Lemonade Muffins

These lemonade muffins are so lemony and sweet. They are flavored with a secret ingredient, lemonade concentrate! They totally taste like lemonade.

These lemonade muffins are perfect for lemonade lovers. They are like a glass of lemonade in a muffin!

I'm a huge fan of lemonade concentrate as a secret ingredient. Whenever a recipe calls for sweet and sour, I substitute it or limeade concentrate. It's so much more citrusy and tasty.

Just transfer the contents of the can to a plastic tub with a lid, and keep it in your freezer. Then you can take spoonfuls out as you need some.

I admit, I use it mostly for cocktails, like Fresh Blackberry Margarita, Strawberry Whiskey Sour, and Spring Fling Cocktail.

Then there's triple citrus mousse cake!

These lemonade muffins are super easy to make. Just be sure that all of your ingredients are room temperature, including the eggs, thawed concentrate, and buttermilk.

I topped these muffins with an easy powdered sugar and lemon juice glaze, which I drizzled on with a spoon.

Ingredients you will need to make these muffins:

The dry ingredients include flour, sugar, baking soda, baking powder, and salt. 

The wet ingredients include an egg, buttermilk (regular or low fat), a 12 ounce can of frozen lemonade concentrate, butter, and lemon zest. 

Regarding the buttermilk, I sometimes substitute powdered buttermilk when the recipe calls for such a small amount. In that case, whisk the powdered buttermilk in with the dry ingredients and add the appropriate amount of water to the wet ingredients. 

Tips and recipe variations:

While I haven't tried it, I bet limeade or pink lemonade concentrate would both work beautifully with this muffin recipe.

These muffins will stay fresh for a day or two in an air tight container. You can also freeze them (unglazed) wrapped individually and placed in a freezer bag for up to 30 days.

The recipe makes about 16 muffins. I used two 12-cavity muffin tins, just filling four cavities of the second tin. You could also line custard cups or ramekins to use up the rest of the batter.

You might also like:

Lemon Curd Muffins

• Banana Mocha Chip Muffins from Jolene's Recipe Journal
• Cranberry Orange Pistachio (Vegan) Muffins from Food Lust People Love
• Creamed Corn Muffins from Palatable Pastime
• Scotch Bonnet Cornbread Muffins from Passion Kneaded
• Simple Summery Squash Muffins from Culinary Adventures with Camilla
• Soft Blueberry Muffins from Making Miracles
• Sour Cream Rhubarb Muffins with Pecan Streusel from A Day in the Life on the Farm
• Sweet Potato Mango Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Lemonade Muffins

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Yield: 16 muffins

Author: Karen Kerr

These lemonade muffins are so lemony and sweet. They are flavored with a secret ingredient, lemonade concentrate! They totally taste like lemonade.

Ingredients:

• 10 1/4 ounces (2 1/4 cups) all purpose flour
• 1/3 cup sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1/4 cup buttermilk
• 1 12-ounce can frozen lemonade concentrate, thawed, room temperature
• 6 tablespoons unsalted butter, melted and cooled
• 1 tablespoon lemon zest

For the glaze

• 3/4 cup powdered sugar
• 1 tablespoons lemon juice

Instructions:

1. Heat the oven to 400 degrees F with a rack in the middle. 
2. Line a muffin tin with paper liners. The recipe makes about 16 muffins, so you can either use a second muffin tin or ramekins for the extra batter. 
3. Whisk the flour, sugar, baking soda, baking powder, and salt together in a medium bowl. 
4. In another medium or large bowl, whisk together the egg and buttermilk. Stir in the lemonade concentrate, butter, and lemon zest. 
5. Add the flour mixture and stir until just combined. 
6. Fill the muffin cups 3/4 full. 
7. Bake for 18 minutes, until a toothpick inserted in the center comes out with just a few crumbs. 
8. Cool in the pan for 10 minutes, and then cool completely on a wire rack. 
9. Combine the glaze ingredients and drizzle over the cooled muffins (optional). 

Calories
274.41

Fat (grams)
4.85

Sat. Fat (grams)
2.84

Carbs (grams)
56.01

Fiber (grams)
0.56

Net carbs
55.45

Sugar (grams)
38.85

Protein (grams)
2.71

Sodium (milligrams)
268.16

Cholesterol (grams)
23.22

https://www.karenskitchenstories.com/2020/07/lemonade-muffins.html

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