Lemony Muffins

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Vibrant like sunshine. Distinct citrus flavor. Not a hint of sourness. Lemony muffins are super moist, fluffy yet dense. The delicious glaze adds texture and sweetness to the unmistakably lemonylicious dessert-snack-breakfast.

The color of these muffins is a natural yellow, so brilliant. As pleasing to the eye as they are to the palate, these gorgeous muffins make a sweet treat for whatever occasion.

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Lemony Muffins (makes 16)

1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
1 tsp vanilla extract
2 tsp lemon extract
1 cup sugar
2 Tbsp butter, softened
⅓ cup of lemon juice
½ cup oil
zest of one lemon

Glaze:

1 cup powdered sugar
2 Tbsp whole milk
½ tsp lemon extract

1. Preheat your oven to 350 F. Grease muffin pans with cooking spray.
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, combine eggs, vanilla extract, lemon extract, sugar, butter, lemon juice, and oil.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Add the lemon zest and mix again.
6. Spoon batter into muffin cups, to ¾ full.
7. Fill the empty muffin tins halfway with water for even baking.
8. Bake for 20 minutes until a knife inserted in the center of a muffin comes out clean and the edges are just browned.
9. While muffins are baking, whisk together glaze ingredients. Let glaze stand to thicken.
10. Allow muffins to cool for 5 minutes before transferring them to a wire cooling rack.
11. Pour, drizzle, or spoon glaze on muffin tops.

 

Lemony Muffins

DSC_0410 DSC_0408

Vibrant like sunshine. Distinct citrus flavor. Not a hint of sourness. Lemony muffins are super moist, fluffy yet dense. The delicious glaze adds texture and sweetness to the unmistakably lemonylicious dessert-snack-breakfast.

The color of these muffins is a natural yellow, so brilliant. As pleasing to the eye as they are to the palate, these gorgeous muffins make a sweet treat for whatever occasion.

DSC_0435 DSC_0430 DSC_0418 DSC_0428

Lemony Muffins (makes 16)

1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
1 tsp vanilla extract
2 tsp lemon extract
1 cup sugar
2 Tbsp butter, softened
⅓ cup of lemon juice
½ cup oil
zest of one lemon

Glaze:

1 cup powdered sugar
2 Tbsp whole milk
½ tsp lemon extract

1. Preheat your oven to 350 F. Grease muffin pans with cooking spray.
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, combine eggs, vanilla extract, lemon extract, sugar, butter, lemon juice, and oil.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Add the lemon zest and mix again.
6. Spoon batter into muffin cups, to ¾ full.
7. Fill the empty muffin tins halfway with water for even baking.
8. Bake for 20 minutes until a knife inserted in the center of a muffin comes out clean and the edges are just browned.
9. While muffins are baking, whisk together glaze ingredients. Let glaze stand to thicken.
10. Allow muffins to cool for 5 minutes before transferring them to a wire cooling rack.
11. Pour, drizzle, or spoon glaze on muffin tops.

 

Low-Sugar Banana Muffins

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For Michael’s first birthday, I served these low-sugar banana muffins to compensate for the chocolate icing I lathered on top (his first-ever taste of chocolate). Michael ignored the chocolate icing and couldn’t get enough of the banana muffins!

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For Joey’s first birthday, again, I served these muffins – some with icing and some without. The picture below demonstrates Joey’s choice.

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This recipe is a great way to use rotten bananas. These muffins have plenty of potassium and not a lot of sugar. Plus, as you can see, for the toddler, they are much easier to eat than peeling and eating an actual banana!

Note: Omit raisins and walnuts for young children.

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Low-Sugar Banana Muffins (makes 12)

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
4 medium bananas, cut into chunks
1 egg (or 2 egg whites)
1/3 cup applesauce (unsweetened)
1/3 cup vegetable or canola oil
1/2 cup orange juice (or unsweetened orange juice)
1/2 cup raisins, soaked in water (optional)
1/2 cup walnuts, chopped (optional)

1. Preheat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, baking powder, baking soda and cinnamon. Stir to blend.
3. In another mixing bowl, mash bananas with a fork until they are all mushed. Add egg, applesauce, oil, and orange juice to the mushed banana.
4. Combine all ingredients in one bowl.
5. Fold in raisins and/or walnuts.
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Bake for 40-50 minutes or until a knife inserted comes out clean.

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24 Karat Muffins

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Yes it’s true, a 24 karat muffin counts as a serving of vegetables! I grew up eating carrot cake at my Grandma and Zayda’s. This recipe is a family heirloom now transformed into muffins. Loaded with tasty ingredients like pineapple, golden raisins, and walnuts, the combination of carrot and pineapple is wonderfully fresh. Thanks to this recipe, my son has discovered a love of golden raisins.

These muffins are so moist and delicious, you don’t need icing!

*Note: Omit walnuts and raisins for young children. To make a full-size cake, bake for 50 minutes.

24 Karat Muffins (makes 24)

4 eggs
2 cups sugar
3 (4 oz.) jars of carrot baby food
3/4 cup canola oil (or saflower or peanut oil)
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup walnuts, chopped
1 cup white raisins
1 tsp vanilla extract
1 small can (8 oz) crushed pineapple (1 Cup)

1. Preheat oven to 375 degrees. Grease muffin pans with cooking spray or line with paper liners.
2. In a mixing bowl, mix eggs and sugar for 3 minutes. Add carrot baby food and oil.
3. In a separate bowl, sift together flour, baking soda, salt, cinnamon.
4. Add flour mixture to egg mixture (reserve a tablespoon to mix with raisins or nuts)
5. In a separate bowl, dredge walnuts and raisins in flour mixture.
6. In a separate bowl, mix vanilla and pineapple.
7. Add everything together, mixing walnuts and raisins in last.
8. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
9. Bake for 20 minutes.

Fluffernutter Muffins

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A Fluffernutter, for the uninitiated, is a sandwich made of marshmallow Fluff and peanut butter. Because it’s simple to make and requires very few ingredients, the Fluffernutter was always a staple in my mother’s kitchen. As a kid, I loved Fluffernutter sandwiches. How could a sandwich called “Fluffernutter” be anything but delicious?

To these muffins, I’ve added banana to improve the creamy texture and wonderful flavor. I like to warm these in the microwave for 10 to 15 seconds so the marshmallow on top is gooey. Michael loves licking the melted marshmallow on top before devouring the rest. Thank goodness, Joey overcame his initial discomfort with the sticky consistency of melted marshmallow. These muffins are a staple in our home. Discover which filling and toppings work for you!

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Fluffernutter Muffins (makes 12)

1 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 medium bananas, mashed
1/3 cup creamy peanut butter
1/3 cup brown sugar, packed
1/4 cup oil
1/2 tsp vanilla extract
1 large egg, beaten
1/2 cup milk
¼ cup marshmallow cream
½ cup small marshmallows OR 12 large marshmallows (optional)
½ cup peanut butter chips (optional)

1. Preheat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a medium mixing bowl, sift flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, combine banana, peanut butter, brown sugar and oil until creamy. Add egg.
4. Add wet mixture to flour mixture, alternating with milk.
5. Divide 1/3 of the batter into muffin cup bottoms.
6. Place one heaping teaspoon of marshmallow cream and a few small marshmallows (optional) into each center.
7. Top with remaining muffin batter.
8. Place about 3-4 small marshmallows AND/OR 1 large marshmallow AND/OR some peanut butter chips on each muffin top and prod into batter (optional).
9. Bake 20-22 minutes or until light golden brown and risen.
10. Allow to cool 5 minutes before transferring to wire racks to cool.

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