Place the lemon in a pot with water.
Cook it for 20 minutes.
Preheat your oven to 190°C.
Whisk eggs and granulated sugar until pale and frothy.
Drain the lemons and remove any seeds.
Blend the entire fruit (peel and pulp) into a smooth puree.
Mix the milk, oil, vanilla, and lemon puree into the eggs.
Sift flour, baking powder, baking soda, and salt into the bowl.
Fold the mixture with a spatula until just combined.
Fill muffin liners ¾ full.
Bake for 18–22 minutes.
Cool the muffins completely on a wire rack.
Lemon Muffins
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Translated
Lemon muffins that are citrusy and moist, made by blending a whole simmered lemon directly into the batter.
None
Easy
50 min
Spiciness
None
Difficulty
Easy
Time
50 min
Preparation
10 min
Cooking
40 min
Allergens
Vegetarian
Pescatarian
Halal
- All-Purpose Flour
300 grams
- Lemon
1
- Milk
150 milliliters
- Sugar
240 grams
- Eggs (large)
4
- Vegetable Oil
120 milliliters
- Baking Powder
9 grams
- Baking Soda
4 grams
- Salt
4 grams
- Vanilla Extract
7 milliliters
Flora
318 Recipes
None
Easy
50 min
Spiciness
None
Difficulty
Easy
Time
50 min
Preparation
10 min
Cooking
40 min
Allergens
Vegetarian
Pescatarian
Halal
- All-Purpose Flour
300 grams
- Lemon
1
- Milk
150 milliliters
- Sugar
240 grams
- Eggs (large)
4
- Vegetable Oil
120 milliliters
- Baking Powder
9 grams
- Baking Soda
4 grams
- Salt
4 grams
- Vanilla Extract
7 milliliters
1 Recipe Reviews
Flora
(edited)easy to make and so delicious, even if you want to make other types of muffins you can take the same ingredients without the lemons and you‘ll have fluffy light muffins, i use the same base for blueberry muffins 🙌🏼♥️
10/10
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