LEMON CRUMB MUFFINS
Lemony muffins complete with an oat streusel topping are perfect for breakfast or brunch.
Provided by thedailygourmet
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.
- Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.
- Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.
- Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.
- Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 24.7 g, Cholesterol 22.7 mg, Fat 3.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 111.6 mg, Sugar 12 g
LEMON MUFFINS
Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 25.3 g, Cholesterol 16.7 mg, Fat 7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 200.2 mg, Sugar 9.1 g
CONFETTI CORN MUFFINS
Green pepper and shredded carrot add color to these homemade corn muffins from Dolores Hurtt of Florence, Montana. "They are a nice change from sweeter muffins and very good to serve with soup and salad," she says.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper., Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 4g protein.
CONFETTI CORNMEAL MUFFINS
Pretty flecks of green and red pepper give these moist muffins a colorful look that friends will be drawn to. But after one bite of what a tester described as "the best corn muffins I've ever had," they'll be hooked on the flavor. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large skillet, saute peppers and onion in 2 tablespoons butter for 3-4 minutes or until tender. In a large bowl, combine the cornmeal, flour, sugar, cornstarch, baking powder and salt. Melt the remaining butter. Whisk in the eggs and milk until combined. Stir into dry ingredients just until moistened. Fold in pepper mixture and cheese., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Meanwhile, in a small bowl, combine spread ingredients. Cool muffins for 5 minutes before removing from pan to a wire rack. Serve warm with butter.
Nutrition Facts : Calories 339 calories, Fat 20g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 330mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.
BAKERY STYLE LEMON CRUMB MUFFINS
Make and share this Bakery Style Lemon Crumb Muffins recipe from Food.com.
Provided by JamesDeansGirl
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- FOR THE MUFFINS: Grease or line 24 regular-size muffin cups with paper wrappers.
- Place the pastry flour, sugar, baking powder, salt, lemon zest, and lemon extract in a large bowl; stir together well.
- Add the eggs and melted butter; blend just until combined, making sure to scrape down the sides of the bowl so that all ingredients are mixed.
- Using an electric mixer on low speed, slowly blend in the milk; mix for about 5 minutes.
- Use an ice-cream scoop to measure out the batter into the prepared muffin tins.
- MAKE THE CRUMBS: Using your hands, blend together all crumb ingredients until crumbly; sprinkle on top of each muffin.
- Bake at 400*F for about 20 minutes, until the tops spring back and a toothpick tests done.
- Cool 10 minutes in pans before removing; cool slightly.
- Dust with powdered sugar, if desired, and serve warm or cool.
Nutrition Facts : Calories 285.3, Fat 14.8, SaturatedFat 9.1, Cholesterol 56.1, Sodium 322, Carbohydrate 35.1, Fiber 0.6, Sugar 14.7, Protein 3.6
CONFETTI LEMON MUFFINS
Number Of Ingredients 17
Steps:
- 1. To prepare Lemon Sugar Topping, combine the 1/4 cup flour and the 2 tablespoons sugar in small mixing bowl. Using pastry blender, cut in margarine. Stir in 1/2 teaspoon lemon peel and KELLOGG'S RICE KRISPIES cereal. Set aside.2. In large mixing bowl, stir together the 1 1/2 cups flour, 1/2 cup sugar, baking powder and salt. Add fruit bits. Set aside.3. Beat egg slightly. Mix in milk, the 1/2 teaspoon lemon peel, juice and shortening. Add to flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle Lemon Sugar topping evenly over batter in muffin-pan cups.4. Bake at 400°F about 20 minutes or until lightly browned. Let stand in pan 2 minutes, then carefully remove from pans. Serve warm.
Nutrition Facts : Nutritional Facts Serves
LOTTA LEMON MUFFINS
These muffins are really moist and really lemony. This is my oldest son's favorite muffin. The recipe come's from an old copy of Bon Appetite. My Dad always likes to add a few lemons into packages he sends us from California, which always makes these muffins extra special. 9-16-09 Since this was first posted it has become very difficult to find yogurt in the 8oz size so you either have to buy 2 6oz yogurts or add a little extra plain yogurt or a little sour cream. This is a very firm dough, not a loose batter like most muffins, but the muffins still come out nice and moist, enjoy!
Provided by momaphet
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Muffins.
- Preheat oven to 400 degrees.
- Grease or spray muffin pan with release spray such as PAM.
- Mix together dry ingredients in a large bowl and make a well in the center.
- In a separate bowl mix together wet ingredients.
- Pour wet ingredients in to the well of the dry and stir together gently until there are no flour streaks, it's ok if there are some lumps.
- Bake 20 minutes, edges should get just a little brown, test as usual.
- While muffins are baking, prepare glaze.
- Glaze.
- Mix glaze ingredients together in a small saucepan over medium heat, stir until sugar dissolves and mixture simmers slightly.
- Keep warm low heat.
- As soon as muffins are removed from the oven poke each one several times with a skewer, then spoon glaze over the muffins, using up all of it.
- Enjoy!
- NOTES:.
- The dough is much stiffer than most muffins, don't worry they still come out nice and moist.
- I don't use muffin papers with this recipe or you lose a lot of the glaze that is normally absorbed around the sides, which adds to the moistness of the muffin.
Nutrition Facts : Calories 209.5, Fat 6.6, SaturatedFat 3.9, Cholesterol 31.5, Sodium 274.1, Carbohydrate 35, Fiber 0.6, Sugar 20.6, Protein 3.3
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