I love lemons. We had a lemon “bush” in our backyard growing up (it was supposed to be a tree, but it’s super short…maybe it’s a dwarf tree) and I would cut the lemons in half and suck on them. It sure grossed my mom out.
Naturally, I love all things lemon flavored (well almost all things lemon flavored). I especially love lemon cake and lemon muffins. These muffins are pretty basic and aren’t super lemon flavored, but I’ll fix that next time with more lemon-sugar mixture and some lemon glaze.
- Lemon Muffins*
recipe (from the BH&G 75th Anniversary Cookbook) makes approximately 18 muffins
- 1 3/4 c flour
3/4 c sugar
2 t baking powder
1/4 t salt
1 beaten egg
1 c milk
1/4 c cooking oil or melted butter or margarine
2 t finely shredded lemon peel
1 T lemon juice
1/2 c chopped almonds or walnuts– I omitted
2 T lemon juice (optional)
1 T sugar (optional)
- 1. Grease muffin tins or line cups with paper liners. In a medium bowl, stir the flour, 3/4 c sugar, baking powder and salt together. Make a well in the center of the flour mixture and set aside.
2. In another medium bowl, combine the egg, milk, oil, lemon peel and the 1 T lemon juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should still be a little lumpy). Fold in nuts. Divide the batter evenly among the muffin cups.
3. Bake in a 350 oven for 18 – 20 minutes or until a toothpick inserted in the center muffin comes out clean. If desired, stir together the 2 T of lemon juice and 1 T of sugar. Brush the lemon-sugar mixture over the top of the muffins. Cool the muffins in the tin for about 5 minutes. Remove and cool on a wire rack.
As mentioned above, I would have liked more lemony flavor. Next time, I’ll probably double the lemon-sugar mixture and really soak the tops of the muffins. I’ll also mix some powdered sugar and lemon juice to make an additional glaze.
* The original recipe is for lemon bread, but I wanted muffins. If you want to make it in bread form, grease the bottom and 1/2 inch up the sides of an 8 x 4 x 2- inch loaf pan. Cook the batter for 50 – 55 minutes instead of the 18 – 20 minutes indicated above.