Lemon muffin

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How to make lemon muffin

If you want a super practical snack option, this muffin is perfect! Let’s learn this lemon muffin.
5 from 1 review
Prep Time 7 minutes
Cook Time 17 minutes
Total Time 24 minutes
Course Cakes, Homemade food to sell, Sweets and Desserts
Cuisine British
Servings 9
Calories 218 kcal

Equipment

  • Oven

Ingredients
 

  • 2 units of Egg
  • 3 oz Plain yogurt (85g)
  • 1/4 cup Squeezed lemon 2 fl oz (60 ml)
  • Zest of 2 lemons
  • 1/4 cup Oil 2 fl oz (60 ml)
  • 1 and 1/2 cup Wheat flour 6 oz (180g)
  • 3/4 cup Sugar 4.8 oz (135g)
  • 2 tsp Chemical yeast 0.35 oz (10g)
  • 2 tbsp Pearl sugar 0.7 oz (20g)

Instructions
 

  • In a bowl, place the eggs, the squeezed lemon, the lemon zest, the yogurt and the oil and beat them.
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  • In another bowl, place the wheat flour and the chemical yeast and mix it.
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  • Add them sifted in the bowl of liquids and stir it just until be homogeneous.
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  • Distribute the dough in the pans, fill only 3/4 of the pan. I prefer to use na ice cream scoop to fill the pans.
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  • If you use silicone bakeware suitable for muffins, grease with a thin layer of butter, so that the droplets do not stick to the bottom and sides and fill with dough up to 3/4 of the pan.
  • Garnish with pearl sugar.
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  • Bring to preheated oven at 450º F (230º C) for 5 minutes.
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  • Then, reduce to 400º F (200º C) and leave for about 10-12 minutes.
  • Remove the dumplings from the bakeware and let them cool on a grill, so they don’t sweat.
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Notes

Valid to: 5 days at room temperature if stored in closed pot in a dry and airy place. 10 days under refrigeration (fridge) if stored in a tightly closed pot and 90 days under freezing (freezer). To defrost, just leave in the fridge for about 6 hours or at room temperature for 3 hours, or put in the microwave for 30 to 50 seconds.
 
Keyword lemon