Rich Lemon Muffins are just that. Rich lemon muffins made with a stick of butter (to 1 cup of flour. 1/2 cup sugar and 2 eggs. It’s important to look at ratios for just calling out a stick butter. I hate when people say they won’t make something that has 4 sticks of butter, when it is actually just a large batch recipe). Sorry for the rant. It’s safe to say these are “rich”. But they are good and perfect for people who like dense and moist lemon-y muffins. I also think this recipe might work well for mini-muffins, which can be dry if not made with plenty of butter.
Since posting the recipe people have made the muffins and given them a thumbs up. When I first posted it I mentioned they might make good mini muffins, so I’ll probably try them as minis and post an updated picture.
Rich Lemon Muffins
1 cup all purpose flour (140 grams)
1 teaspoon baking powder (5 ml)
1/4 teaspoon salt (1.25 ml) – if using salted butter, use 1/8 tsp.
8 tablespoons unsalted butter (114 grams)
1/2 cup granulated sugar (90 grams)
1/4 teaspoon vanilla (1.25 ml)
2 large eggs
1 tablespoon fresh lemon zest (15 ml)
3 tablespoons lemon juice (45 ml)
Preheat oven to 375 degrees F (190 C). Spray 6 to 8 muffin cups with flour-added cooking spray or grease well.
Mix together the flour, baking powder and salt and set aside.
In a mixing bowl, using an electric mixer, cream the butter and sugar. Scrape sides of bowl and beat in vanilla. Add eggs one at a time, beating for 30 seconds after each egg. Stir in the lemon zest and lemon juice. Add flour mixture and stir just until it is mixed in.
Spoon batter into muffin tins, dividing evenly (it should come almost to the top). If desired, sprinkle with cinnamon/sugar (see note at bottom)
Bake for 15 minutes. Cool in pan for about 5 minutes, then flip from pan.
I used 1 tablespoon sugar mixed with ½ teaspoon cinnamon, but didn’t use all of it.