Lemon muffins are perfect for a light dessert after a rich meal or as a snack with a cup of tea. Are quickly to prepare and in addition are extremely tasty.
Ingredients
For muffins:
– 14 oz flour
– 1/2 teaspoon flour
– 1 sachet baking powder
– 8 oz unsalted butter
– 14 oz sugar
– 4 eggs
– 2 tablespoons lemon zest
– 8 fl oz milk
– 2 tablespoons and 1/2 freshly squeezed lemon juice
– vanilla essence
For icing:
– 1 cup very fat sour cream
– 1/2 cup powdered sugar
– 1-2 tablespoons lemon juice
Directions
Preheat oven to 375 degrees F and coat a muffin pan with special papers.
In a bowl add flour, salt and baking powder and mix well.
In another bowl mix the butter with sugar until you obtain a fluffy composition. Incorporate the eggs one at a time. Then incorporate lemon peel and a few drops of vanilla essence.
Incorporate half the amount of flour and one and a half tablespoon of lemon juice, then half the amount of milk. Finally add the remaining flour, remaining lemon juice and remaining milk. Do not mix excessively, because the muffins will not get fluffy.
Add the dough into the forms and bake them for about 17-20 minutes, or until are golden. Let muffins cool in the forms for 10 minutes, then remove them to a rack and let them cool until they reach room temperature.
To prepare the icing, beat the sour cream with the sugar until you get a hard paste. Gradually incorporate the lemon juice. Add one or two tablespoons, depending on your preference.
Decorate the muffins, after cooling, with the obtained icing. You can sprinkle a little lemon zest over.
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