Bakery Style Lemon Muffins
About this recipe
These Lemon Muffins are a celebration of all things lemony. Their delicate sweetness is balanced by a zesty tang of curd, makes them perfect for spring and summer indulgence. Yet, I wouldnt stop in only these seasons - these will bring brightness to the dullness of days.
As muffins can be dry, a blend of milk, oil, and melted butter ensures a texture of the muffin is light and fluffy. But what truly sets these Lemon Muffins apart is their versatility. You can freeze them, for three month then thaw them at room temperature, and they'll taste just as fresh and delightful as the day they were baked.
If you love muffin make sure to check out my popular muffin recipes too: Triple Chocolate Muffins, Raspberry & White Chocolate Muffins, Carrot Cake Muffins
Pearl Sugar
If you want to take your muffins to bakery level you need to add pearl sugars to your lemon muffins. Pearl sugar isn't just for looks on muffins; it adds a delightful crunch to the top. Unlike regular sugar, it maintains its shape during baking, creating pockets of sweetness without making the muffin overly sweet. Its larger granules also prevent it from dissolving completely, letting the lemony flavors shine through. Plus, it adds visual appeal, making each muffin irresistible. These can be made without them but honestly it makes a huge difference!
Lemon Zest
Unwaxed lemons are a must especially when used in baking. Firstly, their zest contains essential oils bursting with flavor, providing a more intense and authentic lemon taste compared to waxed lemons. When mixed with sugar, the abrasion from granules releases these oils, infusing the mixture with robust citrus notes. This process enhances the overall flavor profile of baked goods, ensuring a vibrant and aromatic experience with every bite.
Bakery Style Lemon Muffins FAQs
Where can I get the pearl sugar from?
I bought the pearl sugar from Amazon here. You'll have some leftover but dont worry I'll have loads of recipes containing them!
How can I get my muffins fluffy and not dense?
Don’t overmix the batter. Overmixing the batter will make your muffins tough. Just mix the wet and dry ingredients until they are just combined.
How long can I store these muffins for?
You can store these muffins in an airtight container in the refrigerator for up to 5 days or store these muffins for up to 3 months in the freezer. To thaw frozen lemon muffins, simply let them thaw at room temperature for a few hours.
How do I make lemon muffins not dry?
This recipe uses a mixture of milk,oil and melted better so they definetly will not be dry, But, be careful not to overmix the batter; stir until you cant see the flour then your done!
Where can I find the muffin liners from?
You can find them in Waitrose and also from Amazon here.
Ingredients
- 100ml sunflower oil
- 75g melted butter
- 150ml whole milk
- 1 large egg
- 300g self-raising flour
- 200g caster sugar
- 3 lemons, zested
- 1 lime, zested
- 1 tsp lemon extract
- 50g pearl sugar
- 200g lemon curd
- 100g icing sugar + 2 tbsp water
- 200ml sunflower oil
- 150g melted butter
- 300ml whole milk
- 2 large egg
- 600g self-raising flour
- 400g caster sugar
- 6 lemons, zested
- 2 lime, zested
- 2 tsp lemon extract
- 100g pearl sugar
- 400g lemon curd
- 200g icing sugar + 4 tbsp water
- 300ml sunflower oil
- 225g melted butter
- 450ml whole milk
- 3 large egg
- 900g self-raising flour
- 600g caster sugar
- 9 lemons, zested
- 3 lime, zested
- 3 tsp lemon extract
- 150g pearl sugar
- 600g lemon curd
- 300g icing sugar + 6 tbsp water
Ingredients
- 100ml sunflower oil
- 2.6oz melted butter
- 150ml whole milk
- 1 large egg
- 10.5oz self-raising flour
- 7oz caster sugar
- 3 lemons, zested
- 1 lime, zested
- 1 tsp lemon extract
- 1.7oz pearl sugar
- 7oz lemon curd
- 3.5oz icing sugar + 2 tbsp water
- 200ml sunflower oil
- 5.2oz melted butter
- 150ml whole milk
- 1 large egg
- 21oz self-raising flour
- 14oz caster sugar
- 3 lemons, zested
- 1 lime, zested
- 1 tsp lemon extract
- 3.4oz pearl sugar
- 14oz lemon curd
- 7oz icing sugar + 4 tbsp water
- 200ml sunflower oil
- 15oz melted butter
- 150ml whole milk
- 1 large egg
- 31.5oz self-raising flour
- 21oz caster sugar
- 3 lemons, zested
- 1 lime, zested
- 1 tsp lemon extract
- 5oz pearl sugar
- 21oz lemon curd
- 10.5oz icing sugar + 4 tbsp water
Instructions
- Preheat your oven to 200°C (392°F) and line a muffin tin with paper liners following the video.
- In a mixing bowl, add your zested lemon, lime and sugar and use your finger tips to rub the ingredients together to damage the cells of the lemon zest, releasing their natural citrus oils and infusing the sugar.
- Next, add the sunflower oil, softened butter, whole milk,lemon extract and egg. Mix until homogenous.
- Add the self raising flour and mix until just combined. Be cautious not to overmix; a few lumps are okay!
- When placing your muffins cases in the pan ensure you don't overcrowd your pan, use a space out method similar to how I did in my video, this will allow the muffins to rise to it's full potential
- Fill the muffin cups about 2/3 full with the batter. You can use an ice cream scoop or a spoon for this.
- Then top with your pearl sugar, you want to add a small amount then swirl this into the top of the muffin.
- Once swirled add some more focusing on the middle of the muffin, as the cake rises the sugar will move outwards so focus on making sure theres plenty in the middle.
- Change the temperature of your oven to 180°C (350°F) and bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary, so keep an eye on them towards after the first 18 minutes.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- After cooling for 20 minutes fill a piping bag with lemon curd then using a knife pierce a small hole into the top of the muffin to the bottom and fill each muffin with lemon curd.
- For the glace icing combine icing sugar, lemon extract and water until a very thick paste.
- Fill another piping bag with your icing and pipe a circle on top of the lemon curd.
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