When life gives you lemons, make lemon muffins. These lemon muffins. Light, fluffy, cakey and tangy, they have it all.
I just got back from a 2-day bachelorette party for a dear friend. We spent most of the day hanging out at the pool, talking (girl talk!), and drinking Lambrusco in style. Yep, the good life.
We stayed in a beautiful villa surrounded by enormous citrus trees full of fruit. The owner of the property said we could pick as much as we like. How fun is that? We came back to the house with our hands full of fresh fruits. I picked like 20 lemons.
When I got back home, I had to figure out what to do with all these lemons! I decided to make muffins. I only used one and half lemons , but that’s a start, right?
The muffins are fluffy and moist and have a cakey texture. Their lemony flavor and scent are amazing. They also have just the right amount of sweetness. I couldn’t stop eating them.
The muffins are wonderful for breakfast and are a great way to start your day.
Remember the Bakery-Style Muffins Recipe I shared with you? I talk there about the difference between a bread-like muffin and a cakey muffin. This one is less bread-like and more cakey. I like my fruity muffins to be cakey. To achieve this, I used more eggs and fat (I chose butter, because buttery lemon cakes taste really good) . The liquid I chose to use was yogurt, which makes the muffins light, tangy and moist.
You don’t need a mixer for these muffins. They are made by using the muffin method, which means mixing the dry ingredients in one bowl, the liquids in another bowl and then combine the two together. Doesn’t get any easier than that!
To make them even prettier and yummier I made a sticky lemon drizzle topping, which is really easy to make! Just mix powdered sugar and a bit lemon juice together. When drizzled on top of the muffins, it gives them a nice lemony-sugary crust. You don’t have to add it, but I definitely recommend it … it’s so good!
Everyone who tasted these muffins first said “YUM!”, and then asked for the recipe.
Well, here you go. Enjoy!
- 1¾ cups (250 grams or 8.8 ounces) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (135 grams or 4.7 ounces) granulated sugar
- 2 large eggs
- ¾ cup yogurt
- 6 tablespoons (85 grams) butter, melted
- zest and juice of one lemon (mine yielded about 1 tablespoon zest and ¼ cup juice)
- ½ teaspoon vanilla extract (optional)
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
- In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
- In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
- In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
- When the muffins are cooled, pour the drizzle over the muffins.
- Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.