Description
These Lemon Muffins with Whipped Cream and Lemon Zest are a delightful treat combining moist, citrus-infused muffins with a light and fluffy whipped cream topping. Perfect for breakfast, brunch, or a sweet snack, these muffins feature a tender crumb with a burst of fresh lemon flavor, complemented by a sweet crunch from sugar sprinkled on top.
Ingredients
Scale
Muffins
- 2 cups all-purpose flour
- ¾ cup sugar (plus extra for sprinkling on top)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons lemon zest (plus extra for garnish)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Lemon zest for garnish
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Muffins: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined to distribute the leavening and seasoning evenly.
- Mix Wet Ingredients: In another bowl, whisk the whole milk, melted butter, eggs, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and uniform.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; avoid overmixing to maintain a tender muffin crumb.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups and sprinkle the tops with extra sugar for a sweet, crunchy finish.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Muffins: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preventing soggy bottoms.
- Make Whipped Cream: In a clean mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, ensuring a light and airy topping.
- Prepare for Topping: Transfer the whipped cream to a piping bag for neat and easy application, or use a spoon if preferred.
- Assemble Muffins: Once the muffins are completely cool, top each with a generous dollop of the whipped cream to add richness and contrast to the tangy muffin.
- Garnish: Sprinkle freshly grated lemon zest over the whipped cream for a bright, decorative touch and enhanced lemon flavor.
- Optional Finishing Touch: Lightly dust with powdered sugar for an elegant and sweet finish before serving.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Ensure muffins are completely cool before adding whipped cream to prevent it from melting.
- Use fresh lemon zest and juice for the best flavor.
- Additional powdered sugar can be dusted over the top for a decorative touch.
- These muffins are best enjoyed the same day but can be stored in the refrigerator for up to 2 days.
