Ingredients for Lemon Tea Muffins
- Eggs
- 1/2 cup (113g) softened unsalted butter
- 3/4 cup (150g) granulated sugar
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Lemon Juice
- Lemon, Rind Of
- Cinnamon
- Nutmeg
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How to Make Lemon Tea Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, beat 2 large egg yolks for about 3 minutes until pale and slightly thickened.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy.
- Gently fold the beaten egg yolks into the creamed butter and sugar mixture.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) fresh lemon juice and the zest of 1 lemon. Begin and end with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 2 large egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the batter until just combined.
- Fill the muffin cups about halfway full.
- For the topping (optional): In a small bowl, combine 1/4 cup (50g) granulated sugar and 1 tablespoon lemon zest. Sprinkle evenly over the muffins.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm with a dollop of softened cream cheese.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
38g
Fat
25g
Carbs
5g
