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Luscious Lemon Muffins | Can't Stay Out of the Kitchen | these scrumptious #muffins are filled with #lemon flavor by using #LemonJuice & #LemonZest. They're sprinkled with a delicious #cinnamon-sugar topping that makes the #muffins irresistible. Great sweet treat for a weekend, company or #holiday #brunch or #breakfast or #tailgating parties. #HolidayBreakfast #LusciousLemonMuffins #LemonMuffins

Luscious Lemon Muffins

Teresa Ambra
You'll be delighted with the flavorful lemony flavor of these Luscious Lemon Muffins. They're sprinkled with a cinnamon-sugar topping before baking and come out delectable and so mouthwatering. Perfect for any kind of weekend, holiday or company breakfast or brunch menu, but also great for snacks and to savor with your morning coffee!
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 9
Calories 215 kcal

Equipment

  • 1 12-tin regular sized muffin pan or one 24-tin miniature muffin pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 small bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 wire cooling rack
  • measuring cups
  • measuring spoons
  • 1 lemon zester or grater

Ingredients
  

  • 1/2 cup salted butter softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt
  • 3 tbsp. lemon juice
  • 1 tbsp. grated lemon peel
  • 2 tbsp. granulated sugar (for garnish)
  • 1/4 tsp. ground cinnamon (for garnish)

Instructions
 

  • Preheat oven to 400°.
  • Spray 9 or 10 regular-sized muffin tins or 18-20 miniature muffin tins with cooking spray; set aside.
  • Separate eggs with whites in one bowl and egg yolks in another bowl; set aside.
  • In a large mixing bowl, cream the butter and sugar with an electric mixer until smooth.
  • Add egg yolks and beat well.
  • In a medium mixing bowl, combine flour, baking powder and salt.
  • Add to butter mixture alternately with lemon juice.
  • (I used an electric mixer at low speed).
  • Beat egg whites in a medium mixing bowl until stiff peaks form.
  • This will take between 5-10 minutes.
  • Fold stiff egg whites into batter with lemon peel.
  • Spoon batter into greased muffin tins about two-thirds full.
  • Combine 2 tablespoons sugar with 1/4 tsp. cinnamon.
  • Sprinkle about 2/3 teaspoon cinnamon-sugar mixture evenly over top of muffins.
  • Bake at 400° about 17 minutes for regular sized muffins and about 7-9 minutes for miniature muffins, until a toothpick inserted in center comes out clean.
  • Cool muffins in tins about 10 minutes before removing to wire racks to cool completely.
  • Yield: 9-10 regular sized muffins or 18-20 miniature muffins.

Notes

NOTE: The original recipe did not provide amounts for cinnamon-sugar mixture. I used the amounts listed above.
 
NOTE: I doubled the recipe and had 19 regular-sized muffins.
 
NOTE: Use a table knife to loosen the edges around the circumference of the muffin and remove from pan.
 
Recipe adapted from Taste of Home.
 
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 215kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 68mgSodium: 209mgPotassium: 42mgFiber: 1gSugar: 15gVitamin A: 377IUVitamin C: 4mgCalcium: 48mgIron: 1mg
Keyword breakfast, lemon, lemon muffins, muffins
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