Lemon Muffins Recipe Mary Berry Food

LEMON-BERRY MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
• In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
• Add the blueberries and carefully fold into the batter using a rubber spatula.
• Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
• Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• Enjoy!

LEMON MUFFINS

Steps:

• Toss the 1st measure of sugar & flour together in a bowl.
• Beat with a fork the melted butter, milk and egg until well combined.
• Add the lemon zest & stir to mix .
• Add the liquid to the dry ingredients and mix carefully until just combined.
• Spray 12 medium size muffin tins with non-stick spray and then divide mixture evenly between them.
• Bake for 10 - 15 minutes at 200 degrees Celsius (depends on your oven).
• Meanwhile stir together the 2nd measure of sugar and lemon juice without dissolving the sugar.
• Pour over hot muffins as soon as they come out of the oven.
• Leave for a couple of minutes but do not leave too long in tins as they may stick.
• Enjoy.

MISSY'S LEMON AND BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
• Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
• For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

MARY BERRY'S LEMON CUPCAKES WITH LEMON ICING

Steps:

• Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
• Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
• Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.

LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

WORLD'S BEST LEMON BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

MARY BERRY'S LEMON CUPCAKES (+ LEMON ICING RECIPE)

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Line a 12-hole muffin tin with cupcake liners.
• In a large bowl, beat together the flour, sugar, baking powder, softened butter, eggs, milk, and lemon zest with an electric mixer at medium speed until a smooth batter is formed.
• Scoop the batter into the muffin tin and fill the holes 2/3 full.
• Bake them for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 10 minutes, before transferring them onto a wire rack to cool completely.
• Meanwhile, make the frosting. Beat softened butter with an electric mixer over medium speed until light and fluffy, about 1-2 minutes. Gradually add the powdered sugar and beat until the frosting is smooth and pipable, about 5 minutes. Beat in the lemon juice until incorporated.
• Top the cooled cupcakes with the buttercream frosting using either a spoon or a piping bag with your preferred icing tip. Serve and enjoy!
• *If you don't have self-raising flour, use equal parts all-purpose flour and an additional 1 1/4 teaspoon of baking powder.

LEMON BERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line muffin cups with paper liners.
• In a bowl mix together butter, flour, sugar and zest. Set aside.
• In a large bowl combine flour, baking powder, baking soda, sugar and lemon zest.
• In another bowl whisk together egg, buttermilk, melted butter and lemon juice. Add to dry ingredients, stirring just until moistened and blended. Fold on fruit.
• Spoon batter into prepared muffin tin, filling cups 2/3 full.
• Crumble reserved topping over tops. Bake in the preheated oven for 20 minutes or until lightly browned.

BERRY LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
• Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
• Fold in blueberries and raspberries.
• Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

EASY LEMON MUFFINS

Steps:

• Line a muffin tin with large muffin cases. Heat the oven to 180C/160C fan/gas 4. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. Spoon tablespoons of the batter into the muffin cases until they're three-quarters full (you can make up to 8, depending on the case size). Bake for 30 mins or until a skewer comes out clean. Leave on a cooling rack to cool completely.
• Meanwhile, make the icing. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing - you may not need all of the juice. Drizzle over the cooled muffins and serve.