They’re called “whole” lemon muffins for a reason, you know.
I’ve been intrigued by these muffins since I first saw the recipe: A whole lemon, skin – everything except the seeds – and all, goes into this muffin batter. The end result was promised to be a deeper lemon flavor, and it was. I love this idea – as a matter of fact, I’m already thinking about making whole orange muffins.
These muffins are incredibly light and fluffy, and I even opted to replace one cup of regular flour with whole wheat, making for an even “whole-r” muffin. I also love that these muffins aren’t overly sweet. You have the option to add a simple glazer of confectioners’ sugar, lemon juice, and a touch of vanilla, and there you can control how much sweetness you want to add. If you do opt to use this glaze, I would be sure to add enough sugar to thicken it enough, or let it sit and harden a bit before you try to use the glaze.
The recipe says it yields 12 texas-sized muffins at the top of the page, but when you read the instructions, it says to use 8 muffin cups. I’m not sure which is supposed to be correct, but I used regular-sized muffin pans and I got 18. I also had a problem in one of the pans with getting the muffins out safely after baking – not sure if it was the pan, but you may want to use muffin liners to be safe.
Head over to Tara’s blog for the complete recipe!