Mary Berry Lemon Muffins 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 CUPCAKES (+ LEMON ICING RECIPE)

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Line a 12-hole muffin tin with cupcake liners.
• In a large bowl, beat together the flour, sugar, baking powder, softened butter, eggs, milk, and lemon zest with an electric mixer at medium speed until a smooth batter is formed.
• Scoop the batter into the muffin tin and fill the holes 2/3 full.
• Bake them for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 10 minutes, before transferring them onto a wire rack to cool completely.
• Meanwhile, make the frosting. Beat softened butter with an electric mixer over medium speed until light and fluffy, about 1-2 minutes. Gradually add the powdered sugar and beat until the frosting is smooth and pipable, about 5 minutes. Beat in the lemon juice until incorporated.
• Top the cooled cupcakes with the buttercream frosting using either a spoon or a piping bag with your preferred icing tip. Serve and enjoy!
• *If you don't have self-raising flour, use equal parts all-purpose flour and an additional 1 1/4 teaspoon of baking powder.

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!