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
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-DRIZZLED LEMON MUFFINS
These muffins have a subtle lemon flavor. The glaze is a little more lemony and what makes these taste so good, imho.
Provided by ratherbeswimmin
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Spray 12 muffin cups with non-stick cooking spray; set aside.
- Add the flour, sugar, baking powder, baking soda, salt, and lemon zest to a mixing bowl; stir to blend.
- In another bowl, add the yogurt, oil, egg, and vanilla; whisk until smooth.
- Add liquid ingredients to the dry ingredients; stir until just combined and moistened (do not overmix).
- Pour batter into muffin cups.
- Bake at 400°for about 20 minutes or until the tops are golden and pick comes out clean.
- Let cool slightly.
- Lemon Drizzle: Add powdered sugar and lemon juice to a small bowl; stir until smooth.
- Drizzle the mixture over the muffins while they are still warm.
- Let muffins cool completely and the drizzle set before taking muffins out of pan.
Nutrition Facts : Calories 188.1, Fat 5.8, SaturatedFat 1.2, Cholesterol 20.3, Sodium 225.6, Carbohydrate 30.6, Fiber 0.6, Sugar 14.3, Protein 3.4
EASY LEMON DRIZZLE MUFFINS
Moist and zingy lemon drizzle muffins with a hidden layer of lemon curd. Quick and easy to make, they will be a hit with the whole family!
Provided by Beth Sachs
Categories Cake
Time 28m
Number Of Ingredients 10
Steps:
- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5). Place 12 muffin cases in a 12 hole muffin tin.
- Mix the dry ingredients together in a large bowl (plain flour, caster sugar and bicarbonate of soda).
- In another bowl whisk together the yogurt, eggs and cooled melted butter.
- Gently mix the dry ingredients with the wet ingredients until combined (be careful not to over mix).
- Fold in the lemon zest.
- Place 1 tablespoon of the batter into each muffin case. Top with 1 tsp of lemon curd.
- Spoon over the remaining muffin batter and bake for 18 minutes.
- Whilst the muffins are in the oven, mix together the caster sugar and lemon juice for the drizzle icing.
- Take the muffins out of the oven and immediately spoon over the lemon drizzle.
- Leave to cool for 30 minutes before eating.
Nutrition Facts : Calories 202 kcal, Carbohydrate 32 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 107 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
LEMON DRIZZLE CAKE
This lemon drizzle cake is my take on Mary Berry's recipe, one of the tastiest and easiest cakes ever. This is a great recipe for someone who doesn't like too many steps.
Provided by Chef John
Categories Dessert
Time 2h10m
Number Of Ingredients 12
Steps:
- Add sugar to a mixing bowl and grate in lemon zest. Stir and let sit for 1 hour if possible to intensify the lemon flavor. This step can be skipped if necessary.
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with greased parchment paper.
- Combine flour, baking powder, and salt in a small bowl; add to lemon sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy. Transfer batter into the prepared loaf pan and smooth out the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool for 5 minutes.
- Meanwhile for lemon drizzle topping whisk sugar and lemon juice together in a bowl until smooth.
Nutrition Facts : Calories 431 kcal, Carbohydrate 57 g, Cholesterol 123 mg, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, Sodium 447 mg, Sugar 36 g, Fat 21 g, UnsaturatedFat 0 g
LEMON DRIZZLE MUFFINS
Make and share this Lemon Drizzle muffins recipe from Food.com.
Provided by sophie Richardson
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- pre-heat oven to gas6.
- Line a muffin tin with cake cases.
- In a bowl mix eggs, sugar, milk and oil.
- Sift in flour, baking powder, salt and add lemon zest.
- Mix roughly.
- Divide the mixture between cake cases.
- Bake in the oven for 30-35minutes or until golden and springy to the touch.
- Make the icing by mixing the lemon juice and icing sugar together.
- At this point i like adding some lemon zest for presentation.
- Drizzle icing over muffins.
Nutrition Facts : Calories 252.8, Fat 9.1, SaturatedFat 1.7, Cholesterol 38, Sodium 209.6, Carbohydrate 37.9, Fiber 0.9, Sugar 12.7, Protein 4.9
LEMON DRIZZLE CAKES
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined - don't over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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