Bakery Style Lemon Muffins Moist And Velvety

How to make Bakery Style Lemon Muffins moist and velvety.

Here's what you'll need:
3/4 cup sugar (150g)
1 tablespoon lemon zest
2 large eggs (room temp)
1/2 cup melted butter (unsalted 120ml)
1/4 cup milk (60ml)
1/4 cup lemon juice (60ml) not in the video but added after the milk
1/3 cup plain yogurt (100g)
1 tsp vanilla (5ml)
2 cups all purpose flour (250g)
2 tsp baking powder (8g)
1/2 tsp salt (3g)
About 6 tablespoons cubed cream cheese
Streusel topping:
2/3 cup all purpose flour (85g)
1/4 cup sugar (50g)
1/4 cup melted butter (salted or unsalted)

1. Preheat oven at 220C or 420F.
2. In a mixing bowl, rub sugar and lemon zest to release oil from zest.
3. Add eggs and beat until light and fluffy.
4. Add melted butter and mix well.
5. Add milk, fresh lemon juice, yogurt and vanilla. Mix well.
6. Sift in flour, baking powder and salt.
7. Mix just until no traces of flour. Its okay if there's lumps. Just dont overmix.
8. Set aside to prepare the streusel. Or you can cover with cling wrap and keep in the fridge overnight and bake the next day.
9. In making streusel topping, mix flour, sugar and butter until crumbly.
10. Place a scoop of muffin batter in the pan with liner. About 1/4 cup each.
11. Add cubed cream cheese then add the rest of the batter to each.
12. Bake for 5 minutes at 220C/420F. Then reduce to 180C/350F and continue baking for 18-22 minutes or until toothpick comes out clean when inserted.
13. Serve and enjoy a super moist and delicious bakery style Lemon Muffins.
14. Thank you darlings! Love~~Weng🧡


Food for the soul:
Zechariah 14:9 the Lord will be king over the whole earth. On that day there will be one Lord, and his name the only name.

#muffins
#lemon
#savoreasy