Blue Ribbon Lemon Muffins are a citrus treat that combines the bright flavors of lemon yogurt and fresh lemon pulp. Perfect for any occasion, these mini muffins are sure to be a hit with their zesty sweetness and buttery sugar coating.
A Flavorful Bite
If you’re craving a taste of citrus sunshine, these mini muffins filled with lemon yogurt and freshly minced lemon pulp are a great choice. They offer a delicious balance of tartness and sweetness that’s irresistible.
Extracting Lemon Pulp for Blue Ribbon Lemon Muffins
Removing lemon pulp is simple:
- Start by cutting a lemon in half.
- Using a serrated knife, cut a circle around the inside of each lemon half. However, be careful not to cut into the bitter white pith.
- Trim off each end of the lemon so the sections are released.
- Quickly separate the membrane from the juicy segments by placing the fruit in an electric food chopper. As you chop the lemon for a few seconds, the membrane will separate from the pulp. Then, you can easily pull it out of the food chopper and discard it.
Some of the pulp will be lemon juice from chopping. Use the juice and pulp together, measuring both to go into the recipe.
Sweet and Zesty Coating for Blue Ribbon Lemon Muffins
Once your muffins are out of the oven and still warm, brush them with melted butter. Then roll them in a mixture of granulated sugar and lemon and lime zest for that added zesty flavor.
Blue Ribbon Success
My daughter and I have experimented with various citrus flavors for these muffins, entered them in cooking competitions, and earned blue ribbons for our efforts. The buttery citrus blend is hard to resist!
Sugar Reduction for Blue Ribbon Lemon Muffins
You can reduce the sugar coating on these muffins by brushing only the tops of each muffin with butter, then rolling them in sugar, leaving the bottoms uncoated.
Other Lemon Recipes You Might Enjoy
Click on each name or photo to link to the recipe.
Blue Ribbon Lemon Muffins
Equipment
- mini muffin pan with 24 cavities
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup lemon-flavored yogurt
- 4 tablespoons fresh lemon pulp, minced
- 1 teaspoon vanilla extract
- 1 lemon, zested and divided (half for muffins and half for sugar coating)
- ¾ cup granulated sugar
- ½ cup (1 stick) butter, softened
- 2 large eggs
- ½ cup granulated sugar (for rolling muffins)
- 1 lime, zested (for rolling muffins)
- 5-6 tablespoons unsalted butter, melted (for brushing on baked muffins)
Instructions
- Preheat the oven to 350°F. Lightly coat a 24-cup mini-muffin tin with cooking spray.
- Whisk the flour, baking powder, salt, and baking soda in a medium-sized bowl.
- Add the yogurt, lemon pulp, vanilla, and half of the lemon zest to a large measuring cup with a spout. Stir until well mixed.
- In a mixing bowl, beat 1/2 cup of butter and sugar until creamed. Add the eggs and beat until incorporated into the butter mixture.
- To the butter mixture, alternate adding the liquid ingredients and the flour mixture a little at a time, ending with the flour. Beat until blended. Do not overmix.
- Fill the muffin tins 3/4 full. Tap the pan on the counter to release any air pockets. Bake for 20 minutes or until lightly browned. Briefly cool in the pan.
- In a small wide bowl, add 1/2 cup of sugar, the remaining lemon zest, and lime zest; stir. Brush the melted butter all over the muffins, one at a time. Then, roll each muffin in the sugar mixture to thoroughly coat.