Lemon Muffin


Lemon Muffin

This soft and traditionally sweet little cake is very popular in England and the United States. It can be plain, embellished with dark or white chocolate chips, hazelnut chips, or pieces of fruit (raspberries, bananas, blueberries, orange peel).

Muffins, which are less dry than cookies, can be enjoyed, for example, with a cup of tea, as the English do. It can also replace breakfast toast.

Good advice: to keep your muffins for a few days, place them in an airtight container. Protected from light and humidity, they will remain soft as desired!

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•½ cup butter, (or margarine), softened

• ½ cup sugar

• zest of 1 lemon (about 1 tablespoon), grated

• 2 tablespoons milk

• 2 eggs, separated

• 3 tablespoons lemon juice, (about 1 lemon)

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

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• Preheat the oven to 375°F.

• Cream the butter, sugar, lemon peel, milk, and egg yolks in a mixing bowl until light and fluffy. Beat in the lemon juice.

• Combine the flour, baking powder, and salt in a separate bowl. Add to batter and mix just until blended.

• Beat the egg whites until soft peaks form, then fold them into the batter. Stir the batter only until the egg whites are just mixed with the rest of the muffin batter.

• Spoon into 12 greased muffin pan cups.

• Bake at 375°F 15 to 20 minutes, or until a toothpick or other tester inserted into the muffins comes out clean.


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