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Lemon Chip Muffins Recipe

The mellow flavor of these chocolate chip muffins is enhanced by sweet lemony topping. They're just right for a ladies' luncheon.

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Lemon Chip Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 18 Servings

15 20 35

Ingredients

1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk or plain yogurt
3/4 cup miniature semisweet chocolate chips
1 tablespoon grated lemon peel
1/4 cup lemon juice

Directions

In a bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk. Fold in chocolate chips and lemon peel. Fill paper-lined muffin cups two-thirds full.
Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Brush tops with lemon juice; sprinkle with remaining sugar. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 193 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 144 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon Chip Muffins in Country Woman Christmas Annual 2001, p18

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Lemon Chip Muffins

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(1-1) of 1 reviews

Reviewed on Feb. 27, 2011 by lizza5752

Excellent and super easy! I prefer them without the chocolate chips (which provides a wonderful full-lemon flavor!). Kids and adults love them - perfect size as mini-muffins for pre-K snacks.