Lemon Chip Muffins Recipe

5 1 1
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Lemon Chip Muffins Recipe

Read Reviews
5 1 1
Publisher Photo
The mellow flavor of these chocolate chip muffins is enhanced by sweet lemony topping. They're just right for a ladies' luncheon.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Nutritional Facts

1 each: 193 calories, 8g fat (5g saturated fat), 38mg cholesterol, 144mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Lemon Chip Muffins in Country Woman Christmas Annual 2001, p18

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lizza5752 User ID: 973216 90245
Reviewed Feb. 27, 2011

"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."

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