Best Luscious Lemon Muffins Recipes

LUSCIOUS LEMON MUFFINS

Luscious Lemon Muffins image

I've had this recipe since my college days, when it was served in one of my foods classes. These tempting, light lemony muffins go well at a luncheon with chicken salad. Even our two middle-school-aged children love to munch on them. -Mary-Lynne Mason, Janesville, Wisconsin

Provided by Taste of Home

Time 35m

Yield 9 muffins.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1/2 cup sugr
2 large eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 tablespoon grated lemon zest
Cinnamon-sugar

Steps:

In a bowl, cream butter and sugar. Add egg yolks; mix well. Combine flour, baking powder and salt; add alternately with lemon juice to creamed mixture. Beat egg whites until stiff peaks form; fold into batter with lemon zest. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake at 350° for 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 201 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 227mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.

LUSCIOUS LEMON MUFFINS

Luscious Lemon Muffins image

I got the original recipe for these from recipegoldmine, but I've made a few tweaks and think they are delicious! They are really light and fluffy with serious lemon flavour, great for any lemon lovers!

Provided by Teenagecook

Categories Quick Breads

Time 45m

Yield 18 muffins

Number Of Ingredients 10

Ingredients

1 cup butter or 1 cup margarine, softened
1 cup granulated sugar
4 eggs, seperated
2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons lemon juice, for best results use fresh not bottled
2 1/2 tablespoons finely grated lemon zest
1/3 cup confectioners' sugar
1/2-3/4 cup lemon juice, enough to make it really thin in consistency

Steps:

Cream butter and sugar till really fluffy. Add egg yolks, mix well.
Combine flour, baking powder and salt in a bowl and add altenately with the lemon juice to the creamed mixture.
Beat egg white until REALLY stiff, fold into batter with lemon zest.
Fill paper lined muffin cups three-quarters full. Bake at 350 degrees till lightly golden brown and a wooden pick inserted in centre comes out clean.
While the muffins are still warm prick them all over with the wooden pick.
Spoon over the lemon glaze, the glaze will be absorbed almost immediately so don't over coat them or they will be soggy.
When the muffins have cooled the glaze will form a light crust which also helps keep the muffins moister for longer.

Nutrition Facts : Calories 211.8, Fat 11.4, SaturatedFat 6.8, Cholesterol 68.5, Sodium 211.4, Carbohydrate 25.1, Fiber 0.5, Sugar 13.7, Protein 3