Lemon Muffins

  • Active Time 15m
  • Total Time 25m

Makes 8 standard muffins

The soft cream cheese frosting generously spread onto these tangy lemon muffins makes them irresistible. When using lemon zest (rind) as a flavoring, it is essential to grate only the yellow skin of the lemon and not the white pith, which will be bitter.

ingredients

  • 2 1/2 cups self-rising flour
  • 1/4 teaspoon baking powder
  • 1/2 cup sugar
  • 2 tablespoons grated lemon rind
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1/2 cup unsalted butter, melted
  • For Frosting:
  • 1 tablespoon unsalted butter, softened
  • 1/2 cup cream cheese
  • 2-3 tablespoons confectioners' sugar
  • 1 tablespoon lemon juice
  • Shreds of lemon rind, to decorate

directions

Preheat the oven to 400 degrees F. Grease 8 cups of a 12-cup standard muffin pan with a little melted butter or oil and fill the remaining 4 cups with water. Sift the flour, baking powder and sugar into a large mixing bowl, stir in the lemon rind and make a well in the center.

Whisk the buttermilk, vanilla and eggs together. Add the egg mixture and the melted butter to the well in the dry ingredients. Using a metal spoon, stir until the mixture is just combined. Do not overmix - the mixture should be lumpy.

Spoon the mixture into 8 cups of the muffin pan, filling each cup about three-quarters full. Bake for 10-12 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool in the pan for 5 minutes before lifting out onto a wire rack.

TO MAKE FROSTING: Beat the butter and cream cheese with an electric mixer until smooth. Add the confectioners' sugar and lemon juice, and beat until thick and creamy. Spread the frosting over the muffins when they are completely cooled. Decorate the top of the frosting with shreds of lemon zest for a tangy flavor.

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 1130

nutrition information per serving

392 calories; 20g total fat; 105mg cholesterol; 588mg sodium; 46g carbohydrates; 1g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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