Best Lemon Drop Muffins Recipes
LEMON DROP MUFFINS
These muffins are refreshing and light but have a little something special - a lemon glaze. Note: The grated lemon peel can be omitted if you do not wish to use it.
Provided by Celeste
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- To Make the Muffins:.
- Preheat oven to 400 degrees. Grease the bottoms of 12 standard muffin pan cups or line pan with paper liners. In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt.
- In a small bowl, combine yogurt, butter, egg, and lemon peel; blend until well mixed. Add to the dry ingredients and stir until just moistened (the batter will be thick).
- Using a spoon, measuring cup, or ladle, fill greased cups three-quarters full.
- Bake until a toothpick inserted in center of muffin comes out clean, about 20 minutes. Place pan on wire rack; cool for 1 minute. Remove muffins from pan and place on wire rack; cool completely.
- Making the Glaze:.
- In a small bowl, combine powdered sugar and lemon juice; mix until smooth.
- Drizzle glaze over each muffin. Sprinkle with lemon peel.
Nutrition Facts : Calories 196.5, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.6, Sodium 258.1, Carbohydrate 35.4, Fiber 0.6, Sugar 19.1, Protein 3.6
~ LIGHT LEMON DROP MUFFINS ~
What deliciously tender lemon cakes these are. I hope you try them, Yum!
Provided by Cassie *
Categories Other Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degree F. In a small bowl, mix together, flour, salt and baking powder. Set aside. In a large bowl, beat together the sugar and butter until fluffy. Add in the yolks, beat until light in color. Alternate flour mixture with the juice, ending with flour, don't over beat.
- 2. In another bowl, beat egg whites are fluffy, but loose.
- 3. Fold in half of the egg whites and then the other half. make sure they're thoroughly incorporated. In a small dish, mix together the topping.
- 4. Place even amounts of batter in each greased muffin cup. I use silicone. Bake for 15 - 20 minutes or until pick comes out clean. Cool on rack.
- 5. Enjoy these tender muffins.
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