Best 5 Fresh Lemon Muffins Recipes

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Indulge in the delightful symphony of flavors with our tantalizing Lemon Muffins, a trio of irresistible recipes that cater to every taste bud. Experience the classic charm of our Original Lemon Muffins, bursting with vibrant citrus notes and a moist, tender crumb. For a zesty twist, embark on a culinary journey with our Lemon Blueberry Muffins, where plump blueberries dance harmoniously with tangy lemon, creating a burst of flavor in every bite. And for those seeking a decadent treat, our Lemon Cream Cheese Muffins await, offering a velvety cream cheese filling nestled within a蓬松的柠檬蛋糕, creating a symphony of textures and flavors that will leave you craving more. Embrace the versatility of these Lemon Muffin recipes, perfect for a quick breakfast, a sweet afternoon snack, or an indulgent dessert.

Here are our top 5 tried and tested recipes!

FRESH CHERRY LEMON MUFFINS



Fresh Cherry Lemon Muffins image

The perfect seasonal summer muffin: moist, filling, sweet, and tart. Great for breakfast with a cup of coffee, tea, or milk... or as a snack. Hope you enjoy!

Provided by jlo

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 53m

Yield 24

Number Of Ingredients 16

1 ½ cups rolled oats
1 cup white sugar, divided
6 lemons, juiced
¾ cup wheat germ
½ cup water
2 teaspoons lemon zest
1 ¾ cups pitted and sliced fresh cherries
2 tablespoons white sugar
2 ¼ cups all-purpose flour, sifted
1 ½ tablespoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¾ cup plain Greek yogurt
3 extra large eggs, beaten
½ cup soybean oil
6 tablespoons butter, softened

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners.
  • Mix oats, 1/3 cup sugar, lemon juice, wheat germ, water, and lemon zest together in a small bowl.
  • Mix cherries with 2 tablespoons sugar in a small bowl.
  • Combine remaining 2/3 cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl. Stir in oat mixture. Mix in yogurt, eggs, oil, and butter until batter is thick and smooth.
  • Fold cherries into the batter. Divide batter evenly among muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops start to brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 36 mg, Fat 9.7 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 3.2 g, Sodium 127.3 mg, Sugar 11.5 g

FRESH LEMON AND GINGER MUFFINS



Fresh Lemon and Ginger Muffins image

Make and share this Fresh Lemon and Ginger Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 10

2 tablespoons coarsely chopped peeled fresh ginger
1 -2 lemon, well scrubbed and patted dry
1/2 cup butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon baking soda
1 cup plain yogurt or 1 cup buttermilk
2 cups all-purpose flour
1/4 cup freshly squeezed lemon juice
2 tablespoons sugar

Steps:

  • Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
  • Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
  • In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
  • Beat in eggs, one at a time; add ginger and lemon peel.
  • Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
  • Fold flour into ginger mixture one third at a time, alternately with the yogurt.
  • When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
  • While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
  • When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
  • Remove from pan and dip top and bottom in the lemon juice and sugar mixture.

Nutrition Facts : Calories 244.8, Fat 9.4, SaturatedFat 5.6, Cholesterol 58.2, Sodium 181.3, Carbohydrate 37.3, Fiber 1, Sugar 20, Protein 4.1

MEYER LEMON AND FRESH CRANBERRY MUFFINS



Meyer Lemon and Fresh Cranberry Muffins image

In a large plastic bag in the reduced produce section of my grocery store I scored 10 lemons for a dollar. There were three Meyer lemons in the mix and I knew that I wanted to do something with them. This recipe only uses 1 lemon, Meyers are best but you could use a regular lemon too. This recipe is from the everyone likes sandwiches blog.

Provided by mary winecoff

Categories     Breakfast

Time 30m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup canola oil
1/2 cup sugar
1 egg
1 lemon, juice of, meyer
3/4 cup milk
1 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest of
1 cup cranberries, fresh

Steps:

  • Preheat over to 400 degrees. Oil a muffin tin or used paper liners. Mix together the first five ingredients in a large bowl.
  • In a smaller bowl, combine the remaining ingredients until the cranberries are coated in the flour mixture.
  • Add the dry ingredients into the wet and combine until just blended. Drop by spoonful into muffin tim until each tin is 3/4 full of batter. Bake for 20-25 minutes.

FRESH LEMON MUFFINS



Fresh Lemon Muffins image

Make and share this Fresh Lemon Muffins recipe from Food.com.

Provided by hudelei

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup sugar
2 large eggs
1 tablespoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons sugar
1/4 teaspoon cinnamon

Steps:

  • Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
  • Add eggs; stir in lemon rind and juice.
  • Combine flour, baking powder, and salt; add to butter mixture.
  • Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
  • Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
  • Bake at 375F for 15 minutes.
  • Remove from pans immediately to cool.

FRESH LEMON MUFFINS



FRESH LEMON MUFFINS image

Categories     Cake     Breakfast     Brunch     Bake     Lemon     Edible Gift

Yield 30 mini-muffins

Number Of Ingredients 10

1/2 cup butter
1/2 cup sugar
2 eggs
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

  • Cream butter, gradually add 1/2 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon and juice. Combine flour, baking powder, and salt, add to creamed mixture, mixing well. Spoon batter into greased minature (1 3/4") muffin pans, filling two-thirds full. Combine 2 tablespoons sugar and cinnamon, sprinkle evernly ofer each muffin. Pat mixture into batter gently. Bake at 375 for 15 minutes. (if muffin pans are 2" bake for 17 minutes - will make 2 dozen).

Tips:

  • Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the muffins won't be as flavorful.
  • Grate the lemon zest before juicing the lemons. This will help release the oils in the zest and give the muffins a more intense lemon flavor.
  • Don't overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only 2/3 full. This will help prevent the muffins from overflowing.
  • Bake the muffins in a preheated oven. This will help ensure that the muffins bake evenly.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These fresh lemon muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. The muffins are also a great way to use up any extra lemons you have on hand. So next time you're in the mood for a sweet and tangy muffin, give this recipe a try.

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