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Lemon Butter Muffins
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- #29387
serves/makes:
ready in:
30-60 minutes
30-60 minutes
6 reviews
ingredients
1/2 cup fresh lemon juice
2 large eggs
2 tablespoons lemon rind, freshly grated
1/2 cup butter, melted
1 cup flour, unsifted
1/2 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
directions
Preheat oven to 400 degrees F. Grease 2 muffin tins well.
Stir lemon juice, eggs and lemon rind into melted butter. In another bowl, mix together flour, 1/2 cup sugar, baking powder and salt; make a well in the center. Stir in egg mixture and blend until well moistened.
Pour into muffin tins, filling each cup about 2/3 full. Sprinkle tops of muffins with remaining 2 Tb. of sugar. Bake for 15 to 20 minutes or until lightly browned.
added by
jamiek18
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 16, 2010
Seemed a little dry, but tasty, nevertheless. I added some frozen fruit, still the bake time was barely 15 min and they were done.
August 1, 2009
a TABLESPOON of baking powder- Really?? A big disappointment. I knew I should have used less- the baking powder taste deminished the lemon- but it was the first time I made these- and probably the last.
March 7, 2009
Meh. Too much butter, too little sugar and flour. And don't put in as much salt as it asks for.
September 23, 2008
Quite tasty, but a very odd recipe. I only got 12 small muffins which collapsed in on themselves despite a whole tablespoon of baking powder. I think it needs at least a little more flour. But they are yummy!
October 4, 2006
I made these at a low pantry moment: requires no milk and if you make half a recipe, only one egg, 2 lemons plus their zest. They were OK and the taste was great. My complaint is that there is probably not enough flour so they turned out flatter and more custardy than I would have liked. They present as delicate and rather small. Most muffin recipes call for about twice this amountof flour. That said, the end product is totally acceptable especially if you are scrounging for breakfast on shopping day but I don't consider these to be the best. Be sure to let them cool more than you normally would cool muffins as they have a tendency to compact. Also recommend using liners instead of greasing, tho the ones I made in the tin didn't have a problem coming out it was that they are delicate and the added trauma made those 2 very dense (was short 2 liners, the pantry was veeeery low). I agree that this recipe makes only 10 regular size muffins. Half a recipe give you 5... about enough for 2 people. Remind yourself you are eating 2T of butter and you may feel fuller. 8^) Poppy seeds would be a nice addition.
March 24, 2006
THese are great. THe recipe only made 10 muffins for me. Instead of adding hte sugar on top of the muffins before baking, I baked the muffins, let cool 1 min. Dipped the top in melted buter and then in sugar. Great!