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Lemon muffin's

Lemon muffin's

With a pleasant taste, slightly sour ... the wet dough gives the feeling that it is syrupy :)

  • 2 eggs
  • 150 g margarine
  • 150 g sugar cough
  • 2 lamai
  • 225 g flour
  • 2 tablespoons starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 125 g powdered sugar (for glaze)

Servings: 10

Preparation time: less than 15 minutes

Lemon muffin's RECIPE PREPARATION:

-Mix margarine with caster sugar and eggs.
-Wash the lemons with hot water; grate the peel and squeeze the juice. Set aside 2 tablespoons of juice (for icing).
-The rest of the lemon juice and lemon peel are incorporated into the egg composition.
-Flour is mixed with starch, baking powder and baking soda and added to the composition
-Mix well until all the flour is incorporated
-Heat the oven to 200 degrees, grease the molds or line them with paper muffin holders, insert the dough inside
-Bake for about 25 minutes.
Icing: mix the preserved lemon juice with powdered sugar and garnish the muffins


Can I make these without any sweetener?

  • Yes, but these really do benefit from just a touch of sweetness as there is nothing else to sweeten them. If you’re looking for a completely sweetener-free way to enjoy these lovely spring flavors, I recommend adding almond extract, lemon zest, and poppy seeds to these breakfast cookies. The naturally sweetness from the mashed banana in that context works beautifully.

Can I just use oats instead of flour?

  • If you prefer not to eat flour and it makes you more comfortable, you could pulse some oats and almonds in a food processor to a consistency that works for you. The more finely they are ground, the better the texture of these muffins will be.

Lemon Buttermilk Muffins

Buttermilk is understated - a quiet, old-fashioned ingredient that brings its own small delight to summer dishes. Yet a bit of buttermilk imparts a tangy and refreshing edge to cakes, salad dressings, even ice cream.

The secret is its sour taste, which adds a little acidity but also a homeyness. Originally, buttermilk was the leftover milk after churning butter from whole cream. It’s now typically made from pasteurized skim milk, with a culture added to develop the flavor and produce a creamier texture.

You might not think of buttermilk as a flavoring for ice cream, but it works perfectly. This vanilla bean ice cream is not as sweet - but also not as bland - as scoops of vanilla try it with summer berries or as a topping for fruit crisps and pies.

The lemon buttermilk muffins capture that old-time taste, and guess what - buttermilk marries well with lemon. Serve the muffins for breakfast or with afternoon tea or coffee.

The cake, included here from “The Cake Bible,” is a wonderful warm weather dessert - the buttermilk enriches the cake’s buttery taste. It’s best served with whipped cream and fresh fruit.

Buttermilk is lower in fat and cholesterol than regular milk and comes in low-fat varieties. It will last up to two weeks in the refrigerator, but often will be fine for baking even after the expiration date.

You can create a buttermilk substitute when baking if you have none on hand: Add enough milk to one tablespoon of lemon juice or white vinegar to equal one cup. Stir and let the mixture stand for about five minutes. Buttermilk should not be substituted for regular milk in recipes, however.


Grandma's Lemon Almond Ricotta Muffins

    2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 1 teaspoon sugar or more as needed for sprinkling 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon finely grated lemon zest (from 2 lemons) 1 cup whole-milk ricotta cheese 1 large egg 1 tablespoon fresh lemon juice 1/2 teaspoon almond extract 1/3 cup thinly sliced ​​almonds
30 Makes 12

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.


The Best Muffin Trick

I’ve been using this muffin trick for years and SWEAR by it. Fill your muffin cups / liners all the way to the top. Bake the muffins for just 5 minutes at high temperature. Reduce the temperature for the remaining bake time. This initial hot burst of air lifts the muffins straight up, creating a solid dome. The rest of the time at a normal baking temperature cooks the center of the muffin.

NOTE: This only works with certain muffin batters. Muffin batter has to be thick and sturdy, like most of the muffin recipes on this site including today’s.


Bakery-Style Lemon Blueberry Muffins

Sometimes we just need to get away from it all, and usually, it’s just when we can’t. Why is it that days can feel endless and yet time just never seems to stop? I was really busy before I became a mother, and now - well, getting through my days and actually checking things off my list feels like a small miracle. How do I make this happen? Here’s my secret: If we honor our downtime with the same reverence as we do our productive time, we actually can have the energy to get it all done.

Here is where I urge you to stop, put down whatever it is you are trying to finish, sneak away into the kitchen, and make my delightful Lemon Blueberry Muffins! They take no time at all to mix together and before you know it, you will be nourishing your senses with the smell and taste of tart lemons, fresh blueberries, and a soft, sweet muffin. Make a few minutes feel like a long, quiet morning, and get the break you need with my Lemon Blueberry Muffins!

What Are Lemon Blueberry Muffins?

Lemon blueberry muffins are simply my muffin recipe with fresh or frozen blueberries and lemon zest added in. Lemon zest is the very outer yellow part of the lemon skin - it is what lemon extract is made from, and it gives my muffins a bright, fresh flavor. I don’t use lemon juice because when baked, the flavor is too subtle, and lemon extract can give a bitter taste.

What You Need To Make Lemon Blueberry Muffins

  • A 12-cup muffin tin
  • 8 paper muffin liners
  • A microplane or fine grater
  • 2 mixing bowls
  • A whisk
  • A rubber spatula
  • Measuring spoons
  • Measuring cups

How To Make Lemon Blueberry Muffins

This is honestly as simple as mix and bake! Can you imagine having Lemon Blueberry Muffins ready for breakfast? Heaven. Here’s how easy it is (and don’t forget to get the full recipe with measurements, down below):

  1. Preheat the oven to 375 ° (190 ° C) and line 8 muffin cups with paper liners.
  2. In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest.
  3. In another bowl, whisk together flour, baking powder and salt.
  4. Mix the wet and dry ingredients until fair combined.
  5. Gently fold in the blueberries.
  6. Spoon batter evenly into the 8 prepared muffin cups.
  7. Bake for 35-40 minutes, or until a knife inserted into the center of a muffin comes out clean.
  8. Let cool in the tin for ten minutes before removing from tin.

How Do I Store Lemon Blueberry Muffins?

Store these muffins in an airtight container at room temperature for up to three days. These muffins can also be frozen in an airtight container for up to two months. Defrost in a 300 ° F (150 ° C) oven or just pop in the microwave for a minute.

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Gemma’s Pro Tips for Making Lemon Blueberry Muffins

  • The best zest: A microplane makes zesting quick work. A fine, sharp cheese grater will work if you don’t have a microplane. Either way, when zesting, make sure to only remove the yellow part of the skin and try not to get any of the white pith which can give the muffins a bitter taste.
  • Another zest tip! Zest can clump up. When mixing the zest into your wet ingredients, check to make sure that it is evenly distributed through your batter before you add the dry ingredients.
  • Any blueberries will do! Fresh or frozen blueberries will work fine in the recipe. If they are frozen, do not defrost before mixing into your batter!
  • You can use other berries! You can replace the blueberries with an equal amount of fresh or frozen raspberries or blackberries so something different but just as delicious. I don’t recommend strawberries as they release too much water and can result in a soggy muffin.

Make More Muffins!

And don’t forget to buy my Bigger Bolder Baking cookbook for more recipes!


Recipe Summary

A great lemon-poppy seed muffin can be hard to come by — they’re either too sweet, too oily, or too dense. Not here. This one-bowl recipe turns out a dozen ultra-tender, just-sweet-enough muffins that are right at home alongside black tea or a cappuccino. The glaze on top has a hint of rose extract to enhance the lemon flavor (though you can skip it if you're not a fan, of course). Rubbing the lemon zest into the sugar not only adds floral notes to the muffins, it draws out the flavor-packed oils from the peel.