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.
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 YOGURT MUFFINS
I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
GREEK YOGURT LEMON MUFFINS WITH VANILLA
Lemon Muffins are slightly sweet, flavored with real lemon juice and zest, vanilla, and have a moist and crumbly texture. They're perfect to serve at a spring brunch or for afternoon tea.
Provided by Stephanie Wilson
Categories Bread
Time 23m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees. Prepare a 12-cup muffin tin with cooking spray or line with muffin cups.
- In a medium bowl combine flour, sugar, lemon zest, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
- In a separate bowl combine egg, yogurt, milk, lemon juice, vegetable oil, and vanilla. Add the egg mixture to the dry ingredients. Stir just until moistened. The batter will be lumpy. Divide the batter evenly into the muffin cups - I like to use a large cookie scoop (affiliate link) - and fill each cup 2/3 full. Bake the muffins in the preheated oven for 17 to 19 minutes, or until golden. Cool in the muffin tin about 5 minutes before transferring to a wire rack to cool.
- To make the glaze, stir together the confectioners' sugar and reserved lemon juice until your glaze is easily drizzled. Over warm muffins, drizzle the glaze and serve warm.
Nutrition Facts : ServingSize 1 muffin, Calories 200 calories / Standard Muffin; 71 calories / Mini Muffin, Protein 4 grams
LEMON RASPBERRY YOGURT MUFFINS
Make and share this Lemon Raspberry Yogurt Muffins recipe from Food.com.
Provided by grandma2969
Categories Quick Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- combine eggs, milk, yogurt, butter and vanilla.in a medium bowl.
- stir together flour, baking powder, salt, lemon peel and sugar.
- mix yogurt mixture into dry ingredients.in 2-3 strokes.fold in raspberries.
- spoon into greased muffin tins -- bake at 350* for 18-20 minutes or top springs back when lightly touched.
- may brush warm muffins with lemon glaze.
- LEMON GLAZE:.
- 2 tbls lemon juice, 1/2 cup powdered sugar, 1 tsp lemon peel, grated.combine these ingredients and brush over warm muffins.
Nutrition Facts : Calories 194.3, Fat 5.5, SaturatedFat 3, Cholesterol 47.3, Sodium 335.1, Carbohydrate 32.3, Fiber 1.9, Sugar 14.1, Protein 4.3
LEMON MUFFINS W/YOGURT
After making "Karen's Blueberry Yogurt Muffins" (#86105) more times than I can remember, the recipe took on a whole new life today! This new recipe is "what happened"...and my will-power has been non-existent, as usual! If you want more lemon, use any or all of these options: Use ALL the juice from the lemon in the batter (just make certain juices total 1/4 C.), use lemon yogurt, add lemon extract or flavoring, after muffins have cooled-make a glaze using lemon juice. I think there's no such thing as too much lemon! (I didn't measure the zest...I just used every bit I could scrape off one lemon! I used the juice from one half but will use ALL the juice next time. I squeezed it into the measuring cup and topped it off with orange/peach/mango juice. A nice "tart" kick!) Let me know what options you try!
Provided by SinginChef
Categories Quick Breads
Time 37m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 375 F; use no-stick spray for muffin tin(s).
- Whisk eggs, yogurt, zest, juices, and melted butter together.
- Combine dry ingredients and add to yogurt mixture.
- Fold together until all the dry ingredients are incorporated.
- Fill muffin cups equally and bake for 22-25 minutes.
Nutrition Facts : Calories 203.4, Fat 5.1, SaturatedFat 2.9, Cholesterol 46.2, Sodium 151.2, Carbohydrate 35.1, Fiber 0.7, Sugar 16.9, Protein 4.4
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 YOGURT MUFFINS
Super lemony muffins made with lemon juice and lemon yogurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. Either way, they are delicious!
Provided by Anna
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
- Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 15.7 g, Cholesterol 20.7 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 75.3 mg, Sugar 10.2 g
LEMON YOGURT CRANBERRY MUFFINS
Make and share this Lemon Yogurt Cranberry Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 40m
Yield 12 muffins (about)
Number Of Ingredients 10
Steps:
- Preheat oven to 400° and grease muffin pan.
- In a mixing bowl, beat the honey and oil together until creamy.
- Beat in eggs and lemon extract.
- In another mixing bowl, combine the dry ingredients (flour to baking powder); add dry ingredients to egg mixture alternately with yogurt, beginning and ending with flour mixture.
- Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
- Spoon batter into prepared muffin cups, filling to the top.
- Bake for 15-20 mintus.
Nutrition Facts : Calories 253.5, Fat 8.3, SaturatedFat 1.5, Cholesterol 71.3, Sodium 112.5, Carbohydrate 40.2, Fiber 1.9, Sugar 19.9, Protein 6
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5/5 (19)Calories 360 per servingCategory Breakfast, Dessert, Snack
- Preheat oven to 425 degrees F. Line a regular 12-count or Jumbo 6-count muffin pan with cupcake liners. Set aside.
- Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and 1/8 teaspoon of salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside.
- Prepare the Muffins – dry ingredients: In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- Prepare the Muffins – wet ingredients: In a large bowl using a handheld, or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed and paste-like, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary. Add the eggs, yogurt and extracts. Beat on medium speed for 1 minute, then increase speed to high until mixture is combined and creamy, stopping to scrape down the sides of the bowl as needed.
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