I wanted to bake berry muffins since I saw Jime Agois' blueberry mini muffins in her blog. They look amazing, and they are my husband's favorite, so I decided to make some just as soon as he arrived to NY from a trip. But, this weekend, before that happened, I suddenly got a huge craving for them. Bad news were, I didn't have blueberries or strawberries at that moment. But I did have lemon, and lemon yogurt. So I decided to give lemon muffins a try...
No worries - blueberry muffins are coming soon, too. In the meantime, you can try these ones. Tart and sweet, topped with confetti sprinkles just to add some extra fun. As if mini muffins themselves weren't fun enough!
Lemon Mini Muffins
Adapted from Food Babbles / Makes 16 mini muffins or 8 standard size
1 1/4 all-purpose flour, 3/4 tsp baking powder, 1/4 tsp salt, 1/8 tsp baking soda, 1/2 c. lemon-flavored yogurt, 2 tbsp minced fresh lemon, 1/2 tsp vanilla extract, 6 tbsp sugar, 1/2 stick (4 tbsp) unsalted butter, 1 egg.
Preheat your oven to 350 degrees; coat one 12-cup mini muffin pan with nonstick spray. Whisk the flour, baking powder, salt, soda, and nutmeg together in a bowl.
Blend the yogurt, minced lemon, and vanilla together in a cup.
Cream together 6 tablespoons of sugar and 1/2 stick of butter in a bowl with an electric mixer until light; add egg and beat well.
Alternately blend flour and yogurt mixtures into butter, starting and ending with the flour mixture; until just combined. Be sure not to over mix. Fill cups of prepared muffin pan three-quarters full, then bake until a toothpick inserted in a muffin comes out clean, 20-25 mins. Cool briefly in the pan. Enjoy!
Photos by Alejandra Martins