LOTTA LEMON MUFFINS
These muffins are really moist and really lemony. This is my oldest son's favorite muffin. The recipe come's from an old copy of Bon Appetite. My Dad always likes to add a few lemons into packages he sends us from California, which always makes these muffins extra special. 9-16-09 Since this was first posted it has become very difficult to find yogurt in the 8oz size so you either have to buy 2 6oz yogurts or add a little extra plain yogurt or a little sour cream. This is a very firm dough, not a loose batter like most muffins, but the muffins still come out nice and moist, enjoy!
Provided by momaphet
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Muffins.
- Preheat oven to 400 degrees.
- Grease or spray muffin pan with release spray such as PAM.
- Mix together dry ingredients in a large bowl and make a well in the center.
- In a separate bowl mix together wet ingredients.
- Pour wet ingredients in to the well of the dry and stir together gently until there are no flour streaks, it's ok if there are some lumps.
- Bake 20 minutes, edges should get just a little brown, test as usual.
- While muffins are baking, prepare glaze.
- Glaze.
- Mix glaze ingredients together in a small saucepan over medium heat, stir until sugar dissolves and mixture simmers slightly.
- Keep warm low heat.
- As soon as muffins are removed from the oven poke each one several times with a skewer, then spoon glaze over the muffins, using up all of it.
- Enjoy!
- NOTES:.
- The dough is much stiffer than most muffins, don't worry they still come out nice and moist.
- I don't use muffin papers with this recipe or you lose a lot of the glaze that is normally absorbed around the sides, which adds to the moistness of the muffin.
Nutrition Facts : Calories 209.5, Fat 6.6, SaturatedFat 3.9, Cholesterol 31.5, Sodium 274.1, Carbohydrate 35, Fiber 0.6, Sugar 20.6, Protein 3.3
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Aimzy aimz
[email protected]These muffins were a bit too tart for my taste, so I added a bit of sugar to the batter. They were perfect after that.
sajid qureshi
[email protected]I'm allergic to eggs, so I substituted applesauce for the eggs in this recipe. The muffins turned out great!
Native Senpai
[email protected]These muffins are perfect for a quick and easy breakfast or snack. I love that they're not too sweet.
MH Monir Hossain
[email protected]I made these muffins gluten-free by using gluten-free flour, and they turned out great!
Chu Obele
[email protected]I added a bit of poppy seeds to the batter, and it gave the muffins a nice crunch.
Carl Vincent Vicio
[email protected]These muffins were a great way to use up some leftover lemons. They were easy to make and had a delicious lemon flavor.
BRENDA CASTILLO
[email protected]I followed the recipe exactly, and my muffins came out dry and crumbly. I'm not sure what went wrong.
JJ Moss
[email protected]I've made these muffins several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly. I love the bright lemon flavor.
Musa Liman
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them. They said they tasted like lemon-flavored cupcakes.
Malcolm Cuz
[email protected]I'm not a huge fan of lemon desserts, but these muffins were surprisingly good. The lemon flavor was not overpowering, and the muffins were very moist. I would definitely make them again.
Walter Welch
[email protected]I made these muffins for a brunch party, and they were a hit! Everyone loved the sweet and tangy flavor. I also appreciated how easy they were to make.
Kiranbutt Kiranbutt
[email protected]These lemon muffins were a delightful treat! The batter was easy to mix together, and the muffins baked up perfectly. They had a tender crumb and a bright, lemony flavor. I will definitely be making these again.