Luscious Lemon Muffins Recipes

LUSCIOUS LEMON MUFFINS

Steps:

• Cream butter and sugar till really fluffy. Add egg yolks, mix well.
• Combine flour, baking powder and salt in a bowl and add altenately with the lemon juice to the creamed mixture.
• Beat egg white until REALLY stiff, fold into batter with lemon zest.
• Fill paper lined muffin cups three-quarters full. Bake at 350 degrees till lightly golden brown and a wooden pick inserted in centre comes out clean.
• While the muffins are still warm prick them all over with the wooden pick.
• Spoon over the lemon glaze, the glaze will be absorbed almost immediately so don't over coat them or they will be soggy.
• When the muffins have cooled the glaze will form a light crust which also helps keep the muffins moister for longer.

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.

LEMON POUND CAKE MUFFINS

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. , Combine the glaze ingredients; drizzle over muffins. Serve warm.