Best 6 Glazed Lemon Muffins Recipes

GLAZED LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

GLAZED LEMON BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
• Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
• Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.
• Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
• Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.

GLAZED LEMON MUFFINS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in the sour cream, lemon juice and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before removing to wire racks. , Combine glaze ingredients; drizzle over muffins. Serve warm.

LEMON GLAZED ZUCCHINI MUFFINS

Steps:

• grease a muffin tin or line with paper liners.
• preheat oven to 400f.
• combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl.
• mix in nuts and fruit.
• combine milk, oil and eggs in a small bowl, whisking until well blended.
• pour liquid into flour mixture, stirring well.
• add zucchini, stir until moistened.
• spoon evenly into muffin cups.
• bake 20-25 minutes until toothpick inserted in center comes out clean.
• remove from pan and place on a rack.
• mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.

GLAZED LEMON-CRUMB MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 jumbo or 24 regular-size nonstick muffin cups. In small bowl, mix topping ingredients with fork until crumbly; set aside.
• In large bowl, mix 4 cups flour, the baking soda and 1 teaspoon salt. In another large bowl, beat eggs with electric mixer on medium speed about 2 minutes or until frothy. Add 2 cups granulated sugar and the oil; beat until creamy. Add sour cream, lemon peel, 2 tablespoons lemon juice, the lemon extract and vanilla; mix well. Stir in flour mixture just until blended. Fill muffin cups 3/4 full. Divide crumb topping evenly over batter in each muffin cup.
• Bake jumbo muffins 22 to 28 minutes, regular-size muffins 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.
• In small bowl, mix glaze ingredients until well blended. Drizzle over muffins.

GLAZED LEMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. Set aside.
• In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice.
• Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes.
• Grease or paper line muffin cups and fill the cups 3/4 full.
• In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
• Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
• Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.