LEMON CRUMB MUFFINS
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma
Provided by Taste of Home
Time 45m
Yield 40 muffins.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
BURST O' LEMON MUFFINS
Only try these if you love lemon as they are pretty intense. I used the grater on the zest of one lemon and it was no where near 1-2 tbs but I think it was plenty. We liked them but my son preferred his without the glaze. I'd like to try the glaze with confectioners sugar and try the muffins with vanilla yogurt some time.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 43m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened.
- Fold in the coconut. Fill greased muffin cups two-thirds full.
- Bake at 400°F for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to wire rack.
- In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved.
- Stir in coconut. Using a toothpick, poke 6-8 holes each muffin.
- Spoon the coconut mixture over muffins.
- Serve warm or cool to room temperature.
- We have found we prefer them cooled as the lemon flavor isn't as overwhelming once they reach room temperature.
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.
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
BURST OF LEMON MUFFINS
I love lemon and so does my Grandson,Jordan and son-in-law,Tim. This is for them.
Provided by Lynda Sweezey
Categories Other Side Dishes
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. In a large bowl,combine,1st 5 ingredients. In another bowl,beat next 5 ingredients until smooth. Stir into dry ingredients,just until moistened. Fold in coconut.
- 2. Fill greased cups 2/3 full. Bake 18-20 minutes or until golden brown and muffins test done. Cool 5 minutes--remove to wire rack
- 3. TOPPING: In a saucepan combine lemon juice & sugar. Cook & stir until sugar is dissolved. Stir in coconut. Using a toothpick,poke 6-8 holes in each muffin. Spoon Coconut mixture over muffins. Serve warm or cool to room temperature.
BURST O' LEMON MUFFINS
Found several really good muffin recipes in an old 1999 addition of Taste Of Home.
Provided by virginia duncan
Categories Muffins
Time 20m
Number Of Ingredients 14
Steps:
- 1. In a large bowl, combine the flour, sugar 3/4 cup, baking powder, baking soda and salt.
- 2. In another bowl, beat the yogurt, egg, 1/2 cup of melted butter, lemon peel and lemon juice 1 tablespoon, until smooth; stir into dry ingredients just until moistened. Fold in the 1/2 cup coconut.
- 3. Fill greased muffin cups two-thirds full. Bake at 400 for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
- 4. In a saucepan, combine 1/3 cup lemon juice and 1/4 cup sugar; cook and stir until sugar is dissolved. Stir in 1/4 cup toasted conconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.
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