John Myers
Lemon Muffins with Buttermilk
The perfect lemon muffins with buttermilk recipe with a picture and simple step-by-step instructions.
- 1 Pc. Egg, size L
- 225 ml Lemon buttermilk
- 80 ml Sunflower oil
- 150 g Sugar
- 2 Pc. Organic lemons
- 275 g Flour, preferably type 630 spelled
- 2 tsp Baking powder
- 100 g Powdered sugar
- Mix egg, buttermilk, oil and sugar in a bowl. Wash the lemons with hot water, dry them and grate the peel finely. Add zest to the egg mixture. Squeeze both lemons and add a little more than half of the juice to the egg mixture. The remaining lemon juice (approx. 2 – 3 tablespoons) is for the glaze afterwards.
- Mix the flour and baking powder and stir only briefly into the liquid batter. Work “sloppily” so that you can still see individual lumps of flour. Then the muffins will be nice and loose.
- Pour the viscous dough into a prepared muffin tray (greased, floured) (approx. 1.5 tbsp per well) and place on the middle rack (cake rack) in the preheated oven at 180 degrees top / bottom heat (or convection 160 degrees) for approx. Bake until golden yellow for 22-25 minutes.
- Take out and let cool down a bit. Mix powdered sugar and lemon juice to a spreadable glaze and glaze the muffins with it.
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