Description
These Lemon Muffins with Whipped Cream and Lemon Zest are light, fluffy, and bursting with fresh citrus flavor. Perfectly tender muffins are topped with homemade whipped cream and a sprinkle of zesty lemon for a delightful treat that’s ideal for breakfast, brunch, or dessert.
Ingredients
Scale
Muffins
- 2 cups all-purpose flour
- ¾ cup sugar (plus extra for sprinkling on top)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons lemon zest (plus extra for garnish)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Lemon zest
- Powdered sugar (optional)
Instructions
- Prepare the Muffins: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined to create the muffin base.
- Combine Wet Ingredients: In another bowl, whisk the whole milk, melted unsalted butter, eggs, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about 3/4 full, and sprinkle extra sugar on top to create a sweet, crunchy crust after baking.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack to cool completely to room temperature.
- Make the Whipped Cream Topping: In a clean mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy topping.
- Prepare for Topping: Transfer the whipped cream to a piping bag for a neat application or use a spoon for a more rustic look.
- Assemble the Muffins: Once completely cooled, top each muffin with a generous dollop of the whipped cream to add creaminess and balance the tart lemon flavor.
- Garnish: Sprinkle freshly grated lemon zest over the whipped cream for a bright and zesty finish, enhancing both aroma and flavor.
- Optional Dusting: Lightly dust the assembled muffins with powdered sugar if desired for added sweetness and presentation.
Notes
- Do not overmix the muffin batter to avoid tough muffins; a few lumps are okay.
- If you prefer a dairy-free version, substitute milk with a plant-based milk and use coconut cream instead of heavy whipping cream.
- Muffins are best served fresh but can be stored in an airtight container at room temperature for up to 2 days.
- You can prepare the whipped cream topping just before serving for the best texture and flavor.
- For extra lemon flavor, consider adding a teaspoon of lemon extract along with the vanilla extract.
