Happy that the lemon season this year is excellent again as the yield last year was really bad.
Besides having our own lemons, my colleague has been giving us many of her homegrown lemons. She said that she has hundreds!!! Wow!
I love cooking and baking with lemons. Thanks to these glowing lemons, we have been enjoying lemon cakes, scones and even lemon chicken for our dinners. Yum!
This acidic ingredient reacts well with baking soda and eggs to create extra-aeration in bakes resulting extra fluffy cakes and muffins...
So today, I’m going to show how to bake these really nice spongy Lemon Honey Muffins with no added cane sugar. With just the right amount of honey added, the sweetness of these muffins is a spot-on, being not too sweet and beautiful with all-natural honey lemony fragrance and taste.
These delicious Lemon Honey Yogurt Muffins are so quick and easy to bake.
Less guilty too as they are made with no added cane sugar.
Just mix and bake... These muffins are baked within minutes!
These tangy lemony muffins are so well-risen, spongy.
Sweet but not too sweet. Simply yummy!
Watch my video and you'll see that these mix-and-bake freezer-friendly muffins are so quick and easy to bake. You will also see hat the muffin batter is already well-risen and spongy even before baking! Plus, the honey helps to brown the muffins very quickly, making the muffins really moist with the least amount of baking!
Last but most importantly, please remember not to over-mix the batter as it will toughen the muffin eventually.
Love this lemon recipe and want more?
Here are my other HIGHLY RECOMMENDED lemon recipes:
Super Moist Lemon Almond Butter Cake at HERE
Light Lemon Bundt Cake at HERE
Best Lemon Butter Cookies at HERE
Extra Fluffy Lemon Scones at HERE
Unfortunately, not every lemon recipe works! I have tried baking an ultimate lemon chiffon cake by adding 150ml lemon juice from 3 large lemons into one 20cm chiffon cake and it didn't rise optimally as expected. Why? I'm guessing that the highly acidic cake batter has dissolved the gluten, causing the cake batter to be wetter and unable to rise perfectly with fine fluffy texture. Disappointed? Yes. Thus, I'm not sharing this less-ideal recipe.
Sadly, not every lemon recipe works perfectly!
This ultimate lemon chiffon cake didn't rise optimally as expected
because the lemon cake batter is too acidic and dissolves the gluten in the cake!
Ultra soft and moist with lots of lemony taste.
Yet, it not perfect enough for me to share!
I just want to say that creating recipes is not so easy and straightforward for all bakes. It takes time and effort as I'll share the recipes that worked well for me. Therefore, if you like my fuss-free tried-and-tested family-friendly recipes, please LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here. Your support means a lot to me. Your LIKE, SHARE, FOLLOW and SUBSCRIBE will tell me that I'm on a right track and will keep a busy full-time working mum like me motivated. And I will share more of my tried-and-tested recipes in the future. Thank you!
Here's the recipe.
Make 7-8 standard 1/3 cup size muffins - You can double this amount to bake 14-16 muffins
60g neutral-tasting vegetable oil
120g plain Greek yogurt, 10% fat with no added sugar
2 large egg yolks
1 tbsp vanilla paste
finely grated zest from 1-2 lemons
45ml (3 tbsp) freshly squeezed lemon juice
187g (1 1/4 cup) self-raising flour
1/2 tsp baking soda
1/4 tsp salt
Extra honey to top the muffins if desired
Preheat oven to 180°C (350°F). Line the cups of a standard 1/3 cup muffin pan with baking paper cups.
Add oil, honey, yogurt, egg yolks, vanilla, lemon zest and juice into a large mixing bowl. Whisk until combined.
Sift flour, baking soda and salt into the oil mixture. Whisk gently until the ingredients are just combined. Do not over-mix! It’s ok if mixture is a little lumpy.
Scoop batter into the prepared muffin pan to about 80% full. Drop about 1/2 tsp honey on the top of each distributed muffin batter and use a toothpick to make a swirl. Bake for 15-17 mins or until muffins are golden brown and a skewer inserted into the middle comes out clean.
Allow the muffins to cool slightly in the pan for about 10 mins, then transfer onto a wire rack to cool slightly or completely. Serve and enjoy!
These muffins taste the best on the day of bake. Otherwise, store muffins in zip-lock bags, then in a freezer for up to 2 weeks. To thaw and serve, microwave each muffins with high power for about 20-30 secs for frozen muffins or until muffins are warm, soft and moist again.
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