Lemon Muffins
@under_baked Lemon Muffins Recipe. Just wanted to mention here that unfortunately my camera wasn’t recording when I scooped the buttercream on top of my muffins 😑. Has this ever happened to you? Makes 6 Muffins (multiply recipe as needed): 41g Softened butter 54g Eggs 16g Milk 54g White Granulated Sugar 1 tsp Vanilla Extract 1 tsp Baking Powder 1/8 tsp Salt 77g All Purpose Flour 15g Freshly squeezed lemon juice Lemon Zest from half a lemon German Buttercream: Check out my previous video on how to make a German buttercream. Add the lemon zest and 1-2 drops of lemon oil after the egg mixture has been tempered with the hot milk. Add 30g of freshly squeezed lemon juice after the custard has thickened. Preparation: 1. Preheat your oven to 190C (fan mode off) placing a baking rack at the lowest shelf of your oven. 2. In a bowl, using an electric mixer, cream the butter, sugar, lemon zest vanilla and salt on medium speed until light and fluffy (about 3 minutes). 3. Mix together the eggs and milk and gradually add it to the butter mixture (8-10 parts), mixing on medium speed and avoiding separation of the batter. 4. Sift the flour and baking powder over the batter and fold until 85% combined. Add the lemon juice in two portions and fold lightly until incorporated. 5. Pipe or scoop 42g of batter into lined muffin pan (this Amount may vary depending on the cup size of your muffin pan). 6. Bake for 17 minutes or until a cake tester inserted into the center of the muffin comes out clean. Let the muffins cool down to room temperature before decorating. 7. Using a 5.5cm ice cream scoop, top each muffin with 41g cream balls. 8. Garnish with Fresh lemon and fresh thyme. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #lemonmuffins #lemontok #fallbaking
♬ Mori no chiisana restaurant – 手嶌 葵
Lemony muffins topped with German buttercream that looks like scooped ice cream.
First published:
Last modified:
Lemon Muffins:
Equipment: 6 holes Muffins Tin, lined with cupcake liners.
Recipe: 6 Muffins
For the muffins:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 40g |
| Eggs | 55g |
| Milk | 16g |
| White Granulated Sugar | 55g |
| Vanilla Extract | 1 tsp |
| Baking Powder | 1 tsp |
| Salt | 1/8 tsp |
| All Purpose Flour | 77g |
| Lemon Juice | 15g |
| Lemon Zest | 7g |
For the lemon German Buttercream:
| Ingredient | Amount (g / units) |
| German Buttercream (prepare according to the recipe here) | 250g |
Preparation and assembly instructions:
For the muffins:
- Preheat your oven to 190C (fan mode off) placing a baking rack at the lowest shelf of your oven.
- In a bowl, using an electric mixer, cream the butter, sugar, lemon zest, vanilla and salt on medium speed until light and fluffy (about 3-4 minutes).
- Mix together the eggs and milk and gradually add it to the butter mixture (8-10 parts), mixing on medium speed and avoiding separation of the batter.
- Sift the flour and baking powder over the batter and fold until 85% combined. Add the lemon juice in two portions and fold lightly until incorporated.
- Pipe or scoop 42g of batter into lined muffin pan (this Amount may vary depending on the cup size of your muffin pan), regardless, take care not to fill the holes all the way through, just about 3/4 of the way.
- Bake for 17 minutes or until a cake tester inserted into the center of the muffin comes out clean. Let the muffins cool down to room temperature over a cooling rack before decorating.
German buttercream:
Prepare the buttercream as per the separate instructions.
Add the zest of one lemon and two drops of lemon oil (optional) before thickening the custard. Add about 10g of lemon juice to the custard after it had been cooked.
Assembly and decoration:
- Using a 5.5cm ice cream scoop, top each muffin with 41g cream balls.
- Garnish with Fresh lemon and fresh thyme.
