Lemon Tea Muffins
Lemon Tea Muffins offer a zesty citrus flavor with a tender crumb, perfect for breakfast, brunch, or teatime. Light, moist, and subtly nutty, they delight citrus lovers.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a medium bowl, combine flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until fluffy.
- Add egg yolks; beat until light.
- Gradually stir in lemon juice alternately with dry ingredients, do not overmix.
- In a small bowl, beat egg whites until stiff.
- Fold one-third of the egg whites into the batter, then fold in the remaining egg whites.
- Fill paper-lined muffin cups three-quarters full.
- In another bowl, combine chopped nuts, brown sugar, and ground nutmeg.
- Sprinkle this mixture evenly over the muffins.
- Bake for 15 to 20 minutes.
Tips & Substitutions
For a lighter muffin, be careful not to overmix the batter after adding the lemon juice. You can substitute the nuts with seeds like sunflower or pumpkin if you have nut allergies. To enhance the lemon flavor, consider adding lemon zest to the batter. If you prefer a sweeter muffin, increase the sugar slightly or add a drizzle of glaze after baking.
Serving Suggestions
These Lemon Tea Muffins are perfect for brunch or as a delightful afternoon snack. Serve them with a cup of herbal tea or coffee for a refreshing experience. They also pair beautifully with a light salad or yogurt for a wholesome breakfast. Consider serving alongside a slice of Quick Lemon Or Lime Pie for a citrus-themed meal.
Storage & Reheating
Store leftover Lemon Tea Muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to three months. To reheat, microwave for about 15-20 seconds or warm them in the oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Tea Muffins contains roughly 154 calories, with 2g protein, 29g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 535mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, for the best texture, it's recommended to bake them fresh. If you have leftovers, they can be stored and reheated as mentioned.
What can I use instead of ReaLemon lemon juice?
If you don’t have ReaLemon lemon juice, freshly squeezed lemon juice works perfectly. You can also use bottled lemon juice, but fresh juice will give a brighter flavor to the muffins.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. You may need to adjust baking time slightly, so keep an eye on them as they bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).