Lemon Drizzled Lemon Muffins Recipes

EASY LEMON DRIZZLE MUFFINS

Steps:

• Preheat the oven to 190°c (170 fan/ 375F/ Gas 5). Place 12 muffin cases in a 12 hole muffin tin.
• Mix the dry ingredients together in a large bowl (plain flour, caster sugar and bicarbonate of soda).
• In another bowl whisk together the yogurt, eggs and cooled melted butter.
• Gently mix the dry ingredients with the wet ingredients until combined (be careful not to over mix).
• Fold in the lemon zest.
• Place 1 tablespoon of the batter into each muffin case. Top with 1 tsp of lemon curd.
• Spoon over the remaining muffin batter and bake for 18 minutes.
• Whilst the muffins are in the oven, mix together the caster sugar and lemon juice for the drizzle icing.
• Take the muffins out of the oven and immediately spoon over the lemon drizzle.
• Leave to cool for 30 minutes before eating.

MOIST LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
• Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
• Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
• Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
• Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
• Grease and flour a 6-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
• Bake for 20-25 minutes until golden.
• Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.
• When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
• Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
• Serve with extra lemon curd if you wish.

GLAZED LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

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.

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 DRIZZLE MUFFINS

Steps:

• pre-heat oven to gas6.
• Line a muffin tin with cake cases.
• In a bowl mix eggs, sugar, milk and oil.
• Sift in flour, baking powder, salt and add lemon zest.
• Mix roughly.
• Divide the mixture between cake cases.
• Bake in the oven for 30-35minutes or until golden and springy to the touch.
• Make the icing by mixing the lemon juice and icing sugar together.
• At this point i like adding some lemon zest for presentation.
• Drizzle icing over muffins.

GLAZED LEMON MUFFINS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in the sour cream, lemon juice and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before removing to wire racks. , Combine glaze ingredients; drizzle over muffins. Serve warm.

EASY LEMON MUFFINS

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.

LEMON-DRIZZLED LEMON MUFFINS

Steps:

• Spray 12 muffin cups with non-stick cooking spray; set aside.
• Add the flour, sugar, baking powder, baking soda, salt, and lemon zest to a mixing bowl; stir to blend.
• In another bowl, add the yogurt, oil, egg, and vanilla; whisk until smooth.
• Add liquid ingredients to the dry ingredients; stir until just combined and moistened (do not overmix).
• Pour batter into muffin cups.
• Bake at 400°for about 20 minutes or until the tops are golden and pick comes out clean.
• Let cool slightly.
• Lemon Drizzle: Add powdered sugar and lemon juice to a small bowl; stir until smooth.
• Drizzle the mixture over the muffins while they are still warm.
• Let muffins cool completely and the drizzle set before taking muffins out of pan.