Lactose-Free Lemon Cream Muffins, cooked in an air fryer, are delicious and incredibly fragrant, perfect for an afternoon snack or an after-dinner treat with friends. Light, delicate, and fluffy, these muffins contain no milk or butter, and even the cream is made with lactose-free milk, ideal for those with intolerances.
Lactose-Free Lemon Cream Muffins are essentially the batter of the margherita cake made with flour, eggs, sugar, butter replaced with vegetable oil, a pinch of salt, and baking powder. The lemon cream, as I mentioned, is made with lactose-free milk but can be substituted with whole or semi-skimmed milk if you don’t have intolerances, egg yolks, sugar, and flour. To enhance the cream’s flavor, I grated the lemon peels directly into the milk; typically, whole peels are simmered and then removed, but I assure you, it’s even better this way!
To avoid wasting the leftover egg whites, I suggest some tasty recipes like Savory Muffins or these delightful and original Pizza Clouds. If you prefer to stick with desserts, these Coconut Bon Bons are delicious, as are my Mini Nutella Soufflés, soft and chocolaty. You can also make lemonade with the lemons, adding fresh mint or basil.
Now I’ll show you how to prepare Lactose-Free Lemon Cream Muffins in an Air Fryer, and if you don’t have one, I’ll leave instructions for oven baking at the end of the recipe.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour 15 Minutes
- Preparation time: 20 Minutes
- Portions: 9 muffins
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
Ingredients for 9 Muffins
- 2 egg yolks
- 1/4 cup sugar
- 3 tbsp all-purpose flour
- 2 lemons (edible peel)
- 3/4 cup lactose-free milk
- 2 eggs
- 1/3 cup sugar
- 1 pinch salt
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
- Half packet baking powder
- 2 lemons (edible peel)
- to taste powdered sugar
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Tools
What you need to bake Lemon Muffins
- 1 Electric whisk
- 1 Bowl
- 1 Saucepan
- 1 Hand whisk
- 1 Lemon grater
- 1 Air fryer
- 1 Electric whisk
- 1 Spatula
- 1 Lemon grater
- 1 Bowl
- 9 Muffin molds
- 1 Spoon to pour the batter into the molds
- 2 Teaspoons to insert the cream into the muffins
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Steps
How to prepare Lemon Cream Muffins
In a bowl, beat the egg yolks with the sugar using an electric whisk until the mixture is fluffy and foamy
Now incorporate the sifted flour and continue to mix.
Pour the milk into a saucepan, grate the lemon peel, place it on the stove over low heat, and turn it off just before it reaches a boil
Pour the milk into the bowl with the eggs, whisked with sugar, and mix with a hand whisk
Pour back into the saucepan, return the cream to the heat to thicken, stirring continuously with the whisk to avoid lumps
After a few puffs, the cream is ready
Transfer the lemon cream into a bowl, cover with plastic wrap, and let it cool first at room temperature, then in the fridge for 1 hour
In another bowl, beat with an electric whisk the sugar, eggs, grated lemon peels, and a pinch of salt. Add the vegetable oil in a thin stream and continue mixing for a few minutes
Add the sifted flour and baking powder and start mixing with the whisk
Continue with a spatula or a wooden spoon, achieving a lump-free mixture
Take the muffin liners and start pouring a spoonful of batter
Add a generous teaspoon of lemon cream
Cover with another spoonful of batter
Finish with lemon cream
Preheat the air fryer to 320°F for 2/3 minutes, place the muffin liners on the grill, and bake at 320°F for 25 minutes
Perform the toothpick test; if it comes out completely dry, the muffins are ready, otherwise continue for a few more minutes. Let them cool before removing them from the molds
Before serving, sprinkle the muffins with powdered sugar
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To prepare this recipe, I used the electric whisk Braun Minipimer MultiQuick 5, and I baked them with the air fryer Ninja Combi 12 in 1 in these silicone muffin liners
Oven Baking Instructions for Muffins
Bake the muffins in a preheated oven at 350°F for 25/30 minutes, always performing the toothpick test.
Tips and Variations
If you don’t have silicone muffin liners, you can use aluminum ones, remembering to grease and flour them before pouring in the batter, or you can use paper liners inserted into the aluminum ones, in which case greasing is not necessary.
I recommend preparing the cream in advance and keeping it in the fridge for at least an hour before baking the muffins. Just mix it with a whisk to make it creamy again
Storing the Muffins
The muffins can be stored for several days at room temperature on a plate covered with a dome or plastic wrap.
