Fresh Lemon Muffins

Submitted by hudelei

"Fresh, cake-like lemon muffins that freeze well."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 12

ingredients

• 1⁄2 cup butter or 1/2 cup margarine, softened
• 1⁄2 cup sugar
• 2 large eggs
• 1 tablespoon grated fresh lemon rind
• 3 tablespoons fresh lemon juice
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1⁄8 teaspoon salt
• 2 tablespoons sugar
• 1⁄4 teaspoon cinnamon

directions

1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
2. Add eggs; stir in lemon rind and juice.
3. Combine flour, baking powder, and salt; add to butter mixture.
4. Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
5. Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
6. Bake at 375F for 15 minutes.
7. Remove from pans immediately to cool.

Reviews

[Genevieve 2]

Very lemony and delicious! I also added the juice of a whole lemon and skipped the topping. I think next time I will use the topping though, and also I will double the recipe as this made 12 very small muffins for me.

 

[CoffeeMom]

Very nice flavor.

 

[Jodi Consoli]

Really good! Easy to make. Incredibly moist!

 

[Tebo3759]

I added the juice of a whole fat lemon and did not bother with the sugar and cinnamon on top. Very tasty little morsels.