Lemon muffins
You will love these juicy lemon muffins! They can be quickly mixed together in just 15 minutes and then put in the oven! Simply delicious!
INGREDIENTS
FOR THE DOUGH
125 g soft butter
125 g sugar
1 packet of vanilla sugar
2 eggs (size M)
2 large organic lemons
1 pinch of salt
250 g flour (type 405)
3 tsp baking powder
40 ml buttermilk
FOR THE GLAZE
100 g powdered sugar
1 tsp water
PREPARATION
1. Preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees). Line a muffin tin with 12 cavities with paper cases. For the muffin dough, beat the soft butter together with the sugar and vanilla sugar until fluffy.
Beat the eggs one after the other and add them, beating everything until fluffy.
2. Wash the lemons with hot water and pat dry, grate the lemon peel all over with a fine grater. Set aside about 2 teaspoons of lemon zest (for the basic recipe for 12 muffins) for decoration. Stir the remaining lemon zest into the dough. Add salt.
3. Mix the flour with the baking powder and sift into the dough, mix everything well and finally add the buttermilk to the dough and fold in. Divide the dough into the muffin cases using 2 tablespoons.
Bake the lemon muffins for 20 minutes until golden brown. After baking, let the muffins cool on a cake rack.
4. For the icing, squeeze the grated lemons. Sift the icing sugar and stir with about 3 tablespoons of lemon juice (for the basic recipe for 12 muffins) and water until smooth. Spread the icing on each muffin and decorate with the remaining lemon zest. Enjoy!
