Description
These Lemon Muffins with Whipped Cream and Lemon Zest are a delightful treat, combining a light, fluffy muffin bursting with bright lemon flavor and topped with a smooth, sweet whipped cream. Perfect for breakfast, brunch, or a refreshing dessert, this recipe yields 12 moist muffins that are easy to prepare and sure to impress with their citrusy aroma and elegant presentation.
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 the muffins bake evenly and are easy to remove.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt to combine all the dry components evenly.
- Combine Wet Ingredients: In another bowl, whisk the milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and fully incorporated.
- Blend Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix to keep the muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full, and sprinkle the tops with extra sugar for a crispy, sweet crust.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare Whipped Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, ensuring a light and fluffy texture.
- Pipe or Spoon Whipped Cream: Transfer the whipped cream to a piping bag for neat application or spoon it generously on top of each cooled muffin.
- Assemble: Top each muffin with a generous dollop of the whipped cream, adding a luscious finishing touch.
- Garnish: Sprinkle freshly grated lemon zest over the whipped cream to enhance the citrus flavor and add a beautiful visual contrast.
- Optional Dusting: Lightly dust the assembled muffins with powdered sugar for extra sweetness and an elegant presentation.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Use fresh lemon zest and juice for the best lemon flavor.
- Allow muffins to cool completely before adding whipped cream to prevent melting.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use coconut cream for the topping.
- Store leftover muffins in an airtight container in the refrigerator to keep whipped cream fresh.
