Mini Lemon Muffins
March 1, 2024
Category
Recipes
In the realm of baked goods, few treats embody the essence of sunshine and happiness quite like lemon muffins. Imagine the tangy aroma wafting through your kitchen, the burst of citrus flavor dancing on your taste buds with each bite. In this blog post, we’ll embark on a delightful journey to create mini lemon muffins – tiny bursts of joy that are perfect for any occasion.
With their bright flavor and irresistible charm, mini lemon muffins are sure to brighten any day. Whether you’re baking them for yourself, your family, or to share with friends, these little treats are guaranteed to bring smiles all around. So gather your ingredients, preheat your oven, and let the baking begin – a batch of mini lemon muffins awaits, ready to delight and dazzle with every bite.
With their bright flavor and irresistible charm, mini lemon muffins are sure to brighten any day. Whether you’re baking them for yourself, your family, or to share with friends, these little treats are guaranteed to bring smiles all around. So gather your ingredients, preheat your oven, and let the baking begin – a batch of mini lemon muffins awaits, ready to delight and dazzle with every bite.
Persons
8
Serving Size
3 muffins
Prep Time
20 minutes
Cook Time
13 minutes
Total Time
33 minutes
Notes
For an extra lemony kick, you can add a bit more lemon zest to the batter or sprinkle some on top of the muffins before baking.
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Ingredients
- Muffins:
- 1 C all-purpose flour
- 1/2 tsp. baking powder
- 1 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/4 C soft butter or margarine
- 2/3 C sugar
- 1 egg
- 1 C plain yogurt
- 1/2 tsp. vanilla
- zest from 2 lemons
- Topping:
- 3 T. melted butter or margarine
- 1/2 C sugar
Instructions
- Preheat oven to 375º F.
- Grease mini muffin pan or line with paper liners.
- In medium mixing bowl, combine flour baking powder, baking soda and salt. Mix well.
- In large mixing bowl, beat 1/4 C soft butter and 2/3 C sugar until blended well.
- Add egg; beat until smooth. mix in yogurt, vanilla, and lemon zest.
- Add flour mixture and only mix just until dry ingredients are moistened.
- Using a tablespoon measure, drop a rounded tablespoon of batter into each muffin cup.
- Bake 12 minutes or until barely browned. Do not over-bake.
- Cool in pan for 4 minutes
- Remove from pan. Cool an additional 5 minutes.
- Topping:
- Dip tops of warm muffins into the melted butter, then dip tops in sugar.
- Best served warm!
Nutrition Facts
Mini Lemon Muffins
Serves: 8
|
Amount Per Serving: 3 muffins
|
||
|---|---|---|
| Calories | 260 | |
| % Daily Value* | ||
| Total Fat 12 g | 18.5% | |
| Saturated Fat 7 g | 35% | |
| Trans Fat 0 g | ||
| Cholesterol 60 mg | 20% | |
| Sodium 190 mg | 7.9% | |
| Total Carbohydrate 35 g | 11.7% | |
| Dietary Fiber 0 g | 0 | |
| Sugars 21 g | ||
| Protein 3 g | ||
| Vitamin A 0 g | Vitamin C 0 g | |
| Calcium 0 g | Iron 0 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Connie Funaro Design
© 2024 Copyright Connie Funaro Design LLC
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