Tangy Lemonade 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.

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.

TANGY LEMONADE MUFFINS

Steps:

• Position your oven rack in the center of your oven. Preheat oven to 400°F Prepare the muffin pans by spraying the cups and rims with nonstick spray, or just by putting the paper cups inches If you are using the silicone pans, spray as directed and then place on a baking sheet.
• Whisk the flour, sugar, baking soda, baking powder, and salt in a medium bowl until well blended. Set aside.
• In a large bowl, whisk the egg and buttermilk until well blended. Whisk in the lemonade concentrate, melted butter and lemon zest until smooth. Stir in the prepared flour mixture until moistened--do not overmix.
• Fill the prepared tins three-quarters full. Use additional greased muffin tins, or small, ovensafe, greased ramekins for the leftover batter. Or save for a second batch.
• Bake for 18 minutes, or until the muffins have lightly browned, flat tops and a toothpick inserted into one of them comes out with a crumb or two attached.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan. Cool them for 5 minutes more before serving. If storing or freezing the muffins, allow them to cool completely before sealing in airtight containers or freezer bags. The muffins will stay fresh up to 24 hours at room temperature or up to 1 month in the freezer.

STRAWBERRY LEMONADE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
• Stir strawberries, lemon extract, and 1 teaspoon white sugar together in a bowl.
• Whisk flour, brown sugar, 1/2 cup white sugar, baking soda, and salt together in a large bowl. Pour milk, oil, and eggs into flour mixture and mix until batter is well-combined. Stir strawberry mixture into batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer muffins to a wire rack to cool completely.

LEMONADE MUFFINS

Steps:

• Mix dry ingredients in a bowl.
• In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil.
• Add to dry mix, stirring until just moistened.
• Gently stir in nuts.
• Spoon into prepared pans and bake and bake at 375ºF.
• for 15-20 mins or tests clean.
• While hot, brush with remaining lemonade and sprinkle with white sugar.
• Makes 8-9 large 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.