Lemon Mini-Muffins with Lime-Scented Sugar

by FoodBabbles on April 23, 2011

Post image for Lemon Mini-Muffins with Lime-Scented Sugar

I think nothing says “Spring” quite like the flavor of lemon. That’s why it’s always such a prominent flavor in so many of the recipes I choose to make around this time of year. Sometimes it’s all about the lemon (like here or here or even here) and other times, lemon is just a small component (like here.)

In this particular case, it’s definitely all about the lemon… in fact, it’s about the whole entire lemon. Yep, that’s right. For these little lemon muffins, you utilize the whole lemon, rind and all (with the exception of the seeds.) At first I was a little leery of this idea. In fact, when I read “minced lemon,” I wasn’t exactly sure what that meant and had to read on. Yep, they meant the lemon, in its entirety. For all of you “waste not, want not” people this is right up your alley.

 Despite having all that lemon plus some lemon yogurt these little wonders are not at all tart or overpowered. These muffins are topped with a lime-scented sugar that absolutely makes the muffin. Truly, that sugar is my favorite thing about the lemon muffins and really brings such a nice, fresh finishing touch. It smells delightful and I’ve already started thinking to see what I else can use that sugar on or in because I just love it that much. The batch I sent out to my “testers” was down to only 3 left after an hour so I assure you, these one-bite wonders won’t last very long.




Lemon Mini-Muffins with Lime-Scented Sugar

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 muffins or 24 mini muffins

Lemon Mini-Muffins with Lime-Scented Sugar

From Cuisine At Home


  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup lemon-flavored yogurt
  • 2 tablespoons minced fresh lemon
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons sugar
  • 4 tablespoons unsalted butter, softened
  • 1 egg
  • 1/4 cup sugar
  • Chopped zest of 1 lime
  • 3 tablespoons unsalted butter, melted


  1. Preheat your oven to 350 degrees; coat one 12-cup mini muffin pan with nonstick spray. (I chose to use mini-cupcake liners.)
  2. Whisk the flour, baking powder, salt, soda, and nutmeg together in a bowl.
  3. Blend the yogurt, minced lemon, and vanilla together in a cup with a pour spout. (A large liquid measuring cup works well for this)
  4. Cream together 6 tablespoons of sugar and 1/2 stick of butter in a bowl with an electric mixer until light; add egg and beat well.
  5. Alternately blend flour and yogurt mixtures into butter, starting and ending with the flour mixture; until just combined. Be sure not to over mix. Fill cups of prepared muffin pan three-quarters full, then bake until a toothpick inserted in a muffin comes out clean, 20-25 mins. Cool briefly in the pan.
  6. Pulse the remaining sugar with lime zest in a food processor until zest is minced. Brush the warm muffins with 3 Tbsp melted butter and roll in sugar mixture to coat. Cool.
  7. Enjoy!

{ 6 comments… read them below or add one }

Rodino Ayala June 27, 2012 at 7:38 am

This looks simple enough to make and yummy to boot. Thanks for sharing this.


Kate June 27, 2012 at 10:22 am

Glad you like it!


Patricia September 2, 2012 at 12:34 am

Hi – Thanks for your lovely photos. As it’s Spring in Australia you inspired to make these yesterday. I subscribe to Cuisine at Home and made the recipe from the magazine. Your recipe differs in the amount of yogurt. They only call for 1/4 instead of your 1/2 cup. I also got 24 mini muffins instead of 12 as the magazine stated. Mine were done before 20 minutes. They were a hit at the party but I thought they could be a bit moister. Did you add extra you yogurt??


Kate September 2, 2012 at 10:55 am

Hello Patricia and thanks for your comment! I have made the Cuisine At Home original recipe and agree that they were dry. So yes, I did add extra yogurt and felt that added a bit more moisture to them. If you make them again in the future, that’s what I would suggest. It made a difference for sure!


Meghan March 26, 2014 at 10:30 pm

I made these tonight and they were amazing! The lemon flavor of the muffins is perfectly offset by the lime flavor and the sweetness of the sugar! Thanks for posting! 🙂


Kate March 29, 2014 at 5:14 pm

I’m so happy you enjoyed these! This is one of my favorite recipes.


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