Best Honey Lemon Muffins Recipes

SOUR CREAM AND LEMON HONEY CORN MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease your muffin tray.
• Mixture is prepared in 2 parts - wet and dry. First prepare the wet mixture. In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures are blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready, remove from the oven and let them cool slightly. Remove from tray and serve.

HONEY LEMON MUFFINS

Steps:

• In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon zest. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray or use paper liners; fill one-half full with batter., Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel.

LEMON YOGURT HONEY MUFFINS

Steps:

• Preheat oven to 190 degrees celsius.
• Melt butter and honey in saucepan, or microwave.
• Whisk egg, lemon juice, lemon rind and yogurt together.
• Mix dry ingredients, add to wet ingredients.
• Pour into 12 muffin tin, bake for 13-16 minutes.

LEMON HONEY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a small bowl, mix the honey, applesauce, yogurt, egg, lemon juice, and lemon zest.
• In a medium bowl, mix the unbleached flour, whole wheat pastry flour, baking soda, salt, and nutmeg. Make a well in the center, and pour in the honey mixture. Stir until no large lumps remain. Pour into the prepared muffin pan, filling each cup about 2/3 full.
• Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.

LEMON HONEY GINGER MUFFINS

Steps:

• Mix wet and dry ingredients seperately, then combine.
• Bake at 375 degrees for about 20 minutes (less for mini-muffins, more for large muffins).

HONEY LEMON MUFFINS

Steps:

• Preheat oven to 400 degrees, prepare pans.
• Sift dried milk, flour, baking powder& salt, add lemon peel.
• Measure honey into small bowl then add hot water, mix to melt the honey (or melt in microwave).
• Beat egg, add honey& water& melted butter.
• Stir the dry mix into the wet mix until just combined.
• Spoon into pans& bake for 10 minutes or until golden.

LOW FAT HONEY LEMON MUFFINS

Steps:

• Preheat oven to 425 F. In medium bowl combine flour, baking powder, cinnamon, nutmeg, salt and lemon zest. Set aside. In medium bowl mix honey, milk, egg white and butter. Whisk together. (Butter may not combine well - but when you combine with dry ingredients, it will mix). Slow stir in dry ingredients, using electric mixer. Lightly coat one 6-cup muffin tin with vegetable oil. For muffins with big full tops, spoon mixture into the cups until they are full. Bake for 15 minutes or until toothpick inserted into centre comes out clean. For more, but smaller muffins, half fill each cup in 1 tin for a dozen muffins. You will need to bake for a few minutes less, so monitor carefully in oven to avoid burning.