Wet Lemon Muffins

by Editorial Staff

This recipe makes a wet lemon cake that is super soft, fluffy and almost weightless. If you love simple and delicious homemade baked goods, then this muffin recipe is clearly for you. Try it – it’s very tasty and easy!

Cook: 35 mins

Servings: 5

Ingredients

  • Lemon – 1-2 pcs. (depending on size)
  • Eggs – 2 pcs.
  • Butter (softened) – 100 g
  • Wheat flour – 120 g
  • Sugar – 1 glass (about 200 g)
  • Soda – 0.5 teaspoon
  • Salt – 1 pinch

Directions

  1. Wash the lemon well and remove the zest from it – gently grate on a fine grater. Turn on the oven to heat up to 180 degrees.
  2. Cut the lemon into two halves and squeeze out the juice (about a quarter of a glass). Dilute lemon juice 1: 1 with water.
  3. In a separate container, combine 0.5 cups of sugar and softened butter.
  4. Add half the zest and egg and stir. Add sifted flour with baking soda and salt. Pour in a little lemon juice diluted with water.
  5. Stir the muffin dough well and place in the molds (silicone), filling them a little more than half (made 10 muffins). Bake lemon muffins in a preheated oven at 180 degrees for about 20 minutes.
  6. While the muffins are baking in the oven, prepare the lemon syrup. To do this, mix the diluted lemon juice with the remaining sugar and zest. Boil the syrup for 5-10 minutes.
  7. Pour the lemon syrup over the hot lemon muffins.
  8. Lemon muffins are super tender, flavorful, moist and super airy!

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