Lemon Herb Muffins Recipes

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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

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.

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

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-HERB MUFFINS



Lemon-Herb Muffins image

What a fun combination! These scrumptious muffins are moist and sweet with a hint of tart lemon and aromatic rosemary.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 33m

Yield 12

Number Of Ingredients 9

2 eggs
2 cups Original Bisquick™ mix
1/3 cup sugar
1 teaspoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried rosemary or basil leaves, crumbled
1/4 cup white coarse sugar crystals, if desired

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.

Nutrition Facts : Calories 135, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

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

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 MERINGUE MUFFINS



Lemon Meringue Muffins image

These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.-Nancy Kearney, Massillon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

6 tablespoons butter, softened
1 cup sugar, divided
2 large eggs, room temperature
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1/4 teaspoon lemon extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large egg whites

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, lemon juice, zest and extract., In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until a toothpick inserted in center comes out clean. Remove from the oven. Increase oven setting to 400°., Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown. , Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 188 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 135mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

LEMON MUFFINS



Lemon Muffins image

A nice light lemon flavoured muffin that is good to have for morning or afternoon tea, or, as a dessert served with some whipped cream and maybe some fresh berries.

Provided by Jen T

Categories     Quick Breads

Time 15m

Yield 12 muffins

Number Of Ingredients 8

2 cups self-raising flour
3/4 cup sugar
75 g butter, melted
1 cup milk
1 egg
1 large lemon, zest of
1/4 cup lemon juice
1/4 cup sugar

Steps:

  • Toss the 1st measure of sugar & flour together in a bowl.
  • Beat with a fork the melted butter, milk and egg until well combined.
  • Add the lemon zest & stir to mix .
  • Add the liquid to the dry ingredients and mix carefully until just combined.
  • Spray 12 medium size muffin tins with non-stick spray and then divide mixture evenly between them.
  • Bake for 10 - 15 minutes at 200 degrees Celsius (depends on your oven).
  • Meanwhile stir together the 2nd measure of sugar and lemon juice without dissolving the sugar.
  • Pour over hot muffins as soon as they come out of the oven.
  • Leave for a couple of minutes but do not leave too long in tins as they may stick.
  • Enjoy.

HERB-LEMON MUFFINS



Herb-Lemon Muffins image

Number Of Ingredients 12

3 cups Rice Krispies® (crushed to 3/4 cup)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 egg whites
1/4 cup vegetable oil
1 1/3 cups fat-free milk
1/2 teaspoon basil
1 tablespoon grated lemon peel
3 tablespoons dried chives

Steps:

  • 1. Stir together KELLOGG'S RICE KRISPIES cereal, flours, sugar, baking powder and salt. Set aside.2. In large mixing bowl, beat together remaining ingredients until well mixed. Add cereal mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 22 minutes or until golden brown. Serve warm.

Nutrition Facts : Nutritional Facts Serves

WHOLE LEMON MUFFINS



Whole Lemon Muffins image

These muffins are fantastic. An entire ground lemon goes into the mix, giving these muffins a deep lemon flavour. A generous helping of plain yoghurt combines with the lemon to create a muffin that is both tangy and sweet, and according to all those who have sampled them, entirely irresistable.

Provided by MarieRynr

Categories     Quick Breads

Time 55m

Yield 12 Texas Size Muffins

Number Of Ingredients 14

1 medium lemon (preferably unwaxed, organic)
1 cup walnuts (or pecans)
1 cup unsalted butter (at room temperature)
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 3/4 cups flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups plain whole milk yoghurt
1 cup powdered sugar
2 freshly squeezed lemons, juice of
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F Grease 12 texas size muffin cups with butter or cooking spray or line with paper muffin wrappers.
  • Wash and dry the lemon. Cut into quarters and remove the seeds. Process the quartered lemon (all of it!) in a food processor fitted with a metal blade for 1 minute or more, until it is completely ground up. Scrape the lemon into a bowl. Without washing the food processor add the walnuts and pulse 10 to 12 times. Add the walnuts to the processed lemon. Stire to combine and set aside for later use.
  • Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute. Scrape down the sides of the bowl. Add the sugar and beat on medium high until light and fluffy. Add the eggs all at once and beat on medium speed for 1 minute. Add the vanilla and beat for about 30 seconds. Mix together the dry ingredients. Beat one third of it into the creamed mixture just until incorporated. Add half the yoghurt and do the same. Repeat, ending with dry ingredients. Gently stir in the lemon mixture.
  • Spoon batter into prepared muffin tins. Bake for 30 to 35 minutes until they are slightly browned and a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack.
  • combine glaze ingredients and drizzle over the warm muffins. Glaze will harden in about 15 minutes.
  • These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days. They can be frozen for up to 3 weeks.

Nutrition Facts : Calories 485.3, Fat 24.4, SaturatedFat 11.5, Cholesterol 98, Sodium 426, Carbohydrate 61.9, Fiber 1.9, Sugar 37.1, Protein 7.5

LEMON-BERRY MUFFINS RECIPE BY TASTY



Lemon-Berry Muffins Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, granulated sugar, Mccormick® lemon extract, large eggs, buttermilk, fresh blueberry, muffin tin, muffin tin liner

Provided by Jordan Kenna

Categories     Desserts

Time 45m

Yield 6 jumbo muffins

Number Of Ingredients 12

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 ¼ cups granulated sugar, plus more for sprinkling
1 ½ teaspoons Mccormick® lemon extract
2 large eggs, room temperature
½ cup buttermilk, room temperature
6 oz fresh blueberry
muffin tin, 6 cup, jumbo
muffin tin liner

Steps:

  • Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
  • In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
  • Add the blueberries and carefully fold into the batter using a rubber spatula.
  • Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
  • Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, Sugar 27 grams

PARMESAN HERB MUFFINS



Parmesan Herb Muffins image

Good served hot with stew. Note: if you don't have buttermilk or sour milk you can make some for this recipe by putting lemon juice (or vinegar but I like lemon juice better) into a measuring cup and then pour in milk to make 1 1/4 cup. Let set for 10 minutes at room temperature before using.

Provided by _Pixie_

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups unbleached flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sage leaf, crumbled
1/2 cup fresh parsley, chopped
1/4 cup parmesan cheese, grated
1 1/4 cups buttermilk or 1 1/4 cups sour milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg

Steps:

  • Heat oven to 400 degrees F.
  • Grease bottoms of 12 muffin-pan cups or line with paper baking cups.
  • Lightly spoon flour into measuring cup; level off.
  • In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.
  • Add buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened.
  • Fill prepared muffin cups 2/3rds full.
  • Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
  • Best served warm.

Nutrition Facts : Calories 140.1, Fat 5.3, SaturatedFat 3.1, Cholesterol 28.5, Sodium 198, Carbohydrate 18.6, Fiber 0.7, Sugar 2.4, Protein 4.4

LEMON YOGURT MUFFINS



Lemon Yogurt Muffins image

I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

1-3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup lemon or plain yogurt
6 tablespoons butter, melted
1 tablespoon lemon juice
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM AND HERB MUFFINS



Sour Cream and Herb Muffins image

Categories     Bread     Herb     Breakfast     Brunch     Bake     Mother's Day     Fall     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 muffins

Number Of Ingredients 14

2 1/4 cups unbleached all purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/4 cup sour cream
2 tablespoons olive oil
1/4 cup chopped fresh chives or green onion tops
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh marjoram
1/2 teaspoon grated lemon peel
Melted butter

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers. Whisk first 4 ingredients in large bowl to blend well. Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel. Stir buttermilk mixture into flour mixture. Divide batter among prepared cups. Brush tops lightly with melted butter.
  • Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. Serve warm or at room temperature.

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LEMON RASPBERRY MUFFINS - HERBS & FLOUR
2021-04-12 Preheat oven at 375F and line a 12 cup muffin tin with liners. In a large bowl, stir together the melted butter, sugar and brown sugar. Add the eggs, milk, lemon juice, lemon zest, and vanilla and continue mixing until incorporated. …
From herbsandflour.com
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THESE LEMON MUFFINS ARE LIGHT AND DELICATE. THE BEST MUFFIN RECIPE.
Instructions. Preheat the oven to 375°F. Cream the butter, sugar, lemon peel, milk, and egg yolks in a mixing bowl until light and fluffy. Beat in the lemon juice. Combine the flour, baking powder, and salt in a separate bowl. Add to batter and mix just until blended.
From cookingnook.com
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RECIPES - BETTYCROCKER.COM
What's Trending. Peanut Butter-Chocolate Poke Cake; 12 Must-Make Summer Breakfasts; Slow-Cooker Pulled Pork Sandwiches; Dad's Favorite Dishes for Father's Day
From bettycrocker.com
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LEMON THYME MUFFINS - BAKED AMBROSIA
2021-06-09 Instructions. Preheat oven to 400 degrees F. Line a 12 cup muffin pan with baking liners and set aside. In a mixing bowl, whisk together flour, sugar, baking soda, salt, lemon zest, and thyme. In a separate mixing bowl, whisk together the melted butter, buttermilk, sour cream, egg, vanilla and almond extracts.
From bakedambrosia.com
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BLACKBERRY LEMON CRUMBLE MUFFINS - DASH OF HERBS
2022-03-15 Instructions. Preheat your oven to 400 degrees and grease 1-2 muffin tins or line with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In another mixing bowl, cream together the butter and sugar with a hand mixer (or using a stand mixer) until fluffy.
From dashofherbs.com
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LEMON MUFFINS WITH A CRUMB TOPPING RECIPE - AN ITALIAN IN MY …
2020-10-18 FOR THE MUFFINS. In a medium bowl beat with a fork, the egg, milk and oil until well combined. In a large bowl whisk together the flour, baking powder, salt, zest and sugar. Make a well in the centre and add the beaten egg mixture and lemon juice, mix just until flour is wet, about 15-16 stirs, no more. Spoon the batter into the prepared muffin ...
From anitalianinmykitchen.com
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BEST LEMON CRUMB MUFFINS {WITH LEMON GLAZE} | LIL' LUNA
2021-06-01 Preheat oven to 350. BATTER. In a large bowl, mix flour, sugar, baking soda and salt. Set aside. In another bowl, mix eggs, sour cream, butter, lemon peel and juice. Add wet ingredients to dry ingredients and stir until moistened. FILL, TOP & …
From lilluna.com
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Top Asked Questions

What is the best recipe for lemon muffins?
Lemon Muffins. 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.
What is the best way to make muffin mix?
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.)
What temperature do you bake muffins at in the oven?
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.
What is the best way to make a lemon cake?
Instructions Preheat oven to 220C/425F degrees. 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.

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