Sarah Kieffer shares her recipe for the citrus-flavored staple — and tips for making your muffins rise above the rest.

These Weight Watchers Pumpkin Muffins are perfect for getting you in the mood for fall! I mean, the Pumpkin Spice Latte ...

Gently mix in the flour and salt ... Use a piping bag to pipe the lemon curd into each muffin until oozing out of the top. Delicious with a cup of good coffee! Grease and line a 12-muffin tin ...

Glaze muffins one at a time by dipping, top down, into glaze and returning them to rack to let excess glaze drip onto baking sheet below. Wait 5 minutes and dip tops again.

Mix in the eggs, then fold in the flour, salt, baking powder, thyme and lemon zest. Fill each hole of the muffin tin until three-quarters full (it’s easiest to use an ice cream scoop ...

Add eggs, vanilla and lemon zest and whisk ... degrees and grease or line 12 muffin cups. Beat sugar, butter, honey, eggs and salt in large bowl to combine. Mix in flour, cornmeal and baking ...

Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well.

Start by preheating your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. In a small bowl, ...

lemon zest and juice and water until it's smooth. Add in the flour mixture and mix well, then fold in the blueberries. Pour batter into lined or sprayed (with cooking spray) muffin/cupcake pans ...

Add eggs, vanilla and lemon zest and whisk ... Preheat the oven to 400 degrees and grease or line 12 muffin cups. Beat sugar, butter, honey, eggs and salt in large bowl to combine. Mix in flour, ...