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Lemon muffins with cream cheese filling
Makes 12 Cakes, Bread and Pastries
Ingredients
- 4 small lemons
- 150g cream cheese
- 100g sugar
- 55g vanilla sugar
- 2 eggs
- 200g plain yoghurt (3.5% fat)
- 75ml rapeseed oil
- 220g plain flour
- 30g blanched, ground almonds
- 2tsp baking powder
- butter, for greasing
- flour, for dusting
- 1 small lemon
- 60g sugar
- icing sugar, for dustin
You will need
- 12-hole muffin tin
Method
Preheat the oven to 180C/160C fan/ Gas 4. Butter your muffin tin and dust with flour. Wash 2 lemons under hot water, pat dry and finely grate the zest. Juice 4 lemons. You’ll need around 120ml of juice.
Whisk the cream cheese with 2tbsp of the lemon juice, 1tbsp of the sugar and 11⁄2tbsp of the vanilla sugar until creamy. Combine the eggs, yoghurt, oil, remaining sugar and vanilla sugar with 90ml of the lemon juice and the lemon zest. Combine the flour, ground almonds, baking powder and a pinch of salt in a separate bowl then add to the egg mixture. Measure 1tbsp of the batter into each muffin hole. Top each with 1 heaped tsp of the cream cheese mixture, then divide the remaining batter on top. Bake the muffins for around 22 minutes, until golden brown.
Meanwhile, wash the remaining lemon under hot water and pat dry. Use a vegetable peeler or lemon zester to remove fine strips of lemon zest. Bring the sugar to the boil with the remaining lemon juice and simmer for around 10 minutes to thicken to a syrup. Add a little water if necessary.
Remove the muffins from the oven, drizzle immediately with the syrup and garnish with the lemon zest. Set aside to cool briefly and then remove from the tin. Dust with icing sugar to serve.
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