Triple-Lemon Muffins

3 Reviews
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Yield
1 dozen (serving size: 1 muffin)
May 1997
RECIPE BY Cooking Light

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons margarine, melted
  • 1 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice, divided
  • 2 large eggs
  • 1 (8-ounce) carton lemon low-fat yogurt
  • Cooking spray
  • 1 1/2 tablespoons sugar

Nutritional Information

  • Calories 181
  • Caloriesfromfat 21%
  • Fat 4.3g
  • Satfat 0.9g
  • Monofat 1.7g
  • Polyfat 1.2g
  • Protein 4g
  • Carbohydrate 26.6g
  • Fiber 0.6g
  • Cholesterol 37mg
  • Iron 1.1mg
  • Sodium 158mg
  • Calcium 56mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine margarine, lemon rind, 2 tablespoons lemon juice, eggs, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist.

Step 3

Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden.

Step 4

Combine 2 tablespoons lemon juice and 1 1/2 tablespoons sugar in a small saucepan; bring to a boil. Cook 2 minutes or until slightly thick. Brush muffins with lemon glaze; remove from pans.

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Ratings & Reviews

Yummy

lutzflcat
February 09, 2017
I also did the powdered sugar/lemon juice glaze.  Added a drop of lemon extract.  I like the consistency of the muffin a lot.  Very moist.  Will make again.

lutzflcat's Review

Terese
July 19, 2009
The texture of these muffins wasn't quite what I was expecting, as they turned out to be more like shortbread or a drop biscuit. I agree with one other reviewer in that 20 minutes is just too much time at 400, they just overcook. Most certainly, do not omit the glaze, it's important. These were OK, but I doubt that I'll make again.

Terese's Review

daneanp
January 11, 2009
Delicious! The batter seemed a bit stiff. I noticed that my carton of yogurt was only 6 ounces, and added 2 ounces of sour cream to make up the difference. I also used a powdered sugar glaze with lemon juice and lemon zest, instead of boiling sugar on the stove.