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.
LEMONADE MUFFINS
A sweetly tart pick-me-up perfect for brunch! Hmmm... we wonder how these would be if made with PINK lemonade!
Provided by Gay Farrar
Categories Other Breakfast
Number Of Ingredients 9
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.
TANGY LEMONADE MUFFINS
Make and share this Tangy Lemonade Muffins recipe from Food.com.
Provided by FloridaGrl
Categories Quick Breads
Time 18m
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 232.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 33.1, Sodium 350.8, Carbohydrate 41.1, Fiber 0.8, Sugar 22.4, Protein 3.3
LEMONADE MUFFINS
Make and share this Lemonade Muffins recipe from Food.com.
Provided by Miss Annie
Categories Quick Breads
Time 40m
Yield 8-9 large muffins
Number Of Ingredients 9
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
Wake up your taste buds with these tangy-sweet lemon muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 9
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.
EASY LEMON MUFFINS
Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. They're great for elevenses or whenever you need a sweet treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 6-8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
TANGERINE MUFFINS
Here's a recipe that represents our state and region. We've lived in Florida since we retired in 1980. Before that, we lived in Alaska. -Margaret Yerkes, New Port Richey, Florida
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first 5 ingredients. In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened. Stir in tangerine and zest. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to wire rack
Nutrition Facts : Calories 172 calories, Fat 4g fat, Cholesterol 1mg cholesterol, Sodium 352mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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LEMON CRUMB MUFFINS - NO SPOON NECESSARY
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5/5 (19)Calories 360 per servingCategory Breakfast, Dessert, Snack
- Preheat oven to 425 degrees F. Line a regular 12-count or Jumbo 6-count muffin pan with cupcake liners. Set aside.
- Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and 1/8 teaspoon of salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside.
- Prepare the Muffins – dry ingredients: In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- Prepare the Muffins – wet ingredients: In a large bowl using a handheld, or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed and paste-like, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary. Add the eggs, yogurt and extracts. Beat on medium speed for 1 minute, then increase speed to high until mixture is combined and creamy, stopping to scrape down the sides of the bowl as needed.
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