Lemon Muffins Recipe Mary Berry Recipes

MOIST LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
• Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
• Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
• Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
• Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
• Grease and flour a 6-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
• Bake for 20-25 minutes until golden.
• Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.
• When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
• Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
• Serve with extra lemon curd if you wish.

LEMON MUFFINS

Steps:

• Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
• In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
• In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
• In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
• When the muffins are cooled, pour the drizzle over the muffins.
• Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

MARY BERRY'S LEMON MERINGUE CUPCAKES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.
• Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18-20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely.
• Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top.
• To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Spread or pipe on the top of each cupcake and sit back in their tins.
• Use a chef's blowtorch to brown the meringues or slide the tray under the grill. Watch carefully and remove when golden-brown.
• Sprinkle with the freeze-dried strawberries.

BERRY LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
• Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
• Fold in blueberries and raspberries.
• Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

EASY LEMON MUFFINS

Steps:

• Line a muffin tin with large muffin cases. Heat the oven to 180C/160C fan/gas 4. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. Spoon tablespoons of the batter into the muffin cases until they're three-quarters full (you can make up to 8, depending on the case size). Bake for 30 mins or until a skewer comes out clean. Leave on a cooling rack to cool completely.
• Meanwhile, make the icing. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing - you may not need all of the juice. Drizzle over the cooled muffins and serve.

LEMON-BERRY MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
• In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
• Add the blueberries and carefully fold into the batter using a rubber spatula.
• Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
• Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• Enjoy!