These lemon muffins are simple and delicious! Perfect for breakfast, brunch or as a side with a dinner meal.
Hi Simple as That readers! My name is Katie from Made to be a Momma where you will find diy crafts, home decor ideas, recipes and more! I am so excited to be here today sharing with you a delicious and simple lemon muffin recipe! These muffins are perfect for breakfast, brunch or as a side with a dinner meal! Even my kids couldn’t get enough of them! I found this recipe in an older Taste of Home Cupcakes, Muffins and More book and it’s easily one of my favorite go to lemon muffins–it’s not overly lemony and not too sweet either! You can also find the original recipe HERE.
LEMON MUFFINS
6 tbsp butter, softened
1/2 cup sugar
2 eggs, separated
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 lemon juice
zest of one lemon
Glaze:
1 cup confectioners sugar
1 Tbsp. butter, softened
4 Tbsp. milk
1/2 tsp. vanilla extract
Cream together butter and sugar. Add egg yolks and mix well. Combine flour, baking powder and salt. Add lemon juice and flour mixture to creamed mixture. Beat egg whites until soft peaks form. Fold into batter with lemon zest. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until light golden brown or a tooth pick inserted comes out clean. Mix together glaze ingredients adding more sugar if needed to thicken or more milk if needed to make more thin. Pour drizzle over muffins.
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I love all things lemon and would like to make these muffins. Could you please specify the measuring tool for the lemon juice. You only indicate the amount “1/4.”
1/4 “what” of lemon juice????
Same question as above. How much lemon juice?
I have the same question as everyone else. 1/4 of lemon. 1/4 what? Cup, tsp, TBSP? Could you please specify? Thank you!
It is 1/4 cup. It was the most logical measurement for lemon muffins. Anyway they are good!