Lemon Muffins
Supplies
INGREDIENTS (makes 10, in the pictures I halved the recipe to make 5)
- All-purpose flour: 250g
- Baking powder: 1.5tsp
- Baking soda: 0.5tsp
- Salt: 0.25tsp
- Granulated sugar: 135g
- Large eggs: 2
- Yogurt: 180mL
- Melted butter: 85g
- Zest & juice of a lemon
- OPTIONAL: Blueberry jam, frozen fruits, whipped cream & other toppings. 125g powdered sugar and 2-3 tbsp of lemon juice
EQUIPMENT
- Muffin cups - 10
- Large bowl
- Medium bowl
- Sifter
- Whisk
- Rubber spatula/wooden spoon
Prep
Preheat your oven to 220ºC. Sift your dry ingredients: flour, baking powder, baking soda, and salt into the big bowl before adding the sugar and lemon zest. Mix your wet ingredients: eggs, yogurt, melted butter, lemon juice, and vanilla extract with your whisk in the medium bowl
Mix
Combine the wet ingredients into the large bowl and stir lightly WITHOUT OVERMIXING. It shouldn't be perfectly blended, but rather thick and lumpy.
Bake
Pour the evenly batter into the 10 cups. Bake at the preheated 220ºC for the first 3 minutes before turning the oven down to 180ºC for an additional 12-17 minutes.
Final
Your muffins are done! Optional: rip off the paper cups and serve with aforementioned toppings. You can also make a lemon glaze by combining 125g of powdered/confectioner's sugar to 2-3 tablespoons of lemon juice.