Lemon muffins

• 15 minutes to prepare • 20 minutes to cook • Serves 12

It's all about lemons' smell

 

These lemon muffins are light, fluffy, incredibly moist and are bursting with fresh lemon flavor. They’re bakery style muffins with beautiful tall, domed tops.

What I love most is how quick and easy they are to make. This recipe makes the best muffins for wonderfully delicious breakfast, snack or dessert.

They incorporate layers of flavors and textures: from the moist and fluffy lemon muffin, to the sweet and tart lemon glaze with lemon zest, these moist lemon muffins will delight your senses. Also, they are easy to make, bake and eat: they taste like you just bought them from the bakery, but are so simple to make. All you need is two bowls, a whisk and a muffin pan. Finally, the recipe requires only a handful of simple ingredients to make and you probably already have them in your house. 

Here are ingredients for a 12-serving recipe:

150 g sugar
130 g flour 00
50 g cornstarch
2 eggs
10 g vanilla baking powder
40 ml seeds oil
60 ml cow milk
2 lemons juice
1 lemon zest

1. Preheat oven to 180°
2. Mix the zest and the sugar with a whisk
3. Add the eggs and whisk again
4. Sift the flour, the cornstarch, and the baking powder. Add them to the mixture while keeping on mixing
5. Gradually add the milk, the lemon juice and the oil and whisk again until the mixture is smooth
6. Divide the batter in your muffin pan and fill each 1-cm to the top. You can make this recipe as 12 large muffins
7. Bake it at 180° for 20 minute. (Do not open the oven for at least the first half of the baking time and perform the toothpick test at the end, to be sure baking is done) 
8. Leave the muffins to cool a bit in the oven with the door open, then out of the oven

Nutrition Facts are detailed in the table below. Data is provided per serving.