Description
Delight in these moist and tangy Lemon Muffins topped with fluffy whipped cream and vibrant lemon zest. Perfect for breakfast or dessert, these muffins combine the bright flavor of fresh lemon juice and zest with a tender crumb, finished with a creamy and sweet whipped cream topping for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Additional lemon zest for garnish
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, sour cream, melted and slightly cooled butter, fresh lemon juice, lemon zest, and vanilla extract until fully blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to ensure muffins stay tender and light.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 16 to 18 minutes or until a toothpick inserted into the center comes out clean, indicating they are perfectly baked.
- Cool Muffins: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before adding the topping.
- Prepare Whipped Cream Topping: Using a hand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a creamy and stable topping.
- Top and Garnish Muffins: Once the muffins are completely cool, pipe or dollop the whipped cream on top, then sprinkle additional fresh lemon zest over each for a bright, zesty finish.
- Serve: Serve the muffins immediately to enjoy the fresh contrast of the tangy lemon muffins with the sweet whipped cream.
Notes
- For a more intense lemon flavor, consider adding a bit of lemon extract to the batter or brushing warm muffins with lemon syrup before topping.
- Store un-topped muffins in an airtight container for up to 3 days to maintain freshness, and add the whipped cream topping just before serving to prevent sogginess.
