Lemon Muffins

Lemon Muffins

111 Reviews 10 Pics
Jenn Hall
Recipe by  Jenn Hall

“Lemon peel adds flavor to this basic muffin.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen

Directions

  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

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Reviews (111)

Rate This Recipe
BakinginErie, PA
169

BakinginErie, PA

This is a good basic muffin mix but it is too dry and definitely not lemony enough. I suggest adding 1 Tbs of fresh lemon juice to the batter and then glazing the muffins with a mixture of lemon juice and powdered sugar while they are hot. Poking the tops of the muffins with a fork first will allow the glaze to soak in better.

Alexandra
72

Alexandra

this recipe is tasty and easy a few suggestions though I grated all of the zest off of a whole lemon and added the juice from the lemon aswell I also added more milk I found the batter to thick, once I had the batter in the muffin trays sprinkled zest on the tops this made these muffins sweet and wonderfully lemony. My husband says they are to die for lol I have to say I agree.

kamican
45

kamican

Great recipe. I added more lemon zest and 1 cup of frozen blueberries. Baked them only 15 minutes instead of 20. They came out moist and delicious!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

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Lemon Verbena-Blueberry Muffins

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