Crunchy Lemon Muffins Food

CRUNCHY LEMON MUFFINS

Crunchy Lemon Muffins image

Found this recipe with my old food tech notes from my first year at high school. Not sure how they taste, I can't remember making them, but they sound nummy. (Also just guessing that it makes 12)

Provided by KiwiMegan

Categories Quick Breads

Time 20m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups self-raising flour
3/4 cup granulated sugar
75 g butter
1 cup milk
1 egg
1 grated large lemon, rind of
1/4 cup lemon juice
1/4 cup sugar

Steps:

1. Turn oven to fan bake 210 degrees celsius, with oven rack just below the middle.
2. Sift flour into large bowl. Add the sugar and mix together lightly.
3. Warm milk in microwave.
4. Melt butter (approx 40 seconds).
5. Combine milk, butter, egg and lemon rind and whisk together.
6. Make a well in flour mixture and pour the liquid inches.
7. Combine mixture with a fork quickly.
8. Spoon mixture into muffin tin.
9. Bake for 10minutes
10. Combine together 1/4 cup sugar and 1/4 cup lemon juice with a teaspoon. Glaze muffins when slightly cool.

Nutrition Facts : Calories 203.2, Fat 6.4, SaturatedFat 3.8, Cholesterol 33.8, Sodium 316.2, Carbohydrate 33.5, Fiber 0.6, Sugar 16.9, Protein 3.3

LEMON CRUNCH BLUEBERRY MUFFINS

Lemon Crunch Blueberry Muffins image

These muffins are different because the lemon flavor is a nice addition with the blueberry even though the lemon is just on the top of the muffin. These muffins are a great way to start of the day and are low in fat. If you are using frozen blueberries, DO NOT defrost them, just throw them in frozen!

Provided by BestTeenChef

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 cups flour
1/3 cup wheat germ
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 egg
1 cup blueberries (fresh or frozen)
2 tablespoons sugar
2 tablespoons fresh lemon zest

Steps:

In bowl combine flour, wheat germ, sugar, baking powder and salt. Stir well.
Combine milk, oil and egg in a small bowl. Beat well.
Add liquid ingredients to dry ingredients. Stir just to moisten. Fold in blueberries.
Fill greased or paper lined muffin tins 2/3 full. Combine sugar and lemon zest. Sprinkle on muffins before baking. Bake at 425 F for 20-25 minutes.

LEMON CRUMB MUFFINS

Lemon Crumb Muffins image

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

Categories Breakfast Brunch

Time 45m

Yield 40 muffins.

Number Of Ingredients 16

Ingredients

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 large eggs, room temperature
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon zest
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice

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.

RICH LEMON MUFFINS

Rich Lemon Muffins image

Melt in your mouth, pucker power pizazz! These muffins can be served for breakfast, brunch and beyond. These little gems are habit forming and you will never be able to make enough. Mangia!

Provided by Momma Mia

Categories Quick Breads

Time 35m

Yield 12 muffins, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups unbleached flour
1/2 cup sugar, plus
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup fresh lemon juice
2 eggs
1 lemon, zest of, finely grated

Steps:

Heat oven to 400 degrees. Spray muffin tins.
Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
Stir egg mixture into dry ingredients and blend until well moistened.
Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
Bake 15-20 minutes until lightly browned, but do not over bake!

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LEMON CRUMB MUFFINS WITH LEMON GLAZE | BAKED BY RACHEL

Web Apr 4, 2016 1 Tb lemon juice Instructions Preheat oven to 350°F. Line a muffin pan with 7 paper liners. Prepare crumb topping: In a medium …
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Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate medium bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain. Transfer crumb topping to a small rimmed baking sheet or large plate. Set aside.
In a large bowl or stand mixer, cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing. Scrape bowl as needed. Add salt, baking powder and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a large cookie scoop to divide batter between prepared baking cups.

Crunchy Lemon Muffins Food

CRUNCHY LEMON MUFFINS

Found this recipe with my old food tech notes from my first year at high school. Not sure how they taste, I can't remember making them, but they sound nummy. (Also just guessing that it makes 12)

LEMON CRUNCH BLUEBERRY MUFFINS

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

RICH LEMON MUFFINS

Melt in your mouth, pucker power pizazz! These muffins can be served for breakfast, brunch and beyond. These little gems are habit forming and you will never be able to make enough. Mangia!

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