I’ve had a lemon plant for ages. I mean AGES. That lemon plant has been around for longer than I can remember. It is supposed to take 4-12 months, but it’s been much longer than that. The problem is the lemons still look like limes. They are completely green, and are not near close to becoming lemons. So instead whenever I need lemons I have to buy them.
One evening while looking at the lemon plant, an idea occured to me for lemon muffins. After all they are delicious. So I started crafting a recipe, tweaking here and there, and finally I have a lemon muffin recipe.
It only uses 2 bowls, takes 40 minutes in all. And trust me they are 1000% worth it. They are, perfectly sweet, tart, tender, fluffy, and delicious! They are irresistible. You must try the recipe. You won’t regret it. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #andrettistaste on Instagram.
- For the muffins-
- 325g plain flour
- 1¾ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon coarse salt
- 225g, plus more for sprinkling (optional)
- 2 large eggs, room temperature
- 1½ teaspoons lemon zest plus 60ml lemon juice
- 60ml whole milk, room temperature
- 1 stick unsalted butter, melted and cooled
- For the Glaze-
- 150g icing sugar
- 20ml milk
- Preheat oven to 180 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
- Divide batter evenly between muffin cups, adding a scant 60g cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.