Best Lemonade Muffins Recipes

RASPBERRY LEMONADE STEVIA MUFFINS

Steps:

• Preheat oven to 375 degrees F. Combine flour, Wholesome Organic Stevia, baking powder, baking soda and salt.
• In separate bowl, whisk together eggs, milk, butter, applesauce, lemon juice, lemon zest and vanilla; pour over flour mixture. Sprinkle with raspberries. Stir just until dry ingredients are moistened.
• Spoon into 12 greased or paper-lined muffin cups. Bake for about 20 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Transfer directly to rack; let cool completely.

STRAWBERRY LEMONADE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
• Stir strawberries, lemon extract, and 1 teaspoon white sugar together in a bowl.
• Whisk flour, brown sugar, 1/2 cup white sugar, baking soda, and salt together in a large bowl. Pour milk, oil, and eggs into flour mixture and mix until batter is well-combined. Stir strawberry mixture into batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer muffins to a wire rack to cool completely.

LEMONADE MUFFINS

Steps:

• Mix dry ingredients in a bowl.
• In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil.
• Add to dry mix, stirring until just moistened.
• Gently stir in nuts.
• Spoon into prepared pans and bake and bake at 375ºF.
• for 15-20 mins or tests clean.
• While hot, brush with remaining lemonade and sprinkle with white sugar.
• Makes 8-9 large muffins.

LEMONADE MUFFINS

Steps:

• 1. Preheat oven to 375. Mix dry ingredients.
• 2. In another bowl, mix 1/2 cup lemonade, egg, milk, and oil. Add the dry ingredients. Stir in nuts.
• 3. Prepare muffin pan with vegetable spray or cupcake liners. Fill with batter about 2/3 full. Bake for 15-20 minutes.
• 4. While hot, brush with remaining lemonade and sprinkle with granulated or powdered sugar.

POPPY SEED LEMONADE MUFFINS

Steps:

• In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt. In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several items with a fork; drizzle with lemonade mixture.

STRAWBERRY-LEMONADE MUFFINS

Steps:

• Preheat oven to 350*. Prepare muffin tin(s) by greasing or using paper liners.
• Mix oats and yogurt, and set aside (this will soften the oats).
• In a large bowl, combine flours, baking soda, baking powder, and sugar.
• In another bowl, slightly beat the egg, and mix in the honey, applesauce, lemon juice, and extracts. When combined, add in the yogurt/oat mixture.
• Add wet ingredients to dry, stirring just until moistened.
• Gently fold in strawberries.
• Fill muffin cups with batter. Bake 20-25 minutes, or until toothpick inserted comes out clean. Let cool a few minutes before removing to wire rack to completely cool.

POPPY SEED LEMONADE MUFFINS

Steps:

• In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt.
• In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 350F for 15-20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.
• In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several times with a fork; drizzle with lemonade mixture.