Lemon Citrus Muffins Recipes

LEMON MUFFINS

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.

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.

CITRUS MUFFINS

Steps:

• Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
• Simmer orange juice with sugar until sugar is dissolved
• Add Cognac or Brandy, zest and spices.
• Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
• Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
• (recipe courtesy Georgia Downard - Gourmet Magazine) .

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.

LEMON-HERB MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
• Bake 15 to 20 minutes or until tops are golden brown.

LEMON CITRUS MUFFINS

Steps:

• 1- Heat oven to 375°. Grease bottoms only of 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups.2- Beat cake mix, oil, eggs and orange segments (with juice) in large bowl with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.3- Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Store uncovered at room temperature.High Altitude (3500 to 6500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Makes 30 muffins.1 Muffin: Calories 150 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 35mg Sodium 150mg Carbohydrate 20g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 2% Vitamin C 2% Calcium 4% Iron 2%.Betty's Tip: Take the guesswork out of filling muffin cups: use a spring-handled ice-cream scoop! The different sizes are identified by number we recommend a No. 20 or 24.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CITRUS MUFFINS

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.

LEMON CITRUS MUFFINS

Steps:

• Preheat oven to 375.Grease and spray 24 muffin tins or use paper liners. Beat cake mix,oil,eggs and orange segments with juice on low speed for 2 minutes.Divide among muffin tins. Sprinkle with sugar. Bake 12-16 minutes or until toothpick comes out clean.remove from tins promptly or they will stick.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

HONEY LEMON MUFFINS

Steps:

• In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon zest. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray or use paper liners; fill one-half full with batter., Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel.

LIL' CITRUS MUFFINS

Steps:

• Preheat oven to 375°F
• For muffins, lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray or line with paper liners.
• In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well.
• In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended.
• Add egg; beat until smooth.
• Mix in sour cream, vanilla and orange zest.
• Add flour mixture; mix just until dry ingredients are moistened.
• (Do not overmix.)
• Using Small Scoop, drop a rounded scoop of batter into each muffin cup.
• Bake 12-13 minutes or until light golden brown.
• Do not overbake.
• Cool in pan 3 minutes; remove from pan.
• Cool slightly.
• For topping, dip tops of warm muffins into butter and then into sugar.
• Serve warm.