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 YOGURT MUFFINS
I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE YOGURT MUFFINS
Bold orange flavor and a sweet glaze on top make these light muffins extra special. "They are a great addition to any meal," notes Anne Prince of Courtland, Virginia.
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine 1/4 cup sugar, orange zest and water. Cook and stir over low heat for 3-5 minutes or until sugar is dissolved. Add butter; stir until melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. Bake at 375° for 13-18 minutes or until a toothpick comes out clean. Combine glaze ingredients; spoon about 1-1/2 teaspoons over each warm muffin. Remove from pans to wire racks.
Nutrition Facts : Calories 147 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 207mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON YOGURT MUFFINS
Super lemony muffins made with lemon juice and lemon yogurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. Either way, they are delicious!
Provided by Anna
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
- Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 15.7 g, Cholesterol 20.7 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 75.3 mg, Sugar 10.2 g
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