Lemon Yogurt Sugar Muffins
Lemon Yogurt Sugar Muffins. I used plain Greek yogurt and added extra lemon juice.
Lemon Yogurt Sugar Muffins. I used plain Greek yogurt and added extra lemon juice.
- Carbohydrate 6.77468573707214 g
- Cholesterol 14.7022812504755 mg
- Fat 3.44773177108443 g
- Fiber 0.222297920979608 g
- Protein 1.34613562615093 g
- Saturated Fat 2.09457595843735 g
- Serving Size 1 1 muffin (28g)
- Sodium 1032.65186721815 mg
- Sugar 6.55238781609253 g
- Trans Fat 0.279885489633162 g
- Calories 64 calories
Step-by-step
- Preheat the oven to 400 degrees F. Grease a 24-cup mini muffin pan.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate large bowl, stir together the milk, lemon juice, 1/4 cup melted butter, egg, yogurt, vanilla and lemon zest. This mixture may look clumpy and/or curdled; that?s normal!
- Add the wet ingredients to the dry ingredients, stirring just to combine. Spoon the batter into the prepared muffin tin.
- Bake 12 to 14 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool the muffins in the pan on a wire rack for 5 minutes, then carefully invert the pan to turn out the muffins.
- Dip the muffins in the 3 tablespoons of melted butter until evenly coated. Then roll each muffin in sugar.
Working Within Dietary Limits
Baking with dairy and eggs requires precise adjustments to maintain structure. To replace the dairy milk and yogurt, use unflavored plant-based alternatives with comparable fat content, such as full-fat coconut milk or almond yogurt. Substitute the single egg with a flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water, letting it thicken for five minutes before incorporating it into the wet ingredients.
Managing Crits and Clumps
Combining acidic fresh lemon juice with dairy milk causes the liquid to curdle on contact. This reaction is intentional and desirable, as the acid tenderizes the crumb. Over-mixing the batter activates excess gluten in the all-purpose flour, yielding a tough, rubbery texture instead of a tender crumb. Fold the wet and dry components together strictly until no dry flour pockets remain.
Baking and Finishing
Portion the batter into a greased 24-cup mini muffin pan. Bake the batch in a preheated oven set to 400 degrees Fahrenheit for 12 to 14 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should emerge free of wet batter. Cool the baked goods inside the pan for precisely five minutes on a wire rack before turning them out for the butter and sugar coating.
