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Glazed Lemon Muffins Recipe

Read Reviews (3)
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Offer these at Christmas— and watch folks come back for more! The topping and glaze complement the lemony muffin.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 24 servings

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups sugar
  • 1/4 cup cold butter, cubed
  • MUFFINS:
  • 1-1/2 cups butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1-1/2 cups (12 ounces) sour cream
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1/3 cup lemon juice

Nutritional Facts

1 serving (1 each) equals 441 calories, 17 g fat (10 g saturated fat), 99 mg cholesterol, 235 mg sodium, 66 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in the sour cream, lemon juice and peel. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened.
  3. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb topping. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes before removing to wire racks.
  4. Combine glaze ingredients; drizzle over muffins. Serve warm. Yield: about 2 dozen.
Originally published as Glazed Lemon Muffins in Country Woman Christmas Annual 1999, p14

Nutritional Facts

1 serving (1 each) equals 441 calories, 17 g fat (10 g saturated fat), 99 mg cholesterol, 235 mg sodium, 66 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Glazed Lemon Muffins(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 24, 2012

Very lemoney and delicious, however it made way more then the recipe says. I used regular sized muffin tins.. two. I still had enough to make six more plus one dozen mini muffins..The struesle topping is way too much. I saved the rest in the frig. for another time.I didn't make the glaze. I didn't feel it needed it with the struesle topping.. All in all, the were wonderful tasteing.

MY REVIEW
Reviewed Feb. 9, 2012

These are delicious! My toddlers & husband devoured them. I halved the recipe & used a mini muffin tin - and the batter made 48 mini muffins. I only made 1/3 of the crumb topping, and that was more than enough. I also substituted 6 oz of fairly thick strawberry yogurt instead of the sour cream. Like I said - delicious!

MY REVIEW
Reviewed Jul. 7, 2010

My family absolutely loves these moist, lemony muffins -- they are my 15 year old son's favorite Sunday morning breakfast.

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