Community Pick
Lemonade Muffins
"I love lemon anything, and I love these wonderful little muffins."
photo by Seasoned Cook
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
8-9 large muffins
ingredients
directions
- Mix dry ingredients in a bowl.
- In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil.
- Add to dry mix, stirring until just moistened.
- Gently stir in nuts.
- Spoon into prepared pans and bake and bake at 375ºF.
- for 15-20 mins or tests clean.
- While hot, brush with remaining lemonade and sprinkle with white sugar.
- Makes 8-9 large muffins.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
OH Yum! Very good muffins. We especially liked the lemon glaze on top. These have just the right amount of lemon taste. I made them with the walnuts. Very easy recipe. Will difinitly make again! Thanks, Miss Annie! -
These were great, had a really good lemon flavor. I took these into work and they were a hit. They were easy to make also. Thanks for posting the recipe!! -
this was good but just a bit to tart for my taste but everyone else likes them -
I am like you Miss Annie, I like anything lemon. These were so wonderful. Soft and moist. A dazzling lemony-citrus flavor. I left out the nuts mainly because of my kids. This was a delightful summertime treat. Thanks :)
-
They've been out of the oven for 15 minutes and I've already eaten three of them. The recipe was very easy. I didn't have any milk so I just used water. I couldn't figure out why the batter had the texture of cookie dough and as I was just about to start scooping the batter into the cupcake tins, I realized I left the oil out. I threw in the oil and mixted it up pretty good. I thought for sure the muffins would be a flop. After 17 minutes of cooking, I took them out and topped them with the rest of the lemonade and sugar. I think b/c I added the oil at the last minute, it made the muffins have a bit of an oil flavor. Next time I am going to add the oil with the egg mixture and throw in just a tinch more lemonade (I love lemon). I think I will always use water instead of milk. Oh yeah, they were good w/o the walnuts (didn't have any) too.
see 30 more reviews
Tweaks
-
I can't fairly rate these because I didn't make these exactly as directed. Following others' advice, I used 3/4 cup lemonade and omitted the milk, though I'm not really sure this change was better. For me, the flavor was a bit too intense and too tart; I'd like to try as directed. Also, instead of using the glaze, I sprinkled a tablespoon of sugar over the muffins before baking. I made regular-sized muffins and got 12, baking them for 15 minutes. -
They've been out of the oven for 15 minutes and I've already eaten three of them. The recipe was very easy. I didn't have any milk so I just used water. I couldn't figure out why the batter had the texture of cookie dough and as I was just about to start scooping the batter into the cupcake tins, I realized I left the oil out. I threw in the oil and mixted it up pretty good. I thought for sure the muffins would be a flop. After 17 minutes of cooking, I took them out and topped them with the rest of the lemonade and sugar. I think b/c I added the oil at the last minute, it made the muffins have a bit of an oil flavor. Next time I am going to add the oil with the egg mixture and throw in just a tinch more lemonade (I love lemon). I think I will always use water instead of milk. Oh yeah, they were good w/o the walnuts (didn't have any) too.
RECIPE SUBMITTED BY
Miss Annie
United States
