But I’m letting you know here and now. I kinda like citrus flavors. I know; shocking huh? You never would have figured that out if I hadn’t offered the info, would you? I hide it so well. Did you know about the Twinkie and Cheeto addiction? Ok, I’m pushing it now huh?
I seriously do have a thing for citrus though. Especially Lemon. No wait… limes. But then again the orange family is kinda cool. Ooo, ooo, oooo, I forgot grapefruit. Sigh. I can’t choose. This is why you all get subjected to so many citrus recipes. Somehow I doubt too many people mind though. I have noticed that after chocolate (before in some cases but I figure they need massive therapy) citrus recipes, especially lemon seem to be among the most popular. Be it sweet or savory, they seem to rule the foodie roost. Why do I suddenly have a mental image of a big lemon chicken crowing?
I wanted to make something lemony for the last part of the muffin overload series. But plain old boring lemon muffins are…well… boring. Not that these have had any drastic changes made to them. I just played enough with a basic muffin recipe to give them some oomph (add that one to the list of “where the heck did that word come from” words. I mean… seriously? Oomph?) I added a dollop of lemon curd to the center and used Greek yogurt to the batter for richness, moisture and even a modicum of nutrition (scary huh?) Then I coated then with a very sunnyish (yes, that is now a word. Love me, love my quirks ) honey lemon glaze (there’s that honey lemon thing peeking it’s head up again huh? What can I say? I enjoy the combo.) If you don’t want the lemon honey glaze you could go with a lemon and powdered sugar glaze or just leave them naked. But if you do, they will be very embarrassed. Lemon muffins are timid creatures. Did I mention that love me, love my quirks thing? Just checking. But try these timid muffins. The muffin is a sweet lemony flavor with a tiny bit of tang yet the curd and the glaze add a yummy lemony tartness. This can be cut in half if 24 muffins is too much for you.
Triple Lemon Muffins
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 2 2/3 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- zest of two large lemons
- 1/2 cup lemon juice
- 1 cup plain Greek yogurt
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons lemon extract
- 2 teaspoons almond extract (yes, almond extract. It adds an indefinable something to so many fruit recipes. Trust me.)
- 1 jar store bought lemon curd (the home made version is too soft to work well)
- 4 tablespoons lemon juice
- 4 tablespoons honey
- Preheat oven to 350 degrees. Line 24 muffin cups with paper or foil liners.
- In a large bowl, cream together the butter and sugar. Add the eggs, extracts and lemon juice. Beat in the yogurt.
- In another bowl, mix the flour, baking powder, baking soda, salt and lemon zest.
- Make a well in the center of the dry ingredients and pour in the wet mixture all at once, Stir until just combined.
- Spoon batter into lined muffin cups, filling about 2/3 full. Add a small spoonful of the lemon curd to the top of each cup of muffin batter.
- Bake at 350 for about 20 minutes or until a light golden brown. Remove from pan and let sit on a wire rack.
- Mix the honey and remaining lemon juice. Drizzle or spoon glaze over the tops of the warm muffins. Let finish cooling on the rack. Store in your belly.
This is a sample footer. This text can be customized from the options page. Good luck.