Citrus Muffins
4 servings
30 minutes
Citrus muffins are a true embodiment of British baking, combining the freshness of lemons and oranges with the tenderness of airy dough. Muffins are believed to have originated in England in the 18th century and quickly became a favorite breakfast and tea treat. This version adds bright citrus notes, creating a balance of sweetness and light tartness. Almonds provide additional texture and a subtle nutty flavor. The muffins are easy to prepare: the batter mixes quickly and bakes into a golden, fragrant treat. They are perfect as a morning delight with a cup of hot tea or as a dessert for special occasions.
1
Lightly roasted almonds are crushed in a mortar and mixed with flour, baking soda, sugar, and lemon and orange zest. Squeeze the juice from the zested citrus fruits and whisk it with milk, eggs, and melted butter, then pour it into the bowl with the flour and mix with a fork until a crumbly dough forms.
- Almond: 25 g
- Wheat flour: 300 g
- Baking soda: 1 teaspoon
- Cane sugar: 50 g
- Lemon: 2 pieces
- Oranges: 1 piece
- Milk: 150 ml
- Chicken egg: 2 pieces
- Butter: 50 g
2
Place the lumpy dough into molds (Tefal has very convenient silicone molds for several muffins) and put it in an oven preheated to 200 degrees for twenty to twenty-five minutes. After that, let it cool slightly and serve on the table.
- Wheat flour: 300 g
