GLAZED LEMON BLUEBERRY MUFFINS
Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!
Provided by SunnyDaysNora
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
- Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.
- Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
- Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 38.5 g, Cholesterol 26.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 145.7 mg, Sugar 24.8 g
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 GLAZED PEACH MUFFIN
Number Of Ingredients 16
Steps:
- 1. Stir together flour, the 3 tablespoons sugar, baking powder, salt and pumpkin pie spice. Set aside.2. Drain peaches reserving 1/3 cup syrup. Set aside 8 peach slices for topping. Chop remaining peach slices. Set aside.3. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, milk and the 1/3 cup peach syrup. Let stand 2 minutes or until cereal softens. Add egg white and oil. Beat well. Stir in chopped peaches. Add flour mixture, stirring only until combined. Portion evenly into eight 2 1/2-inch muffin-pan cups coated with cooking spray. Place 1 peach slice over top of each muffin.4. Bake at 400°F about 25 minutes or until golden brown. Serve warm with Lemon Sauce. 5. To make sauce, combine sugar and cornstarch in 2-quart saucepan. Add water, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Stir in lemon peel and juice. Serve over warm Peach Muffins.
Nutrition Facts : Nutritional Facts Serves
LEMON GLAZED PEACH MUFFINS
Make and share this Lemon Glazed Peach Muffins recipe from Food.com.
Provided by Shirl J 831
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Stir together four, sugar, baking powder, salt and pumpkin pie spice. Set aside. Drain peaches and reserve 1/3 cup syrup. set aside 8 peache slices; chop remaining peaches. Measure cereal, mlik and 1/3 cup cyrup into large bowl. Stir to combine and let stand 2 minutes still cereal is soft. Add egg white and oil; beat well, stir in peaches. Add flour mixture, stir only till combined. Portion batter evenly into 8 lightly greased muffin cups. Place 1 peach over top each muffin. Bake 400 25 minutes. serve with sauce.
- Sauce:.
- combine sugar and cornstarch in 2 qt pan. Add water, stir till smooth. Cook over medium heat, stir constantly till it boils. Continue cooking and stirring 3 minutes longer. remove from hear; stir in peel and juice. serve hot over muffins.
Nutrition Facts : Calories 205.2, Fat 4, SaturatedFat 0.6, Cholesterol 0.3, Sodium 274.5, Carbohydrate 42, Fiber 3.4, Sugar 21.9, Protein 3.9
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