• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
Cookie Madness
menu icon
go to homepage
  • Home
  • About
  • Subscribe
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Subscribe
  • Recipe Index
×
Home » Muffins

Rich Lemon Muffins

Feb 12, 2008 · Modified: Jun 13, 2021 by Anna · This post may contain affiliate links · 14 Comments

Rich Lemon Muffins are just that. Rich lemon muffins made with a stick of butter (to 1 cup of flour. ½ cup sugar and 2 eggs. It's important to look at ratios for just calling out a stick butter. I hate when people say they won't make something that has 4 sticks of butter, when it is actually just a large batch recipe). Sorry for the rant. It's safe to say these are "rich". But they are good and perfect for people who like dense and moist lemon-y muffins. I also think this recipe might work well for mini-muffins, which can be dry if not made with plenty of butter.

Rich Lemon Muffins

Since posting the recipe people have made the muffins and given them a thumbs up. When I first posted it I mentioned they might make good mini muffins, so I'll probably try them as minis and post an updated picture.

Rich Lemon Muffins

1 cup all purpose flour (140 grams)
1 teaspoon baking powder (5 ml)
¼ teaspoon salt (1.25 ml) – if using salted butter, use ⅛ tsp.
8 tablespoons unsalted butter (114 grams)
½ cup granulated sugar (90 grams)
¼ teaspoon vanilla (1.25 ml)
2 large eggs
1 tablespoon fresh lemon zest (15 ml)
3 tablespoons lemon juice (45 ml)

Preheat oven to 375 degrees F (190 C). Spray 6 to 8 muffin cups with flour-added cooking spray or grease well.

Mix together the flour, baking powder and salt and set aside.

In a mixing bowl, using an electric mixer, cream the butter and sugar. Scrape sides of bowl and beat in vanilla. Add eggs one at a time, beating for 30 seconds after each egg. Stir in the lemon zest and lemon juice. Add flour mixture and stir just until it is mixed in.

Spoon batter into muffin tins, dividing evenly (it should come almost to the top). If desired, sprinkle with cinnamon/sugar (see note at bottom)

Bake for 15 minutes. Cool in pan for about 5 minutes, then flip from pan.

I used 1 tablespoon sugar mixed with ½ teaspoon cinnamon, but didn’t use all of it.

More Muffin Recipes on Cookie Madness

  • Cottage Cheese Chocolate Muffins
    Cottage Cheese Chocolate Muffins
  • Split blueberry muffin
    Small Batch Blueberry Muffins
  • Whole Cottage Cheese Muffin
    Easy Cottage Cheese Muffins
  • No Added Sugar Banana Muffins
    No Added Sugar Banana Muffins

Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

    Your email address will not be published. Required fields are marked *






  1. Kelly

    February 14, 2008 at 11:16 am

    The muffins were awesome! Dense, moist,not too sweet, with abundant lemon flavor. Great with a good cup of coffee.

  2. Kelly

    February 13, 2008 at 10:06 pm

    I just made the muffins for a breakfast tomorrow, and I won't be putting butter out, that is for sure! I still haven't tasted them, but since I just received 18 lemons from my father-in-law in Mesa, I had to try it.
    Thanks for the bright idea on a gray ND day.

  3. Elana

    February 13, 2008 at 7:57 pm

    These muffins look great! For people that are observing Lent (like Bunny above), or those that have loved ones on a gluten-free diet, I have a recipe for lemon cranberry muffins that is naturally sweetened, plus gluten-free and dairy-free over here:

    http://www.elanaspantry.com/2008/02/05/cranberry-lemon-muffins/

    Thanks for all of the amazing treats that you post here. I love your site!

    Elana

  4. Anna

    February 13, 2008 at 4:47 pm

    Felicia, I'm looking forward to hearing how the substitution works.

    Alison, I agree with your review. These were rich and more dessert-like. I will keep looking for the perfect lemon muffin recipe.

    Recipegirl, I'm with you on the poppyseed issues. They taste okay to me and I like the texture, but they inevitably get stuck in teeth.

  5. Alison

    February 13, 2008 at 3:52 pm

    I made them in little heart shape muffin mould
    and they were (note the past tense!) delicious!
    They were quite dense and rich, a bit more dessert
    than muffin like. Lovely with cream. Thank you Anna.

  6. Felicia

    February 13, 2008 at 12:15 pm

    I'm going to try these, but I'll substitute 6 tbsp of low-fat sour cream for an equal amount of butter - as I'm not all that into butter.

  7. Cakespy

    February 13, 2008 at 10:37 am

    Oooh, these look like they straddle the line between muffin and pound cake...and this is a good thing. Yum.

  8. Anna

    February 13, 2008 at 8:11 am

    Thanks for the comments. If anyone tries these, please let me know. I gave mine away and haven't heard back from my friend who ate a whole one. I just had a bit of one and as stated, thought they were good -- but not something I'd eat for breakfast.

    Steph, thanks for the cake recipe. It sounds very interesting and like something I'd want to try. I'm surprised the cake part has only 2 tablespoons of fat it in.

  9. RecipeGirl

    February 13, 2008 at 8:05 am

    There's nothing better than lemon muffins. And I love the recipes that nix the Poppyseeds too! Recipe copied 🙂

  10. Alison

    February 13, 2008 at 7:27 am

    Anna,
    Thank you so much!! I am going to make these
    today...they look fantastic.

  11. steph

    February 12, 2008 at 5:23 pm

    I thought I'd send you a recipe and you can store it away for another day. In in the Philadelphia area we have Tastycakes (kinda like a Lil' Debbie brand) and this is one their snack-type cakes. It's super easier to make, and I usually have these ingredients on hand. One of the reviews says don't use chocolate chips because it is hard to cut. In a pinch I have used them and it's a bit more difficult but not impossible.

    Tandy Cake
    SUBMITTED BY: Rebecca Harrison PHOTO BY: klzee

    "Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good!"

    PREP TIME 15 Min
    COOK TIME 25 Min
    READY IN 2 Hrs 20 Min
    SERVINGS & SCALING
    Original recipe yield: 1 - 10x15 inch pan
    US METRIC

    About scaling and conversions

    INGREDIENTS
    4 eggs
    2 cups white sugar
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking powder
    1 cup milk
    2 tablespoons margarine
    1 1/4 cups peanut butter
    2 pounds milk chocolate candy bar, chopped

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.
    In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
    Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
    In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.

    Reviewed on Jul. 23, 2003 by LINDA MCLEAN If you love those little snack cakes that come in a package, you'll love this big cake as well. I made this for my daughters' birthday and it was a huge hit with the gang. Definitely spread the PB while the cake is still warm. Due to total lack of time, I had to cheat and use a box cake mix. It was still awesome and I thank you Rebecca for making the peanut butter and chocolate freaks in my house jump for joy!

    Reviewed on Oct. 3, 2003 by Michele Bart Do not substitute the chocolate bars with chocolate chips - it hardens too much and makes it difficult to cut. Take this to your next potluck or picnic.

    Reviewed on Dec. 11, 2004 by RMSHOLL I have been making this recipe for years. My husband and kids are addicted! Definately score the chocolate while it is not quite hard. This will make cutting into pieces much easier.

  12. Bunny

    February 12, 2008 at 2:40 pm

    Tell me this one isn't a "sweet" muffin!!! I gave up sweets for Lent. That almost means I had to give up your blog...but, of course, the Praline Iced Brownies kept me! LOL I'm saving the recipes for after Easter.

  13. Doris

    February 12, 2008 at 2:12 pm

    These look really good. Do you have a recipe for peach muffins? They used to serve some at Fresh Choice but I haven't seen any for a long time - and they were pretty good. (Now all they seem to have is blueberry.) Thanks for all the recipes.

  14. Valerie

    February 12, 2008 at 1:59 pm

    they look really good. maybe you could add a glaze or frosting and call them lemon cupcakes.

Primary Sidebar

Footer

About

  • Privacy Policy
  • Disclosure

Newsletter

Subscribe Page

Contact

  • Contact

Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

© All rights reserved. Do not copy, distribute, or reproduce without permission.