Recipe: Limoncello Muffins

Limoncello gives these muffins a fresh, zesty appeal

Credit: elana’s pantry

Lemon muffins can be made with Limoncello or fresh lemon juice


Limoncello is a fantastic Italian liquor, made from fresh lemons. It is intense and sweet. If you can’t find it at your local liquor store, simply use fresh lemon juice.



  • 1/4 pound unsalted butter

  • 1 cup granulated sugar

  • 2 whole eggs

  • 1 1/2 cups unbleached flour

  • 1/2 tsp. baking soda

  • 1/4 tsp. baking powder

  • Pinch of kosher salt

  • 1/2 cup buttermilk

  • 1 tsp. Limoncello or fresh lemon juice

  • Zest of 1/2 fresh lemon

  • 2 Tbsp. poppy seeds


  • 1/4 cup Limoncello or fresh lemon juice

  • 1/4 cup icing sugar


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, cream the butter until light, add the sugar and beat until fluffy.
  3. Add the eggs, one at a time, beating after each addition.
  4. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
  5. Add the dry mixture to the butter mixture, alternating with the buttermilk. Mix well after each addition.
  6. Add the Limoncello or juice, the lemon zest and poppy seeds.
  7. Spoon batter into muffin pans that have been lined with paper cups and bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean.
  8. Remove muffins from the oven.
  9. Mix together glaze ingredients and set aside until the muffins cool, then spoon the glaze over top.

Makes one dozen.

Courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.