Moist Lemon Muffins Recipe

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.

Servings: 12
Total Time: 1 hr 55 mins
Category: Breakfast & Brunch Recipes

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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, …

Rating: 4.9/5(47)
1. Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
2. In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).

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These muffins are really moist and really lemony. This is my oldest son's favorite muffin. The recipe come's from an old copy of Bon Appetite. My Dad always likes to add a few lemons into packages he sends us from California, which always makes these muffins extra special. 9-16-09 Since this was first posted it has become very difficult to find yogurt in the 8oz …

Rating: 5/5(25)
Total Time: 35 mins
Category: Quick Breads
Calories: 210 per serving

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In a large mixing bowl whisk together the eggs, oil, and sugar, and zest until well combined. Whisk in the extract, buttermilk and lemon juice. Whisk in the baking powder, …

Rating: 4.9/5(58)
Calories: 188 per serving
Category: Breakfast
1. Preheat the oven to 375F Line a muffin pan with paper liners.
2. Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a dry crunmbly texture. Set aside.
3. In a large mixing bowl whisk together the eggs, oil, and sugar, and zest until well combined.
4. Whisk in the extract, buttermilk and lemon juice.

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Directions. 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 …

Rating: 4.8/5(63)
Total Time: 45 mins
Category: Breakfast, Brunch
Calories: 308 per serving
1. In a large bowl, combine the flour, sugar, baking soda and salt.
2. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice.
3. Stir into dry ingredients just until moistened.
4. 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.

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Adjust rack to top third of oven and preheat to 350' F Grease muffin tin with shortening. In large bowl mix together flour, sugar, baking powder, baking soda, salt and …

Rating: 4/5(6)
Total Time: 33 mins
Category: Quick Breads
Calories: 608 per serving
1. Adjust rack to top third of oven and preheat to 350' F Grease muffin tin with shortening.
2. In large bowl mix together flour, sugar, baking powder, baking soda, salt and poppy seeds.
3. In separate bowl combine buttermilk, oil and eggs, whisking gently.
4. Grate lemon and add zest to dry mixture, stirring well.

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Heat the oven to 375°F. Prepare a 12-cup muffin pan with liners or by greasing the cups. Whisk the flour, sugar, sesame seeds (if using), baking powder, and salt with the lemon zest. In a small bowl beat the milk, oil, egg and vanilla. Pour the wet ingredients into the dry and beat with a spoon just until smooth.

Estimated Reading Time: 3 mins

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To Make the Lemon Muffins. Preheat the oven to 425 degrees F and line a muffin pan with papers. Place the flour, sugar, baking powder, salt, and lemon zest in a large bowl, …

Rating: 4.7/5(7)
Category: Breakfast, Brunch, Snack
Cuisine: American
Calories: 419 per serving
1. Preheat the oven to 425 degrees F and line a muffin pan with papers.
2. Melt the butter in a small pot, then add the flour, sugar, salt, and lemon zest.

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salt, plain nonfat Greek yogurt, lemon zest, lemon juice, vanilla extract and 8 more Banana Chocolate Chip Mini Muffins The Cookin' Chicks bananas, baking soda, chocolate chips, sugar, butter, milk, flour and 4 more

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In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut. Fill paper-lined muffin cups two-thirds full. …

Rating: 5/5(19)
Category: Breakfast, Brunch
Servings: 12
Total Time: 35 mins
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
2. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened.
3. Fold in the coconut., Fill paper-lined muffin cups two-thirds full.
4. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean.

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Supremely moist Lemon Crumb Muffins topped with sticky Lemon Glaze! Lemon lovers will love these moist lemon muffins!!! Lemon

Rating: 4.9/5(7)
Category: Breakfast
Cuisine: American
Total Time: 50 mins
1. In a large bowl combine the granulated sugar, flour, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
2. Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
3. In a small bowl combine the confectioners' sugar, lemon extract, lemon juice, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.

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How to Make Blueberry Lemon Muffins? Easy Lemon Blueberry Muffins RecipeMixing Bowl (Porcelain): https://amzn.to/3JCB5x5Muffin Tray: https://amzn.to/3qnB4FSN

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This recipe made very moist and delicious muffins. Large amount of batter too. I made muffins a a few mini loaves. I added 1T chia …

Rating: 5/5(14)
Total Time: 55 mins
Category: Blueberry Muffins
Calories: 265 per serving
1. Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
2. Sift flour, baking powder, baking soda, and salt together in a bowl.
3. Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
4. Fill muffin cups 3/4 full of batter.

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This simple lemon muffin recipe is the easiest way to bake tender, flavorful lemon muffins at home. Sweet, tangy and perfectly delicious, these light and moist muffins with a …

Rating: 3.5/5(2)
Calories: 188 per serving
Category: Breakfast, Dessert
1. Preheat oven to 375 degrees F.
2. Line a muffin pan with paper liners and set aside.
3. In a small bowl, sift together flour, granulated sugar, baking powder and salt. Set aside.
4. In a larger bowl, mix together lemon juice, zest, milk, oil and egg.

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Very moist, somewhat dense texture. Based on comments from other reviewers, I added extra lemon zest and found the muffins had a nice strong lemon flavor. I inadvertantly …

Rating: 4.5/5(77)
Total Time: 29 mins
Servings: 12
Calories: 186 per serving
1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

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Moist Lemon Drizzle Muffins with Lemon Curd Filling, a little treat for Easter or all year round. If you like the classic lemon drizzle cake, …

Rating: 4.2/5(96)
Total Time: 30 mins
Category: Dessert
Calories: 258 per serving
1. Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
2. Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
3. Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
4. Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.

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Method. STEP 1. 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 …

Servings: 6-8
Total Time: 45 mins
Category: Afternoon Tea, Dessert, Treat
Calories: 399 per serving
1. 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.
2. 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.

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Frequently Asked Questions

How do you make a lemon muffin?

To make the muffins:

  • 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. ...

How to make fluffy and moist muffins at home?

Making Muffins Moist and Fluffy

  • Liners to make muffins more manageable to remove.
  • Get your whisk or hand-mixer ready.
  • Make sure you have two bowls, one for dry and one for wet ingredients.
  • Leave cold ingredients out until they are room temperature, but not long enough to harm them. This will help make the muffin lighter.

How to make my muffins more moist?

So the the 3 simple secrets for beautifully soft and moist blueberry muffins are:

  • use butter AND oil -butter makes things tasty but oil makes things moist. So use both!
  • don’t mix the batter more than 12 times ; and
  • don’t bake for longer than 20 minutes.

What is the best lemon recipe?

  • Boil a large pan of well-salted water.
  • Pour the extra virgin olive oil into a saucepan, heat it very gently until just warm and then add the lemon juice.
  • Cook the pasta until al dente, according to the instructions. ...
  • Drain the pasta and keep a little pasta water.
  • Add your spaghetti into the saucepan with the lemon juice.

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