Lemon muffins with lemon

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Prepare all products.

2. STEP 2

   

   Wash the lemon with water and wipe. Remove the zest using a coarse grater. Squeeze out about 2 tbsp. juice

3. STEP 3

   

   Sift flour and mix with baking powder. In order not to make a mistake in the proportions, it is better to sift 2/3 of the flour with baking powder, and 1/3 separately. And then add the flour in parts - first sifted with baking powder, then the remaining third, adjusting up or down (focus not on the amount of flour, but on the consistency of the dough, since flour, sour cream, etc. may differ in properties from different housewives and you may need either less or more flour)

4. STEP 4

   

   Beat the egg with sugar until fluffy.

5. STEP 5

   

   Add zest, lemon juice and vegetable oil.

6. STEP 6

   

   Add flour in parts and stir the dough until smooth.

7. STEP 7

   

   Add sour cream and mix well. The dough should turn out like thick sour cream.

8. STEP 8

   

   Pour the dough into silicone molds.

9. STEP 9

   

   Muffins are baked in the oven for 25-30 minutes at a temperature of 190 degrees. Remove the muffins from the baking sheet and after 10 minutes remove from the molds.

10. STEP 10

    

    Serve the muffins warm with tea. Bon appetit!

Comments on the recipe

Aziza

15.11.2023

4.5

I love lemon baked goods. I’ll share a great recipe for lemon pie 12 spoons. Try it.

Natasha I

15.11.2023

5

I made muffins using this recipe. For some reason, I haven’t particularly liked zest in baking since childhood, but tastes change with age, so I decided to try it. In the end, I was satisfied. I only added lime, not lemon. And I added zest to only one muffin. For comparison, this turned out to be very useful, because it tastes much better with zest, the taste turned out to be more intense. It’s a pity that I only got 6 pieces, but for the first time it’s even good, I don’t mind the products if it doesn’t work out or if the taste doesn’t suit you. But everything worked out for me, we ate it all at once, so next time I’ll make 2 or 3 times more at once. And in my successful experience, instead of lemon, you can use any citrus fruit - orange, tangerine, and lime. So the recipe is very good. P.S. By the way, the dough does not stick to the molds at all, the muffins come out almost on their own, and I did without paper backings.

Natalia M

15.11.2023

4.9

I think lemon baked goods are the most delicious) I made exactly six muffins, just like in the recipe. I used paper molds, I just like it better, and the baked goods look beautiful and elegant, and it’s easier to wash the mold. I didn’t use lemon zest, my daughter doesn’t like it, but I did add more lemon juice. The muffins turned out absolutely wonderful! They are incredibly fragrant! Lemon juice adds pleasant sourness and freshness. The texture of the dough is very soft, fluffy, they are just like clouds. The crumb is porous, springy, but not dry at all. The muffins are moist and very lemony! This is simply magical baking. Next time I will prepare several servings, especially since all the ingredients are available. I recommend everyone to try this simple but successful recipe!

hair that.face

15.11.2023

4.8

The cupcake is awesome. True, I don’t bother with molds - I immediately tripled the recipe into this muffin tin, well, the one with the hole)) The recipe is very simple and very tasty. If I'm lucky, I have one piece left for tomorrow. With my troglodytes - it doesn’t stay stale

Marina

15.11.2023

4.9

How many tablespoons of lemon juice are needed for 12 muffins?