Lemon Muffins | Moist and Extra Lemony ????
Not only are these lemon muffins totally gorgeous, but they are a REALLY easy recipe for showing off those baking skills. They come equipped with major lemon vibes, inside and on top, and the texture is light and airy muffin perfection.
These lemon muffins are made with real lemon juice and buttermilk for a crazy tender and moist crumb. They come equipped with a 3-ingredient lemon glaze and a beautiful lemon wheel on top, making them a total show stopper at ANY party!
Consider these lemon muffins are perfect for brunches, teas, showers, or just treating yourself to a sweet treat in the morning or afternoon!
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You can print out the recipe here:
Here's What You'll Need!
For the Lemon Muffins:
Non-stick cooking spray
1/2 cup unsalted butter, melted and slightly cooled
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup granulated sugar
2 large eggs
1 heaping teaspoon of lemon zest (from 2-3 large lemons)
1 1/2 teaspoon pure vanilla extract
1/3 cup fresh squeezed lemon juice
1/3 cup + 1 tablespoon buttermilk
For the Lemon Glaze (Optional):
1 cup powdered sugar
2 tablespoons + 2 teaspoons fresh squeezed lemon juice
Pinch of salt
How To Make Lemon Muffins From Scratch:
Place a rack in the center of the oven and preheat the oven to 400°F. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside until ready to use.
In a large mixing bowl, whisk together 3/4 cup of sugar, eggs, lemon zest, and vanilla. Add the butter and whisk until combined.
Stir in the dry ingredients in 3 additions, alternating with the lemon juice and then the buttermilk.
Fill the liners or muffin cup 3/4 of the way full, sprinkle with remaining sugar and bake for about 15 minutes, or until the tops are golden. Set aside to cool on a cooling rack for 10 minutes. Then, remove the muffins from the tin and set on the cooling rack to finish cooling.
How To Make a Lemon Glaze:
Once the muffins have cooled completely, make the glaze. Add the powdered sugar to a medium-sized mixing bowl, along with the lemon juice, and a pinch of salt. Whisk until the mixture has liquified.
Drizzle the glaze over the top of the muffins with a spoon and allow the glaze to set. About 30-45 minutes more. Serve and enjoy!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
CHEF RV’s CALAMANSI MUFFINS
CALAMANSI MUFFINS
2 ¼ cup all-purpose flour
¾ cup white sugar
2 tsp. baking powder
1 tsp. baking soda
240 grams whipping cream
1 whole egg
120 grams salted butter
120 grams fresh milk
grated zest from 20 pcs calamansi
juice of 20 pcs calamansi
water, as needed
white sugar, as needed
Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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I appreciate you all so much. Thank you for showing love and support in everything I do and that I will work hard to give you the best and easy to make recipes.
I hope you will enjoy this recipe. Please let me know and comment down below. Don't forget to subscribe and hit the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng ????????????
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All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited.
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Soft And Fluffy Condensed Milk Bread
Beautiful Garlic Bread:
Raisin Bread
Brioche Bread
Honeysoft Buns
Buttersoft Buns
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Lemon Cupcake Recipe
Easy lemon cupcake recipe
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Ingredients ⬇️⬇️⬇️
➤ 1 cup all purpose flour
➤ 1/2 cup milk (room temperature)
➤ 1/2 cup cooking oil
➤ 1 cup sugar
➤ 1 tsp baking powder
➤ 1/4 tsp salt
➤ 1 tbsp lemon zest
➤ 2 medium sized eggs (room temperature)
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Lemon Cupcakes
When life gives you lemons, make a big batch of lemon cupcakes!! These are one of my favorite cupcake recipes, I love the fluffy, moist crumb with that lemony frosting. Each bite is perfect. They MELT IN YOUR MOUTH and just have an amazing lemon flavor I know you'll love. I decorated them two ways, with a nice traditional dollop and an easy piped butterrcream lemon weddger. Let me know which you like best!
Recipe:
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Cream Cheese & Lemon Muffins | Go Delicious
Soft and crunchy, sweet and lemony, they are the perfect treat for all citrus lover out there! The cream cheese and the lemon juice work so well together in this recipe, but you don’t have to take my word for it:) All you need is about 30 minutes and a handful of ingredients!
Here are the ingredients:
For the muffins:
1 cup of flour
1 tsp. baking powder
1 tsp. salt
2 tbsp. butter (about 30g.)
120g. cream cheese
1/2 cup sugar
1 large egg
1/4 cup yogurt (or buttermilk)
1/3 cup lemon juice
1 tsp. vanilla
For the topping:
3/4 cup flour
2 tbsp. white sugar
2 tbsp. brown sugar
3 tbsp. butter (about 50g.)
Preheat the oven to 180 C.
Start by mixing together the flour with the baking powder and the salt. In another mixing bowl, with electric mixer mix the butter, the cream cheese and the sugar until well incorporated. Add in the egg, the yogurt and the lemon juice mixing for a minute after adding each of the ingredients.
Fold the vanilla and the flour gently in the batter using a wooden spoon or a spatula.
To make the crumble topping simply mix together the flour, the sugar and the butter.
Pour the muffin batter in a 12 cup well-oiled muffin tin lined with paper muffin cups. Top each cup with the crumble topping and bake the muffins for about 20 minutes or until inserted toothpick comes out clean.
Enjoy