Delicate muffins with lemon flavor
Try baking lemon muffins, and you'll get not only delicious cakes, but also great photos of the sweets you made yourself! Lemon juice adds a rich flavor, and zest adds a beautiful color. If desired, the recipe can be customized with various fillings, such as chocolate or raisins.
Lemon muffins
Ingredients:
- Eggs – 2 pcs. (large)
- Sugar – 150 gr.
- Lemons – 2 (large) - 3 pcs. (small)
- Flour - 450 gr.
- Milk – 150 ml.
- Butter – 130 gr.
- Salt – 1/5 teaspoon.
- Baking powder – 1 packet (2 teaspoons). You can substitute baking soda (1.5 teaspoons), but then the dessert might taste of baking soda, although this is a solution if you don't have any at home.
Optional:
- You can add filling to the muffins according to your taste: chocolate pieces, raisins or crushed almonds – 50-70g.
It is advisable to use dark chocolate, it will better highlight the sourness of our baked goods.
Recipe for making dessert:
- First, wash the lemons, use a special grater to scrape off all the zest (the yellow part) onto a plate, then squeeze the juice out of the lemons, removing the seeds.
- Mix the eggs, sugar and salt in a medium bowl, then begin to beat the ingredients until lightly foamed.
- Next, while whisking continuously, gradually add the softened butter. Beat for several minutes until the mixture is smooth.
- Turn the mixer to its slowest speed and add the lemon juice and zest to the mixture. Mix until completely smooth.
- Put the mixer aside, add baking powder, and mix with a whisk or fork. See the recipe.
- If you decide to add filling to the muffins, then mix the pre-washed and dried raisins/chocolate pieces/nuts with the previously sifted flour.
- Add flour or flour mixture with filling into the mixture in parts and mix carefully, being careful not to form lumps.
- After half the flour has been added and mixed, add the milk, preheated to lukewarm, to the mixture. Mix thoroughly, then stir in the remaining flour.
- Turn on the oven to 180-190 degrees (almost any baking recipe recommends this temperature).
- Place paper cups in a muffin tin and place the dough in each cup, but only fill 2/3 of each cup, as the dough will rise during baking.
- Place the pan in the oven for about 20 minutes. Five minutes before they're supposedly done, check the muffins with a toothpick. If the toothpick comes out clean and free of batter, the lemon muffins are ready! The key is to avoid overcooking these already dense treats.
This recipe is truly simple to make, and the result looks beautiful in the photos! Lemon muffins pair well with honey, or you can simply dust them with powdered sugar or vanilla sugar. If you're looking for a more advanced recipe, you can decorate them with whipped cream or condensed milk buttercream. However, lemon muffins are also delicious without any decorations or extra toppings!
