Lemon Loaf Muffins | How to Freeze Lemons for Baking
Did you know that you can freeze lemons?
As a home cook who prefers to have ingredients on hand instead of hitting the grocery store often, I was floored to learn that you could freeze lemons to have on hand anytime you want to add fresh lemon juice to a recipe!
How convenient to just pull out a lemon from the freezer, thaw it, and then craft up meals & baking with fresh lemon juice! Lemon muffins, lemon loaf, lemon cake, lemon chicken, and so much more!
A number of years ago, I worked as a hospital pharmacist in a larger hospital in the city. I didn't eat in the cafeteria very often, but I sure had a love for the lemon loaf that the cafeteria always had on hand, day and night. The lemon loaf in the cafeteria rivalled the lemon loaf you find at Starbuck's. So yummy and sweet! I had to figure out how to re-create this lemon treat at home.
I've adapted to recipe into a muffin recipe since muffins are way easier to pack in lunches and quicker to bake!
So grab a few lemons, freeze some of them for later, and get making this lemon loaf muffins recipe today!
How to Freeze Lemons:
- tuck them whole into a freezer bag or airtight container (to block them from absorbing smells & tastes from the freezer)
- put the container in the freezer
- pull them out one at a time to thaw and use in your baking & cooking
- try to use them within about 6 months
Lemon Loaf Muffins Recipe
- 1/2 cup butter, melted
- 3/4 cup white sugar
- 1 large egg
- 1/3 cup lemon juice, fresh or bottled
- 1/3 cup buttermilk or milk
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons lemon juice
- 1 cup icing sugar
Preheat oven to 350F. Line 12 muffin tins with paper muffin liners or grease well.
In a large bowl, cream butter and sugar until combined. Add egg and beat until fluffy. Mix in lemon juice, milk, and vanilla.
In a separate medium bowl, mix flour, salt, baking powder, and baking soda.
Add dry ingredients to wet ingredients and mix until just combined.
Fill 12 cup muffin cups evenly with batter. If you'd prefer, you can skip the glaze (below) and sprinkle each muffin with a little bit of coarse sugar (also called raw or turbinado sugar).
Bake for 22 to 25 minutes until a toothpick inserted in the centre comes out clean.
Cool for 5 minutes, then move to a cooling rack to cool completely.
Mix icing sugar and lemon juice. Drizzle over muffins.