Citrus Muffins with Cream
by Editorial Staff
Citrus muffins are prepared with the addition of ground almonds, as well as lemon and orange peel.
Ingredients
- Butter – 125 g
- Large eggs – 2 pcs.
- Natural yogurt without additives – 60 g
- Milk – 60 g
- Orange zest – 1 teaspoon
- Lemon zest – 1 teaspoon
- Ground almonds – 50 g
- Flour – 150 g
- Baking powder – 0.5 teaspoon.
- Salt – 1/8 teaspoon.
- Sugar – 150 g
- Vanilla extract – 0.5 teaspoon
*
For the cream:
- Butter (softened) – 60 g
- Powdered sugar – 225 g
- Lemon juice – 0.5 tbsp
- Orange juice – 0.5 tbsp
- Decorative flowers (optional)
Directions
- Turn on the oven to preheat to 170 degrees. Line 12 muffin trays with paper baskets.
- In a large bowl, combine flour, ground almonds, baking powder and salt.
- In a separate bowl, beat the butter, sugar, vanilla extract and citrus zest. Add eggs gradually, beating well after each. Whisking on a low speed, add flour, yoghurt and milk.
- Put the dough into prepared molds, filling them 3/4 full. Place in a preheated oven, bake for 25-30 minutes, until golden brown. Remove the finished muffins from the oven, let cool at room temperature.
- Prepare the cream. Beat butter with icing sugar, add lemon and orange juices. Apply this cream to cooled muffins. You can decorate citrus muffins with decorative pastry flowers.
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