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Best Lemon Pecan Muffins | Can't Stay Out of the Kitchen | these scrumptious #muffins are made with #pecans & #CandiedLemonPeel. Then they're iced with a #lemon icing to top them off. Perfect for a #holiday #breakfast like #Thanksgiving, #Christmas or #NewYearsDay. #HolidayBreakfast #ParadiseFruitCompany #ParadiseCandiedFruit #LemonPecanMuffins #LemonMuffins #BestLemonPecanMuffins

Best Lemon Pecan Muffins

Teresa Ambra
Best Lemon Pecan Muffins are outstanding. These delicious muffins include candied lemon peel and pecans as well as a lemon icing so the flavor just pops. Terrific for a holiday or company breakfast like Thanksgiving, Christmas or New Year's Day. If you enjoy lemon-flavored sweets, this recipe is both mouthwatering and irresistible.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 18
Calories 231 kcal

Equipment

  • 2 12-tin regular muffin pans
  • muffin liners
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 electric mixer
  • 1 small mixing bowl
  • 1 whisk
  • 1 nut chopper if nuts are not previously chopped
  • measuring cups
  • measuring spoons
  • 1 lemon zester or grater

Ingredients
  

MUFFINS:

  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or soured milk
  • 1 cup granulated sugar
  • 1 stick unsalted butter softened (1/2 cup)
  • 4 oz. container Paradise candied lemon peel
  • 2 large eggs
  • 1 cup pecans chopped (measure after chopping)

ICING:

  • 2 tsp. lemon juice
  • 1 tbsp. water or 2% milk (as needed)
  • 1 cup powdered sugar
  • 1 tbsp. lemon zest grated, as desired

Instructions
 

MUFFINS:

  • Preheat oven to 425°.
  • In a large mixing bowl, blend butter, sugar, eggs, sour cream, buttermilk or sour milk, baking powder, salt and baking soda with an electric mixer.
  • Slowly stir in flour, candied lemon peel and pecans just until moistened.
  • There will be lumps remaining in the batter—that’s okay.
  • Place paper cupcake liners in muffin tins.
  • Spray liners lightly with cooking spray.
  • Fill a little more than ¾ full.
  • Bake at 425° for five minutes.
  • Reduce heat to 350° and bake an additional 15-19 minutes, or until toothpick inserted in center comes out clean.
  • Allow muffins to cool.

ICING:

  • Prepare glaze: Place powdered sugar in a small mixing bowl.
  • Add lemon juice and milk (or water) and whisk until you get a thick, but spreadable consistency.
  • Drizzle icing over muffins.

Notes

NOTE: I put the icing ingredients into a zip lock bag (without the "stand and fill" bottom) and piped the icing over the muffins.
 
NOTE: To sour milk, measure milk in a measuring cup. Add one to 1 1/2 tbsp. white vinegar. Allow milk to sit out about 5 minutes and curdle before using.
 
Candied Lemon Peel provided courtesy of Paradise Fruit Company.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 231kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 39mgSodium: 119mgPotassium: 76mgFiber: 2gSugar: 19gVitamin A: 245IUVitamin C: 10mgCalcium: 51mgIron: 1mg
Keyword bread, breakfast, brunch, lemon, muffins, pecans
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