Lemon Muffins

My house smells so good! Lemon muffins have to be one of my favorite things to take out of the oven and then to eat! I have tried and experimented with several lemon muffin recipes. Some are too tart, too sweet, to dry. This recipe puts all others to shame. The secret sauce “topping” gives it that extra tang that I think several lemon muffin recipes are lacking. If you are feeling saucy, add some blueberries or cranberries. I just prefer the plain old lemon today. Yum!

Lemon Muffins

  • 1 3/4 cups all-purpose flour
  •  3/4 cup sugar
  •  1 tablespoon lemon zest
  •   1 teaspoon baking powder
  •   1 teaspoon baking soda
  •   1/4 teaspoon salt
  •   1 egg
  •   1 cup lemon yogurt
  •   6 tablespoons butter or margarine, melted
  •    1 tablespoon lemon juice

Topping

  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon lemon zest

Preheat oven to 400 degrees.

In a large bowl, combine the first six ingredients. In another bowl, using a wire whisk, beat the egg, yogurt, butter and lemon juice. Stir into dry ingredients until just moistened. Fill greased muffin cups two-thirds full. Bake for for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes. Leave muffins in pan. Using a toothpick, poke 6 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Yields 12 muffins

Advertisements

Day 7 of LJB Cookie Week… Coconut Lemon Snowflake Cookies

 

These yummy little gems came to us just this season.  We tried this recipe and fell in love!  We love that they are a rolled cookie; doesn’t the snowflake shape just make it so festive?  And we love the texture of the coconut paired with the tang of the lemon.  Delish!!!

 

Coconut Lemon Snowflake Cookies

 

  • 2 ½ cups flour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 sticks , plus 5 Tablespoons butter at room temperature
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla
  • 2 2/3 cups powdered sugar
  • 4 Tablespoon half and half
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons lemon zest
  • white sparkling sugar, for decoration
  • 1 cup shredded coconut

Using an electric mixer, cream 11 Tablespoons butter and sugar until fluffy, about 3 minutes.  Add eggs, and extracts, scraping the bowl and beat for 2 minutes.  Mix in the dry ingredients.

Divide the dough evenly between to pieces of plastic wrap.  Shape into 2 disks, seal and refrigerate for 2 hours.

Meanwhile, using an electric mixer, beat the remaining 10 tablespoons butter, salt, powdered sugar, half and half, lemon juice and lemon zest.  Beat on high for 2 minutes, until fluffy.  Cover and chill the filling.

Preheat oven to 375 degrees.

When dough is ready, roll out on floured surface to 1/8” thick, and cut with snowflake cookie cutter.  Transfer to parchment lined cookies sheet.  Sprinkle each cookie with sparkling sugar and bake for 8 minutes.

Transfer to cooling rack and let cool.  Spread the bottom each cookie with 1 teaspoon of the filling.  Use your finger to press the coconut onto one side of the sandwich then add another cookie to create entire sandwich.

Chill 30 minutes to set filling.