Lemonade Muffins Recipes

LEMONADE MUFFINS

Steps:

• 1. Preheat oven to 375. Mix dry ingredients.
• 2. In another bowl, mix 1/2 cup lemonade, egg, milk, and oil. Add the dry ingredients. Stir in nuts.
• 3. Prepare muffin pan with vegetable spray or cupcake liners. Fill with batter about 2/3 full. Bake for 15-20 minutes.
• 4. While hot, brush with remaining lemonade and sprinkle with granulated or powdered sugar.

POPPY SEED LEMONADE MUFFINS

Steps:

• In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt. In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several items with a fork; drizzle with lemonade mixture.

TANGY LEMONADE MUFFINS

Steps:

• Position your oven rack in the center of your oven. Preheat oven to 400°F Prepare the muffin pans by spraying the cups and rims with nonstick spray, or just by putting the paper cups inches If you are using the silicone pans, spray as directed and then place on a baking sheet.
• Whisk the flour, sugar, baking soda, baking powder, and salt in a medium bowl until well blended. Set aside.
• In a large bowl, whisk the egg and buttermilk until well blended. Whisk in the lemonade concentrate, melted butter and lemon zest until smooth. Stir in the prepared flour mixture until moistened--do not overmix.
• Fill the prepared tins three-quarters full. Use additional greased muffin tins, or small, ovensafe, greased ramekins for the leftover batter. Or save for a second batch.
• Bake for 18 minutes, or until the muffins have lightly browned, flat tops and a toothpick inserted into one of them comes out with a crumb or two attached.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan. Cool them for 5 minutes more before serving. If storing or freezing the muffins, allow them to cool completely before sealing in airtight containers or freezer bags. The muffins will stay fresh up to 24 hours at room temperature or up to 1 month in the freezer.

LEMONADE MUFFINS

Steps:

• Mix dry ingredients in a bowl.
• In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil.
• Add to dry mix, stirring until just moistened.
• Gently stir in nuts.
• Spoon into prepared pans and bake and bake at 375ºF.
• for 15-20 mins or tests clean.
• While hot, brush with remaining lemonade and sprinkle with white sugar.
• Makes 8-9 large muffins.

LEMON MUFFINS

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.

EASY LEMON MUFFINS

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.

RICH LEMON MUFFINS

Steps:

• Heat oven to 400 degrees. Spray muffin tins.
• Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
• Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
• Stir egg mixture into dry ingredients and blend until well moistened.
• Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
• Bake 15-20 minutes until lightly browned, but do not over bake!

LEMON MUFFINS

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.