Lemon Muffins With Icing Recipes

LEMON MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• 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.)
• 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.

GLAZED LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

LEMON POPPYSEED MUFFINS WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
• Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
• While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.

LEMON ICING

Steps:

• Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.

LEMON MUFFINS WITH ICING

Steps:

• Heat oven to 350 degrees.
• Lightly grease a 12-cup muffin pan.
• Combine all dry ingredients (except lemon zest) in a large bowl.
• Whisk all liquid ingredients, plus the lemon zest (or lemon juice), in a medium bowl.
• Add the liquid mixture to the dry mixture in the large bowl, and mix until the dry ingredients are moistened.
• Fill each cup in the muffin pan about 2/3 full.
• Bake for 25-30 minutes.
• For the icing, combine the confectioner sugar and lemon juice in a bowl and drizzle over warm muffins.

EASY LEMON MUFFINS

Steps:

• Line a muffin tin with large muffin cases. Heat the oven to 180C/160C fan/gas 4. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. Spoon tablespoons of the batter into the muffin cases until they're three-quarters full (you can make up to 8, depending on the case size). Bake for 30 mins or until a skewer comes out clean. Leave on a cooling rack to cool completely.
• Meanwhile, make the icing. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing - you may not need all of the juice. Drizzle over the cooled muffins and serve.