Description
Delight in these moist and zesty Lemon Muffins topped with luscious whipped cream and a sprinkle of fresh lemon zest. Perfectly baked with a balanced blend of citrus and sweetness, these muffins make a refreshing dessert or a bright addition to your breakfast or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup whole milk
- ½ cup unsalted butter, melted
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to combine evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the whole milk, melted butter, eggs, fresh lemon juice, lemon zest, and vanilla extract until fully blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can affect the muffins’ texture.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before adding the topping.
- Prepare Whipped Cream: While the muffins cool, beat the heavy whipping cream with powdered sugar until soft peaks form—firm yet light and fluffy.
- Top Muffins: Add a dollop of whipped cream to each cooled muffin and sprinkle with the remaining lemon zest for a fresh, citrusy finish.
Notes
- For a lighter version, substitute some of the butter with Greek yogurt.
- Store muffins without the whipped cream topping in an airtight container for up to 3 days.
- Add whipped cream just before serving to maintain the best texture and freshness.