Muffins with Lemon Cream and Fruit are small, very soft cakes, filled and decorated with dollops of lemon cream and fresh fruit. These delicious treats can be served just like that, with a dusting of powdered sugar and are suitable for breakfast or a snack. But if you are as greedy as I am then fill and decorate them with a good lemon-scented cream to serve at the end of a meal or for a sweet break accompanied by tea or coffee.
The lemon muffins are tall, soft, with an unmistakable aroma and delicate flavor, they also add a touch of color to our table, and are perfect for any occasion, even for Women’s Day!
YOU MIGHT BE INTERESTED IN THESE RECIPES
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Muffins with Lemon Cream and Fruit
- 1 1/3 cups All-purpose flour
- 2 medium eggs
- 1/3 cup Sugar
- 1/3 cup Sunflower oil
- 7/16 cup Sweet plain yogurt
- 1 packet baking powder
- 1 grated lemon zest
- 1 cup Milk
- 1 medium egg
- 1/3 cup Sugar
- 1/3 cup Cornstarch (cornflour)
- 1 Lemon
- as needed Strawberries
- as needed Blueberries
- 1 sprig fresh mint
- as needed Powdered sugar
Tools
- 1 Electric whisk
- Baking cup
- Oven
Preparation for Muffins with Lemon Cream and Fruit
For the preparation of the muffins, pour the sugar and eggs into a bowl and start whisking for a few minutes, add the grated zest of an organic lemon, oil, and yogurt.
Continue working and then finally add the sifted flour and baking powder, continue with the whisk for a few minutes to mix the ingredients well.
The size of the muffins varies depending on the cups you use.Take paper or aluminum baking cups, I used the latter which are much larger. Always butter these, not the paper ones, and then spoon the mixture into each cup.
Fill them below the rim, leaving room for rising during baking. Place the lemon muffins in the preheated oven at 320°F and bake at 350°F for about 20 minutes. In the meantime, prepare the lemon cream, you can find the whole procedure here.
Once ready, cover the custard with plastic wrap and let it cool in the fridge.
When the muffins are well browned, remove them from the oven and let them cool before decorating. When all the ingredients are ready and cold, start filling the muffins.Remove the muffins from the cup then make a hole in the center and with the help of a piping bag fill the inside with a little cream and decorate the surface with many dollops.
Complete all the muffins by adding blueberries and strawberry wedges, sprinkle with powdered sugar and serve well chilled.
Anna recommends…
The muffins should be stored in the fridge covered with a glass dome.
You can fill and decorate them as you like, with different creams or fruits.
For other muffin recipes click here
NOTES
FAQ
Can I use orange cream instead?
Yes, you just need to replace the lemon and prepare the Orange Pastry Cream
Can I fill the muffins with something else?
Yes, you can use ready-made creams, jam, or preserves.
Can I decorate with cream?
You can decorate with whipped cream flavored with lemon or something else, or with mascarpone cream.
