Description
Delightfully light and zesty lemon muffins topped with fluffy whipped cream and fresh lemon zest, perfect for breakfast or a refreshing snack.
Ingredients
Scale
Muffins
- 2 cups all-purpose flour
- ¾ cup sugar (plus extra for sprinkling on top)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons lemon zest (plus extra for garnish)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional lemon zest for garnish
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Muffins: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the whole milk, melted unsalted butter, eggs, 2 teaspoons lemon zest, fresh lemon juice, and vanilla extract until smooth and well incorporated.
- Combine Batter: Pour the wet ingredient mixture into the dry ingredients and gently fold together until just combined, being careful not to overmix to ensure tender muffins.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups and sprinkle the tops generously with extra sugar to add a satisfying crunch.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are done.
- Cool Muffins: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Make the Whipped Cream: In a chilled mixing bowl, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form, creating a light and airy topping.
- Prepare for Topping: Transfer the whipped cream into a piping bag for neat application or use a spoon for a rustic dollop.
- Top the Muffins: Once the muffins have fully cooled, add a generous dollop or pipe of the whipped cream on top of each muffin.
- Garnish: Sprinkle freshly grated lemon zest over the whipped cream to enhance the citrus aroma and flavor.
- Optional Finishing Touch: Lightly dust each muffin with powdered sugar for an elegant and sweet finish.
Notes
- Do not overmix the batter; overmixing can lead to dense muffins.
- For stronger lemon flavor, add more lemon zest but be careful as the pith can make it bitter.
- Ensure muffins are completely cooled before adding whipped cream to prevent it from melting.
- You can substitute whole milk with buttermilk for a tangier taste and softer texture.
- Whipped cream topping is best served fresh; store muffins without topping if preparing ahead.
