Whole Lemon Muffins
These muffins are fantastic. An entire ground lemon goes into the mix, giving these muffins a deep lemon flavour. A generous helping of plain yoghurt combines with the lemon to create a muffin that is both tangy and sweet, and according to all those who have sampled them, entirely irresistable.
- Ready In:
- 1 medium lemon (preferably unwaxed, organic)
- 1 cup walnuts (or pecans)
- 1 cup unsalted butter (at room temperature)
- 1 1⁄2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 3⁄4 cups flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 2⁄3 cups plain whole milk yoghurt
- 1 cup powdered sugar
- 2 freshly squeezed lemons, juice of
- 1⁄2 teaspoon vanilla extract
- Preheat the oven to 350°F Grease 12 texas size muffin cups with butter or cooking spray or line with paper muffin wrappers.
- Wash and dry the lemon. Cut into quarters and remove the seeds. Process the quartered lemon (all of it!) in a food processor fitted with a metal blade for 1 minute or more, until it is completely ground up. Scrape the lemon into a bowl. Without washing the food processor add the walnuts and pulse 10 to 12 times. Add the walnuts to the processed lemon. Stire to combine and set aside for later use.
- Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute. Scrape down the sides of the bowl. Add the sugar and beat on medium high until light and fluffy. Add the eggs all at once and beat on medium speed for 1 minute. Add the vanilla and beat for about 30 seconds. Mix together the dry ingredients. Beat one third of it into the creamed mixture just until incorporated. Add half the yoghurt and do the same. Repeat, ending with dry ingredients. Gently stir in the lemon mixture.
- Spoon batter into prepared muffin tins. Bake for 30 to 35 minutes until they are slightly browned and a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack.
- combine glaze ingredients and drizzle over the warm muffins. Glaze will harden in about 15 minutes.
- These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days. They can be frozen for up to 3 weeks.
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I have read this sort of recipe, where a whole orange or lemon is mixed into the batter, with interest for a number of years. I have always thought, "Sure, that probably works for some people, but it wouldn't work for me." Well, I finally decided to try, since I had a lonely organic lemon in the fridge. The recipe itself is very detailed, but that is helpful. Even an experienced baker like me sometimes suffers from lack of confidence. But, with the recipe's help, I was able to make beautiful, delicious muffins. I did make a couple of changes - I omitted the vanilla, and also the glaze. They are glorious, lemony muffins. Thank you very much for posting this.Reply
Okay, I made quite a few changes based on what I had available but they turned out delicious! I didn't have much yogurt, so used sour cream, small amount of strawberry yogurt and had to finish it off with buttermilk (powdered). I also used a 1/2 tsp of lemon extract with 1 1/2 tsp vanilla. I had some leftover lemon/lime that had been in the fridge. So I had no fresh lemon for the glaze, so I used bottled. I would not recommend that; didn't care much for the glaze. Beware! This makes a ton! I made 12 regular size muffins, then a loaf as well, so there will be some going into the freezer!Reply
These muffins really ARE fantastic! I followed MarieAlice's instructions exactly, using a nice Greek yoghurt, which gave the muffins a really nice twang. Make sure to grind the lemons really well....I stopped the processor several times to scrape down the pulp and then regrind. I think the only thing I'd do differently next time is to toss the walnuts in a bit of flour as they had a tendency to sink to the bottom of the muffins and I might also double the glaze but that's just greediness on my part, it was SO good. Also, I baked half in a traditional muffin tin and the other half in a silicone muffin pan...the traditional pan produced superior muffins. I shared these with family and also with co-workers and everyone was dutifully impressed, as was I...they are REALLY tasty! Thanks so much MarieAlice for this recipe, it's a keeper.Reply