Share these exquisite treats, perfect for breakfast or as a snack. Muffins have become a classic in baking, with countless flavor variations. Today’s sweet recipe is for delicious muffins filled with lemon cream, offering a unique twist on the traditional fillings of dulce de leche or jam. This recipe is...
Ingredients
For the Lemon Cream
cornstarch30g
egg yolks2
sugar50g
milk300g
zest lemon1
For the Muffin Batter
- sugar200g
flour220g
eggs4- zest lemon1/2
- juice lemon1/2
sunflower oil200g
baking powder2tbsp
salt1pinch
Nutrition (per serving)
Calories
316.4kcal (15.82%)
Protein
3.6g (7.26%)
Carbs
35.9g (13.05%)
Sugars
20.8g (41.66%)
Healthy Fat
16.7g
Unhealthy Fat
2.1g
% Daily Value based on a 2000 calorie diet
How to make Lemon Cream-Filled Muffins
Lemon Cream
- Step 1
In a saucepan, combine the egg yolks, milk, sugar, cornstarch, and lemon zest. Mix everything together.
- Step 2
Cook the mixture over low heat, stirring constantly, until it thickens into a creamy consistency. Remove from heat and set aside.
Muffin Batter
- Step 1
In a bowl, sift together the flour, salt, and sugar. Make a well in the center and add the beaten eggs, lemon juice, and lemon zest. Finally, add the oil and mix everything well until the ingredients are fully incorporated and the batter is smooth and homogeneous.
- Step 2
Grease and flour your muffin molds. Fill each mold halfway with the batter, add a small amount of lemon cream in the center, and then cover with more batter.
- Step 3
Fill the molds only up to ¾ full to allow the batter to rise during baking.
- Step 4
Place the molds in the refrigerator for 30 minutes to let the batter rest.
- Step 5
Remove the molds from the refrigerator and sprinkle a little sugar on top of each muffin.
- Step 6
Bake in a preheated oven at 200°C (392°F) for about 15 to 20 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
316.4kcal (15.82%)
Protein
3.6g (7.26%)
Carbs
35.9g (13.05%)
Sugars
20.8g (41.66%)
Healthy Fat
16.7g
Unhealthy Fat
2.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to stir the lemon cream constantly while cooking to avoid lumps.
Refrigerating the batter helps the muffins rise better during baking.
Sprinkling sugar on top before baking adds a delightful crunch to the muffins.
FAQS
Can I use a different type of oil?
Yes, you can substitute sunflower oil with another neutral-flavored oil like vegetable or canola oil.
How do I store the muffins?
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze these muffins?
Yes, you can freeze the muffins for up to 3 months. Thaw them at room temperature before serving.
Can I use a different filling instead of lemon cream?
Yes, you can use other fillings like jam, dulce de leche, or chocolate cream.
What can I use if I don't have lemon zest?
If you don't have lemon zest, you can use a small amount of lemon extract for flavor, but the zest provides a fresher taste.
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