Best 5 Lemon Tea Muffins Recipes

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Indulge in the delightful symphony of flavors with our tantalizing Lemon Tea Muffins. These delectable treats are a perfect blend of zesty lemon and soothing tea, offering a refreshing and invigorating taste in every bite. The moist and fluffy muffin crumbles in your mouth, releasing a burst of citrusy goodness, while the subtle hints of tea add a touch of elegance and sophistication.

These muffins are not just a culinary delight; they are also incredibly versatile. Whether you prefer a classic lemon muffin, a zesty lemon poppy seed muffin, or a comforting lemon ginger muffin, this article has a recipe for every palate. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making these muffins ideal for any occasion, from a casual breakfast to a special afternoon tea party.

So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Lemon Tea Muffins. Let the tantalizing aroma of lemon and tea fill your kitchen as you create these delectable treats that are sure to become a favorite among family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON MUFFINS



Lemon Muffins image

Provided by Shiran

Number Of Ingredients 12

1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup (135 grams or 4.7 ounces) granulated sugar
2 large eggs
3/4 cup yogurt
6 tablespoons (85 grams) butter, melted
zest and juice of one lemon ((mine yielded about 1 tablespoon zest and 1/4 cup juice))
1/2 teaspoon vanilla extract ((optional))
1 cup powdered sugar
2-3 tablespoons lemon juice

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 TEA MUFFINS



Lemon Tea Muffins image

These are so soft and fluffy with a sweet lemony flavor, and at their best when warm.

Provided by Nancy Allen

Categories     Muffins

Time 35m

Number Of Ingredients 10

2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 c butter, softened
1 c granulated sugar
4 eggs, separated
1/2 c lemon juice
1/4 c finely chopped nuts
2 Tbsp light brown sugar
1/4 tsp ground nutmeg

Steps:

  • 1. Preheat oven to 375F. Stir together flour, baking powder and salt; set aside. In a large mixer bowl, beat butter and granulated sugar until light and fluffy. Add egg yolks, beat until light.
  • 2. Gradually stir in lemon juice alternately with dry ingredients (do not overmix). In small mixer bowl, beat egg whites until stiff but not dry; fold 1/3 of egg whites into lemon mixture. Fold remaining egg whites into lemon mixture. Fill paper-lined or greased muffin cups 3/4 full. Combine remaining ingredients sprinkle evenly over top of each muffin. Bake 15 to 20 minutes. Cool 5 minutes; remove from pan. Serve warm. 1 1/2 dozen.

MOIST LEMON TEA CAKES



Moist Lemon Tea Cakes image

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-1/2 dozen.

Number Of Ingredients 13

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar
6 large eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1-1/2 teaspoons grated lemon zest
3 cups all-purpose flour
GLAZE:
5-1/4 cups confectioners' sugar
1/2 cup plus 3 tablespoons 2% milk
3-1/2 teaspoons lemon extract

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON TEA MUFFINS



Lemon Tea Muffins image

I made these for my youngest daughters class party last year and they were a big hit! I love the gentle lemon taste they have. Serve with soft light cream cheese for a real treat! These are great in a mini-muffin pan as well.

Provided by MelodyOHare

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

2 large eggs, separated
1/2 cup butter
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 teaspoon lemon, rind of
1 tablespoon sugar
1/8 teaspoon cinnamon
1 dash nutmeg

Steps:

  • Preheat oven to 350.
  • In a small bowl, beat yolks for about 3 minutes.
  • In a large bowl, cream butter and sugar.
  • Fold yolks into butter.
  • Mix flour, baking powder and salt.
  • Add 1/4 dry mixture to wet mixture alternatively with juice and peel.
  • Mix until well blended.
  • Continue to add dry to wet until it is all mixed in well.
  • Beat egg whites until stiff.
  • Fold egg whites into batter.
  • Fill muffin cups 1/2 full with batter.
  • Mix topping ingredients and sprinkle over muffins.
  • Bake at 350 for 15-20 minutes.

Nutrition Facts : Calories 155.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 145.1, Carbohydrate 17.9, Fiber 0.3, Sugar 9.6, Protein 2.2

LEMON MUFFINS



Lemon Muffins image

A nice light lemon flavoured muffin that is good to have for morning or afternoon tea, or, as a dessert served with some whipped cream and maybe some fresh berries.

Provided by Jen T

Categories     Quick Breads

Time 15m

Yield 12 muffins

Number Of Ingredients 8

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

Steps:

  • Toss the 1st measure of sugar & flour together in a bowl.
  • Beat with a fork the melted butter, milk and egg until well combined.
  • Add the lemon zest & stir to mix .
  • Add the liquid to the dry ingredients and mix carefully until just combined.
  • Spray 12 medium size muffin tins with non-stick spray and then divide mixture evenly between them.
  • Bake for 10 - 15 minutes at 200 degrees Celsius (depends on your oven).
  • Meanwhile stir together the 2nd measure of sugar and lemon juice without dissolving the sugar.
  • Pour over hot muffins as soon as they come out of the oven.
  • Leave for a couple of minutes but do not leave too long in tins as they may stick.
  • Enjoy.

Tips:

  • Choose the right lemons: Use fresh, ripe lemons with a bright yellow color and smooth skin. Avoid lemons that are dull or have blemishes.
  • Zest the lemons finely: Grating the lemon zest finely will release more flavor and distribute it evenly throughout the muffins.
  • Juice the lemons carefully: To avoid getting any seeds in the muffin batter, strain the lemon juice through a fine-mesh sieve.
  • Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined and no dry streaks remain.
  • Fill the muffin cups evenly: Divide the batter evenly among the muffin cups, filling each cup about 2/3 full.
  • Bake the muffins at the right temperature: The muffins should be baked at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool before serving: Allow the muffins to cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These lemon tea muffins are a delicious and refreshing treat that are perfect for any occasion. With their bright lemon flavor and tender, moist crumb, these muffins are sure to be a hit with everyone who tries them. Enjoy them for breakfast, lunch, or as an afternoon snack.

Whether you're a seasoned baker or just starting out, these lemon tea muffins are a great recipe to try. They're easy to make and come out perfectly every time. So next time you're looking for a delicious and simple muffin recipe, give these lemon tea muffins a try. You won't be disappointed.

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