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Categories: Breads, Breakfasts

Lemon Buttermilk Muffins

Buttermilk is understated--a quiet, old-fashioned ingredient that brings its own small delight to summer dishes. Yet a bit of buttermilk imparts a tangy and refreshing edge to cakes, salad dressings, even ice cream. The secret is its sour taste, which ... Read more

Total time: 45 minutes, plus 30 minutes cooling | Makes 12 muffins
  • Grated zest of 1 lemon
  • 1 cup sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 egg
  • 1 cup buttermilk, shaken well
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/4 cup lemon juice mixed with 2 tablespoons sugar, for glaze

Step 1Heat the oven to 375 degrees. Line 12 muffin cups with paper liners, or grease the cups.

Step 2Place the zest, sugar, butter and egg in a bowl. Use a wooden spoon to mix well. Stir in the buttermilk. Combine the flour, baking soda, cloves and salt, then stir into the egg mixture. Don't over mix. Spoon the batter into the prepared muffin cups.

Step 3Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 5 minutes. Dip the tops of the muffins into the glaze while still hot. Let rest at least 30 minutes before serving. Serve warm by reheating in a 300-degree oven or microwave on medium-high power.

Each muffin:
228 calories; 151 mg sodium; 39 mg cholesterol; 8 grams fat; 5 grams saturated fat; 35 grams carbohydrates; 3 grams protein; 0.61 gram fiber.
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