Best 3 Rich Lemon Muffins Recipes
Indulge in the delightful symphony of flavors presented by these rich lemon muffins, a culinary masterpiece that tantalizes the taste buds with its perfect balance of zesty lemon and tender crumb. Each bite offers an explosion of citrusy freshness, complemented by a moist and fluffy interior that melts in your mouth. Perfect for breakfast, brunch, or as an afternoon treat, these muffins are a true testament to the versatility of this classic flavor combination. With variations ranging from Blueberry Lemon Muffins bursting with juicy blueberries to Lemon Poppy Seed Muffins adding a touch of nutty crunch, this collection caters to every palate's desire. Prepare to embark on a delightful culinary journey as we unveil the secrets behind these irresistible treats, transforming your kitchen into a haven of sweet and tangy aromas.
Let's cook with our recipes!
LEMON CRUMB MUFFINS
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma
Provided by Taste of Home
Time 45m
Yield 40 muffins.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
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 MUFFINS
Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 25.3 g, Cholesterol 16.7 mg, Fat 7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 200.2 mg, Sugar 9.1 g
Tips:
- Use fresh lemons: Fresh lemon zest and juice add a bright, citrusy flavor to the muffins. Avoid using bottled lemon juice, as it can have a bitter taste.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a tender, moist muffin.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Fold in the dry ingredients gradually: Overmixing the batter can result in tough muffins.
- Fill the muffin cups only 2/3 full: The muffins will rise as they bake, so don't overfill the cups.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely: This will help to prevent the muffins from sticking to the pan.
Conclusion:
These rich lemon muffins are a delicious and easy-to-make 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. So next time you're looking for a sweet and satisfying snack, give these lemon muffins a try. You won't be disappointed!
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