Glazedlemonstreuselmuffins Recipes

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LEMON STREUSEL MUFFINS



Lemon Streusel Muffins image

Very delectible muffins with a lemony taste and a wonderful streusel to give it a slight sweet taste atop. Wonderful with your morning or mid-morning or anytime coffe or tea. And when no one's looking ...a snack!

Provided by glitter

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 salt
1 (8 ounce) container lemon yogurt
1/2 cup vegetable oil
1 tablespoon fresh lemon zest, grated
2 eggs
1 cup blueberries or 1 cup red raspberries (fresh or frozen thawed)
6 tablespoons sugar
5 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Preheat the oven to 400*.
  • Grease or paper line medium sized muffin cups or mini- cups.
  • In a small bowl, combine flour, baking powder, baking soda, sugar, and salt.
  • Mix well.
  • In a large bowl, combine yogurt, oil, lemon zest and the eggs.
  • mix well.
  • Add dry ingredients but stir only until it is moistened.
  • Gently fold in the fruit.
  • Fill prepared muffin tin three-fourths full with batter.
  • Topping: Combine sugar,flour and butter and mix until crumbly.
  • Sprinkle this over the batter.
  • Bake for 12 to 13 min.
  • for mini muffins and 20 min.
  • for medium sized muffins.
  • Cool for 5 min.
  • then remove them from their pans (12 muffins or 24 mini) Variation for the muffins: eliminate the fruit and add 14 c.
  • popy seeds or 1 c.
  • finely chopped pecans.

LEMON STREUSEL MUFFINS



Lemon Streusel Muffins image

Make and share this Lemon Streusel Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 58m

Yield 12 muffins

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons finely grated lemon zest
1/4 cup unsalted butter, melted
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup milk
2 tablespoons milk
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350°; line 12- cup muffin pan with paper liners.
  • Topping-in a small bowl, combine flour, sugar, and lemon zest; mix in butter until streusel is crumbly; refrigerate until ready to use.
  • Muffins-in a big bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another bowl, whisk together sugar, eggs, oil, and vanilla until well blended.
  • Whisk in milk, lemon zest, and lemon juice until blended.
  • Add the egg mixture to the flour mixture and stir until just blended.
  • Divide batter evenly among prepared muffin cups; sprinkle with topping.
  • Bake for 20-25 minutes or until tops are golden and a pick comes out clean.
  • Let cool in pan on wire rack for 3 minutes, then transfer muffins to wire rack to cool.
  • Serve these delicately flavored muffins with a cup of hot tea.

Nutrition Facts : Calories 316.4, Fat 14.6, SaturatedFat 4.3, Cholesterol 43.7, Sodium 246.9, Carbohydrate 42.2, Fiber 0.8, Sugar 21.1, Protein 4.4

GLAZED LEMON MUFFINS



Glazed Lemon Muffins image

This lemon muffin recipe results in light and airy muffins that are not overly sweet. The fresh sweet-tart lemon glaze compliments them perfectly. Mouthwatering! The secret to light and airy muffins is in not over mixing the dough; work quickly to incorporate the dry ingredients into the wet, mixing by hand with a wooden spoon just until lumps are gone.

Provided by BecR2400

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
2 eggs
1 1/2 tablespoons fresh lemon juice
1 tablespoon lemon extract
1/2 cup buttermilk
1/3 cup vegetable oil
1/4 cup fresh lemon juice
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest

Steps:

  • Preheat oven to 350 degrees F.
  • Grease (or line with muffin papers) a 12-cup muffin pan and set aside. In a medium bowl, whisk together the flour, baking soda and salt.
  • In a large bowl, whisk the buttermilk, oil, lemon juice, lemon extract, sugar and eggs until just combined (do not over beat). Using a wooden spoon, fold in the flour mixture in a few swift strokes to form a smooth batter.
  • Divide the batter into the 12 muffin tins.
  • Bake for 20 minutes or until the muffins are lightly golden around the edges and a wooden pick inserted in the center of a muffin comes out clean.
  • While the muffins are baking, prepare the lemon glaze by stirring the sugar into the lemon juice until all the sugar crystals are completely dissolved; stir in the lemon zest.
  • Remove the muffins from the oven and let cool on a wire rack for 5 minutes. Remove them from the muffin pan and brush them generously with the lemon glaze. Allow them to sit at room temperature to cool completely and soak the lemon glaze.
  • Makes 12 muffins.

Nutrition Facts : Calories 214.5, Fat 7.2, SaturatedFat 1.1, Cholesterol 35.7, Sodium 123.8, Carbohydrate 33.8, Fiber 0.6, Sugar 17.4, Protein 3.6

LEMON CRUMB MUFFINS



Lemon Crumb Muffins image

I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 40 muffins.

Number Of Ingredients 16

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 large eggs, room temperature
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon zest
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

GLAZED LEMON STREUSEL MUFFINS



Glazed Lemon Streusel Muffins image

Found this recipe on a couple different websites and decided to give them a try. They are terrific. The muffin is a bit denser than the average muffin. Make sure to do the glaze as this certainly kicks them up a notch. Hope you enjoy!

Provided by Sassy in da South

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup plain yogurt
1/2 cup butter, melted
1 tablespoon grated lemon peel
2 teaspoons fresh lemon juice
3 tablespoons flour
3 tablespoons sugar
1 tablespoon cold butter
1/4 cup powdered sugar
1 tablespoon fresh lemon juice

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. Set aside.
  • In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice.
  • Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes.
  • Grease or paper line muffin cups and fill the cups 3/4 full.
  • In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
  • Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
  • Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.

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