Community Pick
Lemonade Muffins
![photo by Seasoned Cook](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/35/33/1/picjCW3OI.jpg)
photo by Seasoned Cook
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)
![photo by Calee](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/35/33/1/picddY5uq.jpg)
![photo by Trixyinaz](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/35/33/1/picDZSPY0.jpg)
![photo by Dorel](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/35/33/1/picvJiFJc.jpg)
![photo by Dorel](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/35/33/1/pico3D1Z8.jpg)
- 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
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Reviews
-
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.
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Tweaks
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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.
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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