Wednesday, February 26, 2014

Lemon Muffins With Honey-Citrus Buttercream

I decided to make these lemon muffins because we had lemon juice and my brother and I were talking about how anything made with lemon was a big treat for us when we lived on the farm. Being far away from stores and growing most of our own food (besides bulk grains), made lemons an exotic food! Sometimes, if our grandmother was sending a package, she would put lemons in it! 

  • 1 cup melted butter
  • 1 cup sugar (I use brown, but that's just because we don't use granulated)
  • 4 eggs
  • ¾ cup lemon juice
  • 1 teaspoon lemon zest
  • 3 cups flour (I use whole wheat)
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Honey-Citrus Buttercream (recipe below)
Preheat oven to 350 degrees Fahrenheit. Grease two muffin tins (each holding 12 muffins). In a large bowl, beat butter, sugar, and eggs. Mix in the lemon juice and zest. Stir in the remaining ingredients (except the frosting!) Spoon into greased muffin tins. If it doesn't quite fill all the muffin tins, put a few tablespoons of water into the empty tins so that they don't scorch. Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Top with Honey-Citrus Buttercream, if desired.

Honey-Citrus Buttercream

  • 1 stick butter, softened
  • 2 tablespoons honey
  • 2-3 tablespoons sugar
  • 1 tablespoon lemon juice or orange juice concentrate

Whip all ingredients together. Use in recipe.



7 comments:

  1. I love lemon!!

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  2. Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can't wait to see what you link up this week!
    Have a terrific week!
    Cathy

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    Replies
    1. Thanks for pinning! Have a great evening!

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  3. I have never hear of Honey Citrus buttercream! Recipe looks wonderful!
    Thanks for sharing at the HomeAcre Hop!

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  4. I made these for diner yesterday! They are really good! Thanks for sharing the recipe!!

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