Lemon Slice Muffins

These Lemon Slice Muffins are a delightful twist on classic baking, combining the bright acidity of fresh lemons with a tender, cake-like texture. The recipe features whole lemon slices nestled into each muffin, creating a beautiful presentation and an intense burst of citrus flavor in every bite. The batter is infused with lemon zest and a simple syrup made from lemon juice and sugar, ensuring the flavor permeates the entire crumb. Perfect for brunch, afternoon tea, or as a refreshing dessert, these muffins strike the ideal balance between sweet and tart. They are surprisingly easy to make with common pantry staples like flour, butter, and eggs. Serve them warm from the oven for the best experience, or pair with a cup of coffee for a comforting treat. The moist texture comes from the milk and eggs, while the baking powder and soda provide a light rise.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 792.1

Dietary: Vegetarian

Description

These Lemon Slice Muffins are a delightful twist on classic baking, combining the bright acidity of fresh lemons with a tender, cake-like texture. The recipe features whole lemon slices nestled into each muffin, creating a beautiful presentation and an intense burst of citrus flavor in every bite. The batter is infused with lemon zest and a simple syrup made from lemon juice and sugar, ensuring the flavor permeates the entire crumb. Perfect for brunch, afternoon tea, or as a refreshing dessert, these muffins strike the ideal balance between sweet and tart. They are surprisingly easy to make with common pantry staples like flour, butter, and eggs. Serve them warm from the oven for the best experience, or pair with a cup of coffee for a comforting treat. The moist texture comes from the milk and eggs, while the baking powder and soda provide a light rise.

Ingredients

3 Lemons
1 tablespoon Water
1/2 cup Sugar
6 tablespoon Unsalted Butter
2 cup Flour
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 Eggs
1 cup Milk

Directions

1
Preheat oven to 400F (200C).
2
Butter a standard 12-cup muffin tin thoroughly.
3
Finely grate the zest from the lemons, removing only the bright yellow portion of the peel.
4
In a small saucepan, combine the lemon zest, 1 tablespoon water, and 1/4 cup of the sugar.
5
Stir over medium heat for about 2 minutes, just until the sugar dissolves.
6
Add the butter to the saucepan and stir until melted, about 1 minute longer. Set aside to cool slightly.
7
Peel the remaining skin from the lemons and discard it.
8
Cut the lemons crosswise into slices about 1/4 inch thick, discarding any seeds. You will need about 12 nicely shaped slices.
9
Place about 1 teaspoon of the remaining sugar in the bottom of each prepared muffin cup.
10
Place one lemon slice on top of the sugar in each cup.
11
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
12
In a larger bowl, whisk together the eggs, milk, and the reserved lemon-butter mixture until smooth.
13
Add the dry ingredients to the wet ingredients and stir just until combined; do not overmix.
14
Spoon the batter into the muffin tins, filling each cup about 3/4 full.
15
Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes.
16
Immediately invert the tins to release the muffins. If they resist, gently nudge them loose with a knife.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 792.1kcal

% Daily Value *
Total Fat 22.9g36%
Saturated Fat 13.0g65%
Cholesterol 142.8mg48%
Sodium 2846.5mg119%
Total Carbohydrate 129.1g44%
Dietary Fiber 4.5g18%
Sugars 34.7g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use lemons that are uniform in size to ensure even slices.

If the muffins stick to the pan, ensure the tin is well-buttered or use non-stick muffin cups.

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

To freeze, wrap cooled muffins individually in plastic wrap and place in a freezer bag for up to 3 months.

Keywords: lemon, muffins, citrus, zest, baking, breakfast, snack, homemade, easy, quick, brunch, tea, dessert, vegetarian, flour, butter, eggs, milk, sugar, fresh, slice

Read it online: https://www.chefs-mate.com/recipe/lemon-slice-muffins/