Lemon Cottage Muffins Recipes

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.

Provided by Jenn Hall

Categories Bread Quick Bread Recipes Muffin Recipes

Yield 12

Number Of Ingredients 8

Ingredients

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

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

LEMON CRUMB MUFFINS

Lemon Crumb Muffins image

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

Ingredients

⅓ cup white sugar
3 tablespoons all-purpose flour
1 tablespoon oats
2 tablespoons cold salted butter, cut into small pieces
¼ cup applesauce
⅓ cup white sugar
1 large egg
1 tablespoon lemon zest
½ cup lemon juice
¼ cup sour cream
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

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

Lemon Muffins image

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

Ingredients

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.

QUICK LEMON COTTAGE CAKE

Quick Lemon Cottage Cake image

Provided by Rachael Ray : Food Network

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup lemon curd, found on jellies and jams aisle
3 tablespoons water
1 lemon, zested
4 (1-inch) slices pound cake
1 pint fresh raspberries
Mint sprigs for garnish, optional

Steps:

Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.

LEMON COTTAGE MUFFINS

Lemon Cottage Muffins image

Make and share this Lemon Cottage Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
2 eggs
1/4 cup unsalted butter, melted
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
2/3 cup small curd cottage cheese
1/3 cup milk

Steps:

Preheat oven to 425°; grease a 12-cup muffin pan.
In a big bowl, whisk together the flour, baking powder, and salt.
In another bowl, whisk together the sugar, eggs, butter, lemon zest, and vanilla until well blended.
Whisk in the cottage cheese and milk until blended.
Add the egg mixture to the flour mixture and stir until just blended.
Divide batter evenly among prepared muffin cups.
Bake for 16-20 minutes or until tops are golden and pick comes out clean.
Let cool in pan on a wire rack for 5 minutes, then transfer muffins to the rack to cool.

Nutrition Facts : Calories 142.5, Fat 5.6, SaturatedFat 3.1, Cholesterol 44.2, Sodium 234.2, Carbohydrate 18.6, Fiber 0.5, Sugar 6, Protein 4.3

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