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!
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 vanilla extract, and they will taste great too.
If you like lemon but don’t like walnuts, whether due to an allergy or simply a matter of taste, poppy seeds go very well with lemon and add a lovely 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 granulated sugar (6.3 oz)
- 225 ml vegetable oil (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 (1.8 oz)
- 14 g baking powder (0.5 oz)
- 300 g all-purpose flour (10.6 oz)
- A few walnuts for the top of the muffins
Preparation steps :
Preheat the oven to 180°C (350°F), conventional mode.
Whisk the eggs and sugar for about 5 minutes until pale and fluffy, using a stand mixer or hand mixer.
Gradually add the oil while mixing, then incorporate the milk and lemon juice.
Gently fold in the lemon zest, chopped walnuts, and the flour sifted together with baking powder. Mix until just combined.
Using an ice cream scoop, fill the muffin cups about three-quarters full.
Place a walnut half on top of each muffin.
Bake for approximately 25 minutes, or until a skewer inserted into the center comes out clean.
Transfer the muffins to a wire rack and let them cool.
Optional: dust with powdered sugar and enjoy with a cup of coffee.
Lemon and walnut muffins
Recipe suggestions for snacks
- Fluffy donuts recipe
- Double Chocolate muffins
- Chocolate chip muffins
- Soft and crispy waffles
- Blueberry muffins
Lemon walnut muffins recipe
EQUIPEMENTS
INGREDIENTS
- 2 eggs
- 180 g granulated sugar
- 225 ml vegetable oil
- 100 ml milk
- 100 ml lemon juice
- zest of 2 lemons
- 50 g chopped walnuts
- 14 g baking powder
- 300 g all-purpose flour
- A few walnuts for the top of the muffins
PREPARATION
- Preheat the oven to 180°C (350°F), conventional mode.
- Whisk the eggs and sugar for about 5 minutes until pale and fluffy, using a stand mixer or hand mixer.
- Gradually add the oil while mixing, then incorporate the milk and lemon juice.
- Gently fold in the lemon zest, chopped walnuts, and the flour sifted together with baking powder. Mix until just combined.
- Using an ice cream scoop, fill the muffin cups about three-quarters full.
- Place a walnut half on top of each muffin.
- Bake for approximately 25 minutes, or until a skewer inserted into the center comes out clean.
- Transfer the muffins to a wire rack and let them cool.
- Optional: dust with powdered sugar and enjoy with a cup of coffee.
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