Description
Delight in these moist and tangy Lemon Muffins topped with fluffy whipped cream and a sprinkle of fresh lemon zest. Perfect for a light dessert or a refreshing breakfast treat, these muffins combine the brightness of citrus with creamy, airy texture for a luscious taste experience.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt or sour cream
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Additional lemon zest for garnish
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, which helps create a tender texture in the muffins.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the lemon zest, lemon juice, and vanilla extract for a bright citrus flavor.
- Incorporate Yogurt: Mix in the plain Greek yogurt or sour cream until the batter is smooth, adding moisture and richness.
- Combine with Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the muffins.
- Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool completely on a wire rack to prevent sogginess when topped.
- Whip Cream Topping: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form, creating a sweet and airy topping.
- Assemble and Garnish: Top each cooled muffin with a generous dollop of the whipped cream and sprinkle with additional fresh lemon zest for an elegant finish before serving.
Notes
- For a tangier twist, fold in 1/2 cup of fresh blueberries into the batter before baking.
- Store muffins unfrosted in an airtight container at room temperature for up to 3 days; add whipped cream just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin with cream
- Calories: 280
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
