LEMON MUFFINS
Provided by Shiran
Number Of Ingredients 12
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
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
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 MUFFINS
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
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.
WHOLE LEMON MUFFINS
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
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
BURST O' LEMON MUFFINS
While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. -Nancy Rader, Columbus, Ohio
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 232 calories, Fat 8g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON MUFFINS
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
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.
EASY LEMON MUFFINS
Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. They're great for elevenses or whenever you need a sweet treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 6-8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
More about "wholelemonmuffins recipes"
PERFECT LEMON MUFFINS • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
4.9/5 (63)Calories 188 per servingCategory Breakfast
- Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a dry crunmbly texture. Set aside.
WHOLE LEMON MUFFINS - THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 3 mins
WHOLE LEMON MUFFINS - THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 6 mins
SICILIAN WHOLE LEMON CAKE (USING AN ENTIRE LEMON: PEEL, JUICE AND …
From christinascucina.com
EASY LEMON MUFFINS - CAT CAN COOK
From catcancook.com
LUSCIOUS LEMON DRIZZLE MUFFINS RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
QUICK & EASY LEMON MUFFINS - JO-LYNNE SHANE
From jolynneshane.com
LEMON MUFFINS WITH A CRUMB TOPPING RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
HEALTHY LEMON MUFFINS- MADE WITH FRESH LEMON JUICE
From houseofyumm.com
LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING - MY GORGEOUS …
From mygorgeousrecipes.com
LEMON MUFFINS MADE WITH OLIVE OIL - JERSEY GIRL COOKS
From jerseygirlcooks.com
LEMON CRUMB MUFFINS - NO SPOON NECESSARY
From nospoonnecessary.com
10 BEST WHOLE FOODS MUFFINS RECIPES | YUMMLY
From yummly.com
MUFFIN RECIPE IDEAS: 70 MUFFINS WORTH WAKING UP FOR
From tasteofhome.com
FRESH WAYS TO USE WHOLE LEMONS | ALLRECIPES
From allrecipes.com
WHOLE LEMON MUFFINS | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
THE MOST LEMONY LEMON MUFFIN RECIPE - KITCHN
From thekitchn.com
LEMON MUFFINS RECIPE - BBC FOOD
From bbc.co.uk
EASY LEMON BREAKFAST MUFFINS - ORGANIZED ISLAND
From organizedisland.com
10 BEST LOW FAT LEMON MUFFINS RECIPES | YUMMLY
From yummly.com
ABSOLUTELY PEFECT LEMON MUFFINS RECIPE - THE ANTHONY …
From theanthonykitchen.com
LEMON MUFFINS RECIPE | SOUTHERN LIVING
From southernliving.com
LEMON OATMEAL MUFFINS | YUMMY HEALTHY TREAT FOR THE WHOLE FAMILY!
From natalieshealth.com
WHOLE LEMON MUFFINS - SMELLS LIKE HOME
From smells-like-home.com
EASY & QUICK KETO LEMON MUFFINS - HUNGRY FOR INSPIRATION
From hungryforinspiration.com
LEMON MUFFINS - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
EASY GLUTEN-FREE LEMON MUFFINS (DAIRY-FREE) - DISH BY DISH
From dishbydish.net
EASY LEMON MUFFINS RECIPE - BUBBAPIE
From bubbapie.com
LEMON MUFFINS - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
ICED LEMON MUFFINS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
ULTIMATE MUFFINS - HANDLE THE HEAT
From handletheheat.com
LEMON CRUMB MUFFINS - BAKER BY NATURE
From bakerbynature.com
WHOLE WHEAT LEMON MUFFINS | GREENS & CHOCOLATE
From greensnchocolate.com
CRUNCHY LEMON MUFFINS - JUST A MUM
From justamumnz.com
WHOLE GRAIN MUFFIN RECIPES - COOKIE AND KATE
From cookieandkate.com
LEMON MUFFINS - SUGAR SPUN RUN
From sugarspunrun.com
EASY LEMON MUFFINS (WITH LEMON GLAZE) - EL MUNDO EATS
From elmundoeats.com
LEMON BLUEBERRY MUFFINS ~ EASY, WHOLESOME, YUMMY!
From fivehearthome.com
PERFECT LEMON MUFFINS - IZY HOSSACK - TOP WITH CINNAMON
From topwithcinnamon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love