These lemon mascarpone muffins make the perfect breakfast or snack with their fluffy texture (when baked long enough!) Just perfect with a cup of tea!
Okay, you’ve all seen the photos now. I screwed up. I took the bigger muffins out too soon so they ended up sinking a bit in the middle as they cooled. I learned my lesson though and made sure to leave the mini muffins in for longer and from those I can tell you that they are light and fluffy, as they all should have been.
I decided to make use of that dip in the tops (and extra mascarpone in the refrigerator) to make a topping which complemented the lemon muffins nicely.
Use your favorite jam – I had a homemade triple berry one in the fridge – and simply mix it with an equal amount of mascarpone. Delicious!
That said, we've been enjoying the bigger muffins even without the topping. They may not be quite as fluffy but flavorwise, they are winners.
Lemon Mascarpone Muffins
This batter ended up making 12 normal sized muffins and 12 mini muffins. I’d suggest leaving the big ones in the oven for a minimum of 22 minutes or even 25 if they aren’t browning too much. That allows them to set the rise and not sink as they cool. The mini muffins take 15-17 minutes for the same results.
Ingredients
For the muffin batter:
3/4 cup or 150g granulated sugar
Zest 1 lemon
1 3/4 cups or 220g all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 pinch fine sea salt
Juice 1 lemon (about 2 tablespoons)
Milk added to the lemon juice to make 1 1/2 cups or 355ml (about 1 1/4 cups)
1 cup or 215g mascarpone cheese
2 eggs
For the jam mascarpone topping:
1/4 cup or 75g of your favorite jam
1/4 cup or 60g mascarpone
Method
Preheat the oven to 350Ï or 180°C. Grease two muffin pans with canola or other light oil, one 12-cup regular size muffin pan and one 12-cup mini muffin pan.
Measure the sugar into a large mixing bowl and then zest your lemon into it. Use the back of a spoon to press the zest into the sugar, releasing the lovely oils and flavoring the sugar. The aroma is heavenly! So fresh and bright.
Add the flour, baking powder, baking soda and salt to the sugar bowl and whisk to combine.
In another mixing bowl whisk together the milk, mascarpone cheese, lemon juice and eggs until smooth.
Pour the wet ingredients into the dry ingredients and fold together until it is just combined.
Divide the batter between your prepared muffin pans.
Bake the regular muffins for about 22-25 minutes, until they puff up gorgeously and are baked through.
Bake the mini muffins for 15-17 minutes, again until they are puffed up and baked through.
Let them cool for 5-10 minutes in the pan. Loosen the edges and sides with a spatula and turn them out onto a rack to cool completely.
Meanwhile, make the topping by mixing the jam and mascarpone until thoroughly combined.
Serve alongside the muffins so folks can add a dollop, if desired.
Enjoy!
It's the last Monday of the month so that means it's time for Muffin Monday! Check out all of the lovely recipes my baker friends are sharing:
- Fresh Mint Muffins with Chocolate Chips from A Day in the Life on the Farm
- Lemon Crumb Muffins from Jolene's Recipe Journal
- Lemon Mascarpone Muffins from Food Lust People Love
- Mexican Street Corn Muffins from Palatable Pastime
- Sourdough Lemon Poppy Seed Streusel Muffins from Zesty South Indian Kitchen
- Sweet Potato Muffins with Cinnamon Crunch from Karen's Kitchen Stories
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
Pin these Lemon Mascarpone Muffins!
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