Citrus Muffins

CITRUS MUFFINS



Citrus Muffins image

Enjoy these baked citrus muffins that are ready in 35 minutes.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients: 9

3 tablespoons sugar
3 teaspoons grated orange or lemon peel or combination
2/3 cup milk
1/3 cup vegetable oil
1 egg
1 2/3 cups Gold Medal™ all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Calories195
Carbohydrate30 g
Cholesterol20 mg
Fat1
Fiber0 g
Protein3 g
SaturatedFat1 g
ServingSize1 Muffin
Sodium190 mg

Steps:

  • Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
  • In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
  • Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.


CITRUS MUFFINS



Citrus Muffins image

Make and share this Citrus Muffins recipe from Food.com.

Recipe From food.com

Provided by Boomette

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients: 9

1 grapefruit, zest of, without the white part
1 orange, zest of, without the white part
1 1/2 cups buttermilk
3/4 cup sugar
1 teaspoon salt
1/2 cup butter, soften
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Calories154.3
Fat8.1
SaturatedFat5
Cholesterol21.6
Sodium393.8
Carbohydrate19.6
Fiber0.9
Sugar14
Protein2.1

Steps:

  • In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
  • In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
  • Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).


LEMON MUFFINS



Lemon Muffins image

Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.

Recipe From allrecipes.com

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients: 8

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
1 tablespoon grated lemon zest
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg
Calories176.5 calories
Carbohydrate25.3 g
Cholesterol16.7 mg
Fat7 g
Fiber0.6 g
Protein3.2 g
SaturatedFat1.1 g
Sodium200.2 mg
Sugar9.1 g

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.


LEMON MUFFINS



Lemon Muffins image

Wake up your taste buds with these tangy-sweet lemon muffins.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients: 9

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled

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.


RICH LEMON MUFFINS



Rich Lemon Muffins image

Melt in your mouth, pucker power pizazz! These muffins can be served for breakfast, brunch and beyond. These little gems are habit forming and you will never be able to make enough. Mangia!

Recipe From food.com

Provided by Momma Mia

Categories     Quick Breads

Time 35m

Yield 12 muffins, 4-6 serving(s)

Number Of Ingredients: 9

2 cups unbleached flour
1/2 cup sugar, plus
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup fresh lemon juice
2 eggs
1 lemon, zest of, finely grated

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!


BURST O' LEMON MUFFINS



Burst o' Lemon Muffins image

While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. -Nancy Rader, Columbus, Ohio

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients: 15

1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon or vanilla yogurt
1 large egg
1/3 cup butter, melted
1 to 2 tablespoons grated lemon zest
1 tablespoon lemon juice
1/2 cup sweetened shredded coconut
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup sweetened shredded coconut, toasted
Calories 232 calories
Fat8g fat (6g saturated fat)
Cholesterol33mg cholesterol
Sodium246mg sodium
Carbohydrate37g carbohydrate (21g sugars
Fiber1g fiber)
Protein4g protein.

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.


LEMON CRUMB MUFFINS RECIPE



Lemon Crumb Muffins Recipe image

This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs).

Recipe From allrecipes.com

Provided by Cindi Fortmann

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h5m

Yield 40

Number Of Ingredients: 12

6 cups all-purpose flour
4 cups white sugar
¾ teaspoon baking soda
¾ teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons lemon zest
2 tablespoons lemon juice
¾ cup all-purpose flour
¾ cup white sugar
¼ cup cubed cold butter
Calories299.6 calories
Carbohydrate40.6 g
Cholesterol69.7 mg
Fat14 g
Fiber0.6 g
Protein3.9 g
SaturatedFat8.4 g
Sodium161.3 mg
Sugar23.9 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
  • Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full.
  • Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.
  • Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.


LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.-Noelle Miles Griggs, Columbia, Illinois

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients: 10

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds, toasted
Calories 268 calories
Fat12g fat (2g saturated fat)
Cholesterol38mg cholesterol
Sodium219mg sodium
Carbohydrate35g carbohydrate (18g sugars
Fiber1g fiber)
Protein5g protein.

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.




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