Lemon Muffin
Ingredients – 12 servings
- 2 tablespoon Mascarpone
- 3 pcs Egg
- 1 pcs grated lemon zest Lemon Zest
- a little, freshly squeezed Lemon juice
- 130 g Granulated Sugar
- 1 package Vanilla Sugar
- 1 package Baking Powder
- 150 g (at least 80% fat content) Butter
- 150 g (all-purpose flour) Flour
Preparation
Preheat the oven! Preheat the oven to 175 °C, in top and bottom baking mode. Place paper liners in the muffin tin.
Cream the butter and sugar! Cream the soft butter with the sugar and vanilla sugar until smooth. Add the eggs, then mix the batter until smooth.
Add the lemon and mascarpone! Mix the mascarpone, the grated zest of one lemon, and a little lemon juice into the batter.
Incorporate the dry ingredients! Add the flour and baking powder, then mix until you have a homogeneous batter. Do not overmix to keep the muffins soft.
Divide into the molds! Distribute the batter into the muffin liners, filling them about two-thirds full.
Bake! Place in the preheated oven and bake for about 20 minutes, until the tops of the muffins are nicely golden. Check with a toothpick to see if they are baked through.
Let cool, then serve! Let the muffins rest in the tin for a few minutes, then transfer to a wire rack. Once cooled, you can dust with powdered sugar if desired.
● Room temperature ingredients: butter, eggs, and mascarpone mix more easily if you don’t take them directly from the fridge.
● Use fresh lemon: the grated lemon zest gives the muffin its truly intense, fresh aroma. Only grate the yellow part of the peel.
● Do not overmix the batter: as soon as it comes together, stop mixing to keep the cake softer.
● Watch the baking time: ovens may vary, so it's worth doing a toothpick test around 18–20 minutes.
