How to bake lemon muffins. Video
Cupcakes are a quick option for homemade baked goods. They are made from crumbly dough with various additives – fruits, jam, nuts, spices. On top of the product, you can glaze over with lipstick, fruit or chocolate icing, sprinkle with powdered sugar. Try making delicate lemon muffins with a delicious crispy crust, which will appeal even to those who are not too fond of sweet pastries.
How to bake lemon muffins: video
You will need: – 180 g of butter; – 175 g of sugar; – 2 eggs; – 1 lemon; – 175 g of wheat flour; – 0,25 teaspoon of salt.
For icing: – 2 large lemons; – 100 g of sugar.
For decoration: – a few sprigs of red currants with berries; – powdered sugar; – egg white.
Instead of lemon for baking, you can use limes – muffins will acquire a subtler taste and aroma.
Melt the butter, add sugar and whisk. Wash the lemon thoroughly with a brush, dry and grate the zest on a fine grater. Place the zest in the butter mixture, add the beaten eggs. Sift flour, mix with salt and add portions to the mass. Stir everything thoroughly.
Lubricate the muffin tins with butter and pour the dough into them, filling the form no more than 2/3 of the volume. Place the muffins in an oven preheated to 180 degrees and bake for 15-20 minutes. Cupcakes should rise with a tall cap.
Juice two lemons and pour into a saucepan. Heat the lemon juice along with the sugar and stir the mixture until the crystals are completely dissolved. Pour the hot frosting over the freshly baked muffins, chill them slightly and remove from the molds.
Prepare cupcake decorations. Wash red currant sprigs and dry well. Dip them in egg white, letting excess drain. Then roll each branch in powdered sugar, shake off excess and set aside the branches to dry. When the powder dries, place the currants on top of the muffins and serve dessert with tea or coffee.
Red currant can be replaced with lemon zest, scalded with boiling water and mixed with powdered sugar
Cottage cheese muffins with candied lemon
You will need: – 1 glass of flour; – 1 teaspoon of vanilla sugar; – 75 g butter; – 100 g soft cottage cheese; – 2 tablespoons of kefir; – 0,5 teaspoon of baking soda; – 0,5 lemon; – 0,5 cups ready-made lemon candied fruits; – 3 eggs; – 0,5 cups of sugar; – powdered sugar for sprinkling.
Squeeze the juice out of the lemon and grate the zest. Mash butter, softened to the consistency of sour cream, with cottage cheese, granulated sugar and vanilla sugar until it is white. Whisking the mass, gradually add eggs, kefir, lemon zest and juice to it. Stir in the sifted wheat flour mixed with baking soda and quickly knead to a soft dough. Add chopped candied fruits and mix thoroughly again.
Grease muffin tins and fill 2/3 full with dough. Place them in a preheated oven and bake for about 15 minutes. Chill the finished muffins in the tins, then remove and sprinkle generously with powdered sugar. Serve cold or warm.