
- Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes.
- Grease or paper line muffin cups and fill the cups 3/4 full.
- In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
- Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
- Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.
LEMON/RASPBERRY STREUSEL MUFFINS
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. -Marie Herr, Berea, Ohio
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
GLAZED LEMON BLUEBERRY MUFFINS
Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Time 55m
Yield 11 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 327 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 166mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON STREUSEL MUFFINS
Make and share this Lemon Streusel Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 58m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 350°; line 12- cup muffin pan with paper liners.
- Topping-in a small bowl, combine flour, sugar, and lemon zest; mix in butter until streusel is crumbly; refrigerate until ready to use.
- Muffins-in a big bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, eggs, oil, and vanilla until well blended.
- Whisk in milk, lemon zest, and lemon juice until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter evenly among prepared muffin cups; sprinkle with topping.
- Bake for 20-25 minutes or until tops are golden and a pick comes out clean.
- Let cool in pan on wire rack for 3 minutes, then transfer muffins to wire rack to cool.
- Serve these delicately flavored muffins with a cup of hot tea.
Nutrition Facts : Calories 316.4, Fat 14.6, SaturatedFat 4.3, Cholesterol 43.7, Sodium 246.9, Carbohydrate 42.2, Fiber 0.8, Sugar 21.1, Protein 4.4
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