LEMON MUFFINS RECIPE RECIPES

Name: Lemon Crumb Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 40 muffins.
Ingredients: 6 cups all-purpose flour; 4 cups sugar; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 8 large eggs, room temperature; 2 cups sour cream; 2 cups butter, melted; 3 tablespoons grated lemon zest; 2 tablespoons lemon juice; TOPPING:; 3/4 cup all-purpose flour; 3/4 cup sugar; 1/4 cup cold butter, cubed; GLAZE:; 1/2 cup sugar; 1/3 cup lemon juice

LEMON CRUMB MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemon Crumb Muffins Recipe: How to Make It - Taste of Home image

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

Categories Breakfast Brunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 40 muffins.

Number Of Ingredients 16

Ingredients

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 large eggs, room temperature
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon zest
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice

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, FatContent 13g fat (8g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 43g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

GLAZED LEMON BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Glazed Lemon Blueberry Muffins Recipe: How to Make It image

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. —Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 11 muffins.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

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.

Nutrition Facts : Calories 327 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 166mg sodium, CarbohydrateContent 56g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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LEMON CRUMB MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
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