Lemon Muffins

Delicate, airy cupcakes with a bright lemon aroma and light sourness.

Cook: 45 mins

Servings: 12

Ingredients

Directions

Beat eggs with sugar and vanilla sugar until fluffy. It should expand well and turn white.
Combine flour with baking powder and salt. We mix.
Sift the flour mixture to the beaten eggs. Mix well.
Add melted butter (not hot). Stir until smooth. Preheat the oven to 180 degrees.
Add the juice of two lemons (about 100 ml). We mix. Cupcakes are obtained with a noticeable sourness. If you don’t like this, dilute lemon juice with water in a 1: 1 ratio. Or replace it with water altogether, and the lemon aroma will be only from the zest.
Finally, add the zest, removed from one lemon with a fine grater. Mix the dough well one last time. By the way, if there is no lemon or you do not like it, you can take the juice and orange zest.
Place the dough in paper cupcake capsules, filling 2/3 full. From the specified amount of products, 12-14 standard size muffins are obtained.
We bake the muffins in a preheated oven at 180 degrees for 25-30 minutes. We check the readiness of the cupcakes with a wooden skewer or a toothpick: it should come out of the finished cake dry and without traces of dough.

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