Best Lemon Chip Muffins Recipes

LEMON CHIP MUFFINS

Steps:

• In a bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk. Fold in chocolate chips and lemon zest. Fill paper-lined muffin cups two-thirds full., Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Brush tops with lemon juice; sprinkle with remaining sugar. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CHOCOLATE CHIP LEMON MUFFINS

Steps:

• Preheat oven to 375*. Grease muffin pan or line with paper liners.
• In a medium bowl, combine flour, 1 cup of the sugar and baking powder.
• In a large bowl, whisk together eggs, milk, butter, lemon zest and lemon juice. Stir in flour mixture, mixing just until combined. Fold in the chocolate chips. Do not overmix.
• Scoop batter into prepared muffin cups. Sprinkle remaining sugar evenly over tops.
• Bake in preheated oven for 20 to 24 minutes or until puffed, light golden and a skewer inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.

LEMON CHOCOLATE CHIP MUFFINS

Steps:

• Finely grate lemon peel, avoiding pith.
• Beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each. Stir in baking soda and grated peel. Fold in half the flour, then half the buttermilk. Repeat. Fold in chocolate chips.
• Scoop 1/4 cup batter into prepared muffin tins.
• Bake at 375 degrees for 20-25 minutes. Remove from oven.
• Brush lemon juice over hot muffins until used up. Sprinkle with sugar. Let stand 5 minutes before removing from pans.

CHEF'S CHOICE MUFFINS (CHOCOLATE CHIP, BLUEBERRY, OR LEMON POPPY

Steps:

• *NOTE: 15 tablespoons sugar is ONE CUP sugar MINUS one tablespoon (this is what the recipe calls for but cannot be entered under recipezaar's format).
• other flavor options: 1 1/2 cups blueberries tossed with 1 tablespoon flour OR 3 tablespoons poppy seeds with 1 tablespoon lemon zest. You can also dip the tops of the finished muffins in melted butter and then a mixture of 1/4 cup sugar and 1 teaspoon cinnamon (not included in the ingredients because I don't do this).
• Adjust oven rack to lower-middle position and heat oven to 375°F.
• Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
• Cream butter, sugar, and vanilla in a mixer on medium-high speed until light and fluffy, about two minutes.
• Add eggs, one at a time, to creamed mixture and beat well after each addition.
• Beat in one half of the dry ingredients.
• Beat in one third of yogurt.
• Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated (do not over beat).
• Add one of the Chef's Choice ingredients into the finished batter.
• Spray muffin tin lined with cupcake papers with non-stick cooking spray (I make 24 smaller muffins).
• Divide batter evenly among muffin cups.
• Bake at 375°F for 25 minutes, or until golden brown on top.
• Remove from oven and let sit a few minutes in the pan until cool enough to move to a cooling rack.