Spiced Lemon Muffins Recipes

SPICED LEMON MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
• In large bowl, beat milk, oil, sugar, lemon peel and eggs with fork or wire whisk. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.
• Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

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 YOGURT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
• Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
• Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

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.

BURST O' LEMON MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

GLAZED LEMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. Set aside.
• In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice.
• Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes.
• Grease or paper line muffin cups and fill the cups 3/4 full.
• In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
• Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
• Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.

LUSCIOUS LEMON MUFFINS

Steps:

• Cream butter and sugar till really fluffy. Add egg yolks, mix well.
• Combine flour, baking powder and salt in a bowl and add altenately with the lemon juice to the creamed mixture.
• Beat egg white until REALLY stiff, fold into batter with lemon zest.
• Fill paper lined muffin cups three-quarters full. Bake at 350 degrees till lightly golden brown and a wooden pick inserted in centre comes out clean.
• While the muffins are still warm prick them all over with the wooden pick.
• Spoon over the lemon glaze, the glaze will be absorbed almost immediately so don't over coat them or they will be soggy.
• When the muffins have cooled the glaze will form a light crust which also helps keep the muffins moister for longer.