Best Lemon Cornbread Muffins Recipes

LEMON CORNBREAD LOAF

Steps:

• Grease a 9" x 5" loaf pan. Dust with 1 tablespoon of cornmeal and 1 tablespoon of flour. Set aside.
• Preheat the oven to 375 degrees.
• In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
• Place lemon juice in a measuring cup. Add enough milk to make 1 cup of liquid. Let sit for 2 minutes, until the milk sours.
• In a small measuring bowl, whisk egg, oil, lemon zest and the sour milk.
• Add the wet ingredients to the dry ingredients and stir until well mixed.
• Pour the batter into the loaf pan.
• Bake for 20 to 23 minutes OR until the toothpick inserted in few places in the bread comes out clean.
• Cool completely in the pan, remove and serve.

LEMON BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat oven to 425º F. Spray muffins tins with non-stick cooking spray. Set aside.
• Pour milk into measuring cup. Add lemon juice to milk and allow to sit while preparing other ingredients.
• Pour buttermilk cornbread mix into medium bowl. Add sugar, blueberries, and lemon zest. Slowly pour milk mixture into bowl with dry cornbread mixture and stir slowly and gently until well combined.
• Fill muffin tins 3/4 full and bake for 15 minutes or until golden brown and cooked through.
• Allow to cool slightly before removing from muffin tin. Serve warm.

RASPBERRY-LEMON CORN MUFFINS

Steps:

• Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
• Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
• Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
• Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.

BLUEBERRY LEMON CORN MUFFINS

Steps:

• Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
• Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
• Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

LEMON CORNBREAD MUFFINS

Steps:

• 1. Preheat oven to 400 degrees and grease a muffin pan with cooking spray.
• 2. Zest one lemon. Cut the lemon in half and juice it, discarding any seeds.
• 3. Pour the milk into a small bowl and add lemon juice. Stir juice and milk together and set aside - milk should slightly curdle forming a type of quick buttermilk.
• 4. Melt butter in microwave and then set aside to cool.
• 5. In a large bowl combine flour, cornmeal, oat bran, brown sugar, baking powder and salt. Add lemon zest by sprinkling over dry ingredients. Whisk to combine.
• 6. Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.
• 7. Spoon the batter into muffin cups. Bake 15-20 minutes, or until golden brown around the edges and toothpick comes out with a few moist crumbs.
• 8. May be served plain or with jam.