Easy Lemon Duffins Recipe (Muffin Doughnut Hybrid)
I know, you thinking what in the world are Lemon Duffins. Well think Muffin and Doughnut, This easy lemon duffins recipe is a hybrid of a muffin and donut all in one, filled with a delicious lemon curd filling and the muffin top is brushed with butter and rolled into sugar just like a doughnut.
INGREDIENTS
- 330 grams all purpose flour (3cups)
- 240 grams milk or almond milk (1 cup)
- 10 grams (2 tsp) Lemon Extract
- 3 grams lemon zest (1 teaspoon)
- 5 grand vanilla extract (1 teaspoon)
- 110 grams butter, room temperature softened (½ cup)
- 150 grams of sugar granulated sugar (1½ cup)
- 50 grams whole egg beaten (1 large egg)
- 10 grams baking powder (2 teaspoons)
- 100 grams lemon curd or pudding for filling
To Garnish Duffin:
- 100 grams sugar (½ cup)
- ½ teaspoon cinnamon powder (optional)
- 100 grams butter (melted)
How To Make Duffins?
- Preheat the oven to 190°C (375°F) and set the rack to the middle position.
- Line a 12 cup muffin baking pan with muffin liners.
- Add the butter and sugar into a bowl a beat with a hand mixer until the mixture is creamy and smooth. You can also use a whisk and mix by hand.
- Add the lemon extract and vanilla extract and eggs to the mixture and mix for a mix for about 30 seconds.
- Add the flour, lemon zest, baking powder, and milk and beat until well batter is well combined and smooth.
- Fill each muffin cup about 2/3 high.
- Place into oven and bake for 30-35 minutes or until the tops are light golden brown and muffins are firm at the touch.
- Once muffins are baked, let them cool in the baking pan for 10 minutes then remove them and cool them on a wire rack.
- Fill each muffin with the lemon curd or lemon pudding.
- Garnishing: Brush each of the muffin tops with the melted butter and roll in sugar.
- Store your muffins in an airtight container will keep for up to 5 days refrigerated. Serve and enjoy.
Lemon Duffins (Muffins & Donuts Hybrid)
These lemon duffins are a hybrid of muffins and donuts, soft, chewy and moist these duffins ae filled with lemon curd. making them a fan favorite dessert.
Ingredients
- 330 grams all purpose flour 3cups
- 240 grams milk or almond milk 1 cup
- 10 grams 2 tsp Lemon Extract
- 3 grams lemon zest 1 teaspoon
- 5 grand vanilla extract 1 teaspoon
- 110 grams butter room temperature softened (½ cup)
- 150 grams of sugar granulated sugar 1½ cup
- 50 grams whole egg beaten 1 large egg
- 10 grams baking powder 2 teaspoons
- 100 grams lemon curd or pudding for filling
- TO GARNISH DUFFIN:
- 100 grams sugar ½ cup
- ½ teaspoon cinnamon powder optional
- 100 grams butter melted
Instructions
- Preheat the oven to 190°C (375°F) and set the rack to the middle position.
- Line a 12 cup muffin baking pan with muffin liners.
- Add the butter and sugar into a bowl a beat with a hand mixer until the mixture is creamy and smooth. You can also use a whisk and mix by hand.
- Add the lemon extract and vanilla extract and eggs to the mixture and mix for a mix for about 30 seconds.
- Add the flour, lemon zest, baking powder, and milk and beat until well batter is well combined and smooth.
- Fill each muffin cup about 2/3 high.
- Place into oven and bake for 30-35 minutes or until the tops are light golden brown and muffins are firm at the touch.
- Once muffins are baked, let them cool in the baking pan for 10 minutes then remove them and cool them on a wire rack.
- Fill each muffin with the lemon curd or lemon pudding.
- Garnishing: Brush each of the muffin tops with the melted butter and roll in sugar.
- Store your muffins in an airtight container will keep for up to 5 days refrigerated. Serve and enjoy.