Lemon Muffins — Muffin Monday

At the Pickwick Tearoom, we served this Lemon Tea Bread recipe all year long often making it into muffins.  When baked into a mini loaf it makes a wonderful tea sandwich sliced thinly and filled with a little cream cheese and lemon curd or lime curd. Delicious!

Made into muffins it is a wonderful breakfast treat; made into mini muffins it becomes a delightful addition to any tea tray.  The lemon glaze gives the tops an intense burst of lemony goodness.  When baking it into large loaves of bread, I sometimes brush the entire loaf of bread while it is warm with the glaze to give more bites of that yummy lemon crunch.

20180117_075315.jpg
A lemon glaze on these muffins gives a nice shine and a lemony crunch to your first bite.

Lemon Tea Bread

Makes 2 large loaves, 4 small loaves, or 18 muffins

  • 3 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2-cup sugar
  • 3/4 cup butter softened
  • Grated rind of 2 lemons, squeeze juice and reserve
  • 4 eggs, beaten
  • 1-cup milk
  • 1/2 cup sugar (for glaze)
  • 1/2 cup freshly squeezed lemon juice (for glaze)

20180117_063304.jpgDirections:

  1. Pre-heat oven to 350F.  Spray muffin tins or bread pans with cooking spray and set aside.  Instead of spraying muffins tins can line with paper muffin liners and set aside
  2. Whisk together flour, salt and baking powder and set aside
  3. Cream butter, and sugar in mixer just till well combined.
  4. Add lemon rind, add eggs one at a time beating to incorporate.
  5. Starting with flour mixture, alternate dry ingredients and milk when adding to egg & butter mixture.  Mix on lowest speed just till combined.  DO NOT over mix.
  6. Squeeze about 1 Tablespoon lemon juice into batter for better flavor.
  7. Fill pans a little more than ½ full
  8. Bake at 350F:  45 minutes for small, 1 hour for large loaf, 25 minutes for muffins, or until toothpick test clean
  9. Glaze tops of muffins with lemon glaze while still warm from the oven.

NOTE:  This recipe can be doubled.  Loaves can be frozen up to 3 months

GLAZE:

  1. Mix ½ cup sugar with ½ cup lemon juice.
  2. Brush loaves or muffins while still hot, then cool on wire rack.

Enjoy!20180117_075312

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