Lemon Muffins with Lime-Scented Sugar

Lemon Muffins with Lime-Scented Sugar are soft, buttery, and packed with bold citrus flavor from lemon yogurt and whole minced lemon. Finished with melted butter and a bright lime sugar coating, these muffins are a fresh, simple treat perfect for any time of year.

Course Breakfast, Dessert

Cuisine American

Keyword Lemon Muffins with Lime-Scented Sugar

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 320kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurately measuring ingredients.
mixing bowls For the dry and wet ingredients and creaming the sugar.
Stand Mixer or hand mixer. Creams the butter and sugar.
food processor To mince the lemon and make lime-scented sugar.
pastry brush For brushing the melted butter on the warm muffins.

Ingredients

cooking spray

Muffins:

1-1/4 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. table salt
1/8 tsp. baking soda
1/8 tsp. ground nutmeg
2 tbsps. minced fresh lemon* (use a lemon that does not have an unusually thick rind)
1/4 cup lemon-flavored Greek yogurt
1/2 tsp. vanilla extract
6 tbsps. granulated sugar
4 tbsps. unsalted butter room temperature
1 large egg

Sugar Coating:

1/4 cup granulated sugar
chopped zest of one lime
4 tbsps. unsalted butter melted

Instructions

Preheat the oven to 350°F. Coat a muffin tray with nonstick spray.
cooking spray
Whisk the flour, baking powder, salt, baking soda, and ground nutmeg together in a bowl.
1-1/4 cups all-purpose flour, 3/4 tsp. baking powder, 1/4 tsp. table salt, 1/8 tsp. baking soda, 1/8 tsp. ground nutmeg
To mince a lemon, cut the whole fruit—rind and all—into chunks, remove the seeds, then pulse in a food processor until it looks like the texture of oatmeal.
2 tbsps. minced fresh lemon*
In a small cup with a pour spout, combine the lemon-flavored yogurt, minced fresh lemon, and vanilla extract.
1/4 cup lemon-flavored Greek yogurt, 1/2 tsp. vanilla extract
Cream the granulated sugar and butter in a large bowl with an electric mixer until the mixture is light in color, about 4–5 minutes. Add the egg and beat well. Alternately blend the flour and yogurt mixtures into the butter mixture, starting and ending with the flour. Blend just until each addition is incorporated—do not overmix. A stand mixer works best for this step.
6 tbsps. granulated sugar, 4 tbsps. unsalted butter, 1 large egg
Fill the prepared muffin tray about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool briefly in the pan.
While the muffins are baking, pulse 1/4 cup sugar with the zest of one lime in a food processor until the zest is finely minced and the sugar is fragrant.
1/4 cup granulated sugar, chopped zest of one lime
While the muffins are still warm, brush them all over with melted butter, then roll each one in the lime-scented sugar to coat.
4 tbsps. unsalted butter

Notes

*To mince a lemon, cut the whole fruit—rind and all—into chunks, take out any seeds, then pulse it in a food processor until it looks like the texture of oatmeal.

For optimal outcomes when making these lemon muffins with lime-scented sugar, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition