Do you like traditional sweets? Then you will like to prepare these lemon muffins. Some classic muffins that rise generously in the oven to give shape to that classic sugary top. Aren't you salivating already?
A lemon cupcake like these along with a coffee in the afternoon It is a whim that you should not resist. It is not a sweet to make every week, but nobody feels bad from time to time. So go prepare the oven and coffeemaker let's start!
Preparing the dough for these cupcakes is simple. However, the time until they come out of the oven cannot be said to be short. Why? Because the mass requires at least two hours rest in the fridge. Can the time be reduced? Of course, but they will not fit you the same.
Ingredients for 22 muffins
- 4 eggs L
- 250 g. of sugar
- The zest of 2 lemons
- Juice of 1 lemon
- 250 ml. milk
- 225 ml. Of olive oil
- 375 g. flour for pastry
- 16 g. chemical yeast
- Extra sugar for dusting
Step by step
- Beat the eggs with some electric rods at high speed, until they have doubled their volume.
- Then gradually add the sugar without stopping stirring.
- Then add the juice, the lemon zest, the oil and the milk, beating at low speed.
- Finally, add the flour and sifted yeast and mix with enveloping movements until obtaining a homogeneous mass.
- Now cover the dough and keep it in the fridge 2 hours.
- Time passed, preheat the oven to 200ºC and place cupcake papers in the molds.
- Distribute the dough in the molds to about 2/3 of its capacity.
- Sprinkle a little sugar over each cupcake and take to the oven for 15 minutes or until muffins are golden.
- Once done, remove the papers from the mold and let the lemon muffins cool on a metal grid.
- Once cold, enjoy the muffins and store the rest in an airtight container. They will last up to three days.