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
- 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.
- Cut the lemon into two halves and squeeze out the juice (about a quarter of a glass). Dilute lemon juice 1: 1 with water.
- In a separate container, combine 0.5 cups of sugar and softened butter.
- 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.
- 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.
- 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.
- Pour the lemon syrup over the hot lemon muffins.
- Lemon muffins are super tender, flavorful, moist and super airy!
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