Lemon muffins are unusually tasty and fragrant flour products that cannot be confused with muffins. They are not large, they are always baked small, and the dough, unlike the cupcake, is lighter and has large pores.
You can bake simple lemon muffins by adding zest to the dough or making a real masterpiece by decorating pastries with specially prepared glaze, meringues or cream. A small product can be an alternative to any cake if you cook it with a filling.
Lemon muffins - cooking technology
• Only crushed thin peel of citrus and its juice are added to baking. The zest is scraped from the lemon with a fine grater and mixed with other components of the dough. Squeeze the juice, cutting the fruit into two parts, and be sure to filter through a sieve. Pulp is rarely used. Thin rings of lemon are boiled in sugar before being added to baking.
• Dough for lemon muffins is prepared with eggs, granulated sugar, dairy products and flour. To make the baking porous, the dough is loosened with a home or factory cultivator. It is never replaced with soda.
• For taste, chocolate, candied fruit, cocoa and other fillers are added to lemon muffins. Often they are baked with cream filling, to which lemon zest is also added.
• The surface of lemon muffins is decorated with icing, pour cream or melted chocolate. If the recipe does not provide for this, baking can simply be sprinkled with powdered sugar.
A simple recipe for fragrant lemon muffins
Ingredients:
• thin-skinned large lemon;
• 100 ml of refined sunflower oil;
• three eggs;
• a small spoonful of vanilla sugar;
• 200 gr. sour cream 15% fat;
• 300 gr. sugar
• wheat, with high gluten, flour - 400 gr.;
• 1.5 tablespoons of ripper for dough.
Cooking method:
1. Rinse the lemon in warm water. In addition, pour boiling water over and remove the zest from it with a thin layer. It is convenient to do this by scraping the fruit with a fine grater.
2. Squeeze the juice from the lemon, filter the flesh and bones that got into it through a sieve.
3. Add the cultivator to the flour and transfer it twice. Then add the crystals of vanillin and mix.
4. Pour the eggs into the sugar and beat at low speed of the mixer or simply with a whisk until completely dissolved.
5. Without ceasing to beat, introduce vegetable oil with lemon juice into the egg mass. Then add two teaspoons of chopped citrus zest and mix thoroughly with a spoon. The mixer can be removed, it will no longer be useful.
6. Mix the flour with a cultivator and transfer it twice in a separate bowl. Add vanillin and mix.
7. Gently stir, without whipping, combine the liquid base with flour. Put sour cream in the resulting dough and mix until smooth, but not for long.
8. Divide the dough into molds, filling them in two-thirds of the volume, and place the bake in a hot oven.
Lemon muffins with delicate citrus filling under the meringue
Ingredients:
• juice from half a medium-sized lemon;
• half a spoon of chopped zest;
• 70 gr. refined sugar;
• 100 gr. white, 1 s., flour;
• two eggs;
• three tablespoons of cow's milk;
• 2 g. Factory cultivator;
• fine salt;
• 50 gr. home made cream or butter.
For filling:
• one egg;
• half a small lemon;
• homemade butter - 10 g .;
• two tablespoons of sugar.
For meringue:
• a large spoon of sugar;
• one egg (protein);
• table salt, small.
Cooking method:
1. Prepare the filling. Cut a thin layer of zest from half a lemon and chop it. Squeeze the juice, remove the seeds.
2. Put the butter in a small saucepan, preferably with a thick bottom. Add half a spoonful of chopped zest, granulated sugar and freshly squeezed citrus juice.
3. Place the container on moderate heat and cook, stirring continuously, until thickened. Then set aside from the stove to cool.
4. Beat softened at room temperature, unmelted butter with sugar. Pour one egg to the oily mass, whisk. Then add the second and beat well again. Then pour in room temperature milk and repeat whipping.
5. Add a pinch of salt and baking powder to the flour. Transfer twice or thrice on a sieve and mix with an oily base. There should be no lumps in the dough, so when combining the liquid base with flour, mix everything thoroughly with a spoon.
6. Put the prepared dough into molds and bake muffins at 180 degrees for 20 minutes. Free the baked goods from the molds and cool by placing them on a wire rack.
7. For each cupcake, carefully cut off the convex portion and set aside. Then cut a little crumb with a knife. You can eat it, it will not come in handy.
8. Fill the resulting recess with a cooled lemon filling and cover it with the cut tops set aside.
9. Carefully separate the protein from the yolk. Add a pinch of fine salt to the protein, whisk with a mixer until white. Pour in sugar and continue whipping until the protein mass increases in volume and becomes thick, as for meringues.
10. Transfer the mass into a pastry bag and drop it on muffins, in the form of pyramids.
11. Preheat the oven to 200 degrees and put muffins in it. Once the meringue has a delicate creamy shade, after about 4 minutes, remove and cool the cupcakes.
Lemon Muffins with Chocolate
Ingredients:
• three eggs;
• two medium lemons;
• ripper - 2 tsp;
• 50 gr. frozen cream;
• 150 gr. sugar
• cream, medium fat - 100 ml;
• 100 gr. natural dark chocolate;
• baking high-quality flour - 150 gr.
Cooking method:
1. Dip lemons washed in warm water for 3 minutes in boiling water, dry with a towel and dry with a fine grater, scrape the zest from them. Squeeze the juice from one citrus, remove the seeds from it, it is not necessary to filter.
2. Gently, in a convenient way, break the eggs so as not to damage the yolks. Pour the whites into a separate bowl, and add the yolks to the sugar and beat thoroughly.
3. In a steep foam, whisk the whites and, gently mixing from top to bottom, combine with the yolks.
4. In a small fire or water bath, dissolve the butter and cool by placing the bowl in cold water.
5. Gently mixing, enter the melted fat into the egg mass. After that, without ceasing to stir, gradually pour all the flour and a cultivator. Then add, after squeezing, the juice from one lemon and the chopped zest from both fruits, mix.
6. Lay out the dough, greasing the molds, and filling them a quarter of the volume. Put a small square of chocolate bar in each and cover with dough. Do not fill the containers completely, leave room for lifting, about one third in height or volume.
7. Bake muffins with chocolate at 180 degrees for about half an hour and cool.
8. In cream, dip the remaining chocolate, broken into squares, and place in a water bath. When the chocolate pieces have completely dissolved, mix well.
9. In a still warm liquid chocolate icing, dip the products, their upper part, and place on a plate. Serve when the chocolate dries well.
Lemon Muffins with Chocolate Cocoa Cream
Ingredients:
• natural butter, butter - 70 gr.;
• 50 ml of kefir with a fat content of 3.2%;
• large eggs - 2 pcs.;
• 1/2 large lemon;
• 100 gr. white sugar;
• 50 ml of low-fat cow's milk;
• a teaspoon of home or factory cultivator;
• high-quality baking flour.
For cream:
• one and a half tablespoons of good flour;
• 30 gr. creamy, most oily, butter;
• 50 gr. white sugar;
• sugar-free cocoa powder - 3 tbsp. l .;
• 150 ml of homemade or oily purchased milk.
In the glaze:
• cocoa powder - 20 gr.;
• butter, 82% butter - 50 gr.;
• fine granulated sugar - 20 gr.
Cooking method:
1. Cut the butter into small cubes, transfer to a bowl and let stand for about half an hour.
2. Scald lemon with boiling water, pat with a towel and scrape the zest. This is convenient to do with a fine grater. Cut and squeeze the juice from one half.
3. When the slices of fat in the bowl become soft, add sugar, pour in the eggs and rub everything until white with a spoon or spatula.
4. Pour kefir with milk, mix. Without stopping stirring, introduce freshly squeezed juice, chopped zest and ripper.
5. Gradually adding flour, prepare the dough. It should be slightly thicker, slightly thicker than for fritters.
6. Put half of the dough into muffins prepared for muffins, filling them only by a third. Set the remaining dough temporarily aside.
7. In a small saucepan with a thick bottom, mix the flour with sugar and cocoa. Pour in milk, mix and place a slice of butter. Put on medium heat and, stirring, cook the cream until it thickens. Then lower the heat, boil for another five minutes on low heat and remove from heat.
8. Slightly cooled chocolate cream, prying a teaspoon, put on the dough, quite a bit and cover it with the remaining dough. It should completely cover the dark filling.
9. Place the tins in the oven and bake the muffins for half an hour. Ready muffins allow to cool slightly and free them from forms.
10. Melt the oil at minimum heat. Add the sugar mixed with cocoa, mix. Boil the icing over low heat to the desired density and cover it with cooled muffins.
Lemon muffins with caramelized citrus rings under a fragrant honey cream
Ingredients:
• a full glass (250 ml) of granulated sugar;
• 200 gr. low-fat elastic curd;
• three chicken eggs;
• pasteurized milk - 150 ml;
• two glasses of high quality flour;
• 100 gr. high fat butter;
• two teaspoons of ripper;
• one large lemon.
For caramel:
• quarter 250 gr. glasses of sugar;
• two spoons of any honey;
• drinking water - 80 ml.
In cream:
• one egg;
• lemon broth.
Cooking method:
1. Beat the eggs in the same bowl with sugar. Add softened, unmelted butter, grated cottage cheese. Pour grated zest from half a lemon, pour in milk and immediately mix all the ingredients, whisking slightly with a whisk.
2. Pour a pinch of salt and a cultivator into the flour, and transfer to a fine sieve. Pour the flour into a bowl to a liquid base, stir well and let the dough stand for a while.
3. From the lemon, scrape off the remains of the zest, cut the citrus into thin circles, transfer them to a small saucepan. Add granulated sugar with honey, pour water.
4. On medium heat, stirring slowly, let it boil, immediately reduce the heat and, occasionally raising it with a spoon, caramelize the lemon slices for 20 minutes. Lay out the citrus rings, cool the syrup.
5. At the bottom of the cooked molds, place one caramelized ring of citrus, put the dough on top and place in the oven. It is advisable to fill the containers only to half, and not as usual by two-thirds.
6. Stir the cooled honey-sugar syrup until smooth with the egg. On medium heat, without ceasing to stir, bring the cream to a boil, but do not boil, otherwise the egg will curl. As soon as the first signs of boiling begin to appear, immediately remove from heat.
7. Pour the slightly cooled muffins on top with hot lemon-honey cream and serve.
Lemon muffins under white icing with candied pineapple
Ingredients:
• three fourth glasses of milk;
• one and a half cups of premium flour;
• large, thick-skinned lemon;
• five tablespoons of dark sugar;
• 100 gr. semi-soft creamy margarine;
• half a glass of candied pineapple;
• dough ripper - 11 gram package;
• one egg;
• A small bag of crystalline vanillin.
Additionally, for glaze:
• icing sugar - 100 g .;
• juice squeezed from half of the average lemon.
Cooking method:
1. Thinly cut the zest from the lemon and chop it on a fine grater. Squeeze the juice from citrus. Cut pineapple candies into small pieces of arbitrary size and shape.
2. In one bowl, beat the eggs with freshly squeezed lemon juice and cooled, previously dissolved in a water bath, butter.
3. In a different container, mix the sifted flour with a cultivator. Add vanilla and dark sugar, chopped citrus zest, mix.
4. Constantly mixing the liquid base with a spoon, introduce the flour. Then pour the chopped candied fruit, stir.
5. Lubricate the dry muffin molds with soft butter and place the dough in them, filling the containers with two-thirds. Bake for 20 minutes.
6. Beat powdered sugar with an egg and freshly squeezed citrus juice until a dense, dense mass is obtained and apply a thin layer on slightly cooled baking. When the frosting on the products hardens, serve.
Lemon Muffins - Cooking Tips and Tips
• Before removing the zest from the lemon, rinse the citrus thoroughly with warm water and scald it with boiling water. This will remove from the fruit substances that often cover the fruit before long-term storage.
• Only the upper brightly colored part must be removed. The white layer underneath cannot be rubbed - it will give the baking a bitterness.
• When rubbing the zest on a fine grater, most of the product remains in the recesses. To get the whole zest, first poke a sheet of parchment on the grater's teeth and already scrape the zest from citrus with it. Then remove the paper from the grater and collect the remaining zest on it.
• After cooling, place the baked muffins on the plastic bag for an hour and close it tightly. Baking that has aged in the packaging will become softer and will resemble purchased items.
