Lemon and walnut muffins
These lemon-walnut muffins are light, fluffy, tangy and very tasty. They add to the muffin recipes already on the blog . They’re so fluffy that I can easily see them as a base for cupcakes. A perfect recipe for autumn snacks!
Watching the TV show Tous en cuisine with Cyril Lignac on M6 that I was tempted by his dried fruit muffins. I was going to make her recipe, but then I remembered that I hadn’t shared my recipe with you, which I think is really delicious.
I’ll soon try Chef Cyril Lignac’s recipe, and as you know, new muffin recipes are always welcome at home!
The nuts add a bit of crunchiness, which is greatly appreciated with the moistness of the muffin. I have already suggested these mini lemon walnut cakes which are also delicious, or these lemon and cherry muffins
If you don’t like lemon, you can replace the lemon juice with milk or orange juice. If you’re using just milk, flavour your muffins with the seeds of a vanilla pod or liquid vanilla extract, and the muffins will taste great too.
If you like lemon but don’t like walnuts, in case of allergy or just a question of taste, poppy seeds go very well with lemon and add a touch of crunch.
Lemon and walnut muffin
Table of Contents
Ingredients:
You can print out the recipe card at the end of this article.
For 18 small muffins
- 2 eggs
- 180 g sugar (6.35 oz)
- 225 ml vegetable oil (sunflower or peanut) (7.6 fl oz)
- 100 ml milk (3.4 fl oz)
- 100 ml lemon juice (3.4 fl oz)
- zest of 2 lemons
- 50 g chopped walnuts (1.75 oz)
- 14 g baking powder (0.5 oz)
- 300 g flour (10.6 oz)
- A few walnuts for the top of the muffins
Preparation steps :
Preheat oven to 180°C normal heat (static)
1. Whisk the eggs and sugar for 5 min until pale. using a stand mixer or hand mixer.
2. Add the oil while mixing, then add the milk and lemon juice.
3. Stir in lemon zest, chopped walnuts and flour sifted with baking powder. Mix well.
4. Using an ice cream scoop, fill the muffin cups three quarters full.
5. Place a walnut kernel on each muffin.
6. Bake for 25 minutes more or less. Check the doneness of the muffins by inserting a skewer into the center. It should come out dry.
7. Place the muffins on a wire rack and leave to cool.
8. Sprinkle with powdered sugar and enjoy with a cup of coffee.
Lemon and walnut muffins
Recipe suggestions for afternoon tea
- Fluffy donuts recipe
- Double Chocolate muffins
- Chocolate chip muffins
- Soft and crispy waffles
- Blueberry muffins
Lemon walnut muffins recipe
EQUIPEMENTS
INGREDIENTS
- For 18 small muffins
- 2 eggs
- 180 g sugar (6.35 oz)
- 225 ml vegetable oil sunflower or peanut (7.6 fl oz)
- 100 ml milk (3.4 fl oz)
- 100 ml lemon juice (3.4 fl oz)
- zest of 2 lemons
- 50 g chopped walnuts (1.75 oz)
- 14 g baking powder (0.5 oz)
- 300 g flour (10.6 oz)
- A few walnuts for the top of the muffins
PREPARATION
- Preheat oven to 180°C normal heat (static)
- Whisk the eggs and sugar for 5 min until pale. using a stand mixer or hand mixer.
- Add the oil while mixing, then add the milk and lemon juice.
- Stir in lemon zest, chopped walnuts and flour sifted with baking powder. Mix well.
- Using an ice cream scoop, fill the muffin cups three quarters full.
- Place a walnut kernel on each muffin.
- Bake for 25 minutes more or less. Check the doneness of the muffins by inserting a skewer into the center. It should come out dry.
- Place the muffins on a wire rack and leave to cool.
- Sprinkle with powdered sugar and enjoy with a cup of coffee.
Thank you for visiting my baking blog and for your comments.
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