Rich Lemon Muffins Recipes

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.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.
• Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.
• Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.
• Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.
• Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.

Steps:

• Heat oven to 400 degrees. Spray muffin tins.
• Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
• Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
• Stir egg mixture into dry ingredients and blend until well moistened.
• Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
• Bake 15-20 minutes until lightly browned, but do not over bake!

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.

Steps:

• Preheat the oven to 350°F Grease 12 texas size muffin cups with butter or cooking spray or line with paper muffin wrappers.
• Wash and dry the lemon. Cut into quarters and remove the seeds. Process the quartered lemon (all of it!) in a food processor fitted with a metal blade for 1 minute or more, until it is completely ground up. Scrape the lemon into a bowl. Without washing the food processor add the walnuts and pulse 10 to 12 times. Add the walnuts to the processed lemon. Stire to combine and set aside for later use.
• Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute. Scrape down the sides of the bowl. Add the sugar and beat on medium high until light and fluffy. Add the eggs all at once and beat on medium speed for 1 minute. Add the vanilla and beat for about 30 seconds. Mix together the dry ingredients. Beat one third of it into the creamed mixture just until incorporated. Add half the yoghurt and do the same. Repeat, ending with dry ingredients. Gently stir in the lemon mixture.
• Spoon batter into prepared muffin tins. Bake for 30 to 35 minutes until they are slightly browned and a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack.
• combine glaze ingredients and drizzle over the warm muffins. Glaze will harden in about 15 minutes.
• These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days. They can be frozen for up to 3 weeks.