Lemon Blossoms
Uncovering the Delights of Lemon Blossoms
There’s something incredibly uplifting about a fresh lemony treat, particularly when it’s in the form of tender, moist Lemon Blossoms. These delightful mini muffins are perfect for any occasion—from weekend brunch to afternoon tea. Their burst of citrus flavor brightens up your palate and can effortlessly bring a sunny vibe to any gathering. Having tried this recipe multiple times, I can confidently say that it becomes a go-to for those seeking a quick and satisfying dessert that pleases a crowd.
Why You’ll Love This Dish
Imagine biting into a fluffy muffin that almost melts in your mouth, with tangy lemon notes dancing across your taste buds. Lemon Blossoms are not just tasty; they’re also quick to whip up and budget-friendly, making them ideal for both novice bakers and experienced pros. Whether it’s a sweet addition to your holiday table or a simple afternoon snack, you can’t go wrong with these bite-sized wonders.
“These Lemon Blossoms are amazing! They’re the perfect pick-me-up with their zesty flavor. I made them for a family gathering, and they were gone in minutes!” – Happy Baker
Preparing Lemon Blossoms
Crafting these Lemon Blossoms is a delightful journey that combines simple ingredients to create something extraordinary. Expect a straightforward process that anyone can follow. If you’re short on time or just looking for a quick dessert fix, this recipe checks all the boxes. With a handful of steps, you’ll be on your way to serving fresh, homemade lemony delights in no time.
What You’ll Need
To create these tasty treats, gather the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Feel free to swap out the sour cream for Greek yogurt if you’re looking for a lighter option, or you can use a dairy-free butter alternative for those on a special diet.
Step-by-Step Instructions
Follow these simple steps to make your Lemon Blossoms:
- Preheat your oven to 350°F (175°C) and thoroughly grease a mini muffin pan.
- Cream together the softened butter and granulated sugar in a mixing bowl until it’s light and fluffy.
- Add the eggs one by one, making sure to mix well after each addition.
- Stir in the sour cream, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk the flour, baking powder, and salt together.
- Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix to keep them light!
- Fill the mini muffin pan with the batter, about two-thirds full.
- Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, combine the powdered sugar with the lemon juice in a small bowl and mix until smooth.
- Once the Lemon Blossoms have cooled, dip the tops in the glaze and let them set before serving.
Creative Ideas for Plating
These Lemon Blossoms are charming on their own but can be dressed up for a special occasion. Serve them on a decorative platter with a dusting of powdered sugar for added flair. Pair them with fresh berries or a dollop of whipped cream for an indulgent touch. They also make a lovely addition to a tea party when served alongside a selection of herbal teas.
Keeping Leftovers Fresh
If you happen to have any Lemon Blossoms left over (though they’ll likely disappear quickly!), store them in an airtight container at room temperature for up to three days. You can also refrigerate them for up to a week. To keep the glaze intact, it’s best to store them without dipping in the glaze until you’re ready to serve them.
Pro Chef Tips
- Use fresh lemons: The zest and juice from fresh lemons deliver a brighter flavor than bottled alternatives.
- Don’t overmix: This will help keep the muffins tender and fluffy.
- Cool completely before glazing: For the best glaze consistency, let the muffins cool to room temperature so it doesn’t just melt away.
Variations to Try
If you’re feeling adventurous, here are some fun variations for your Lemon Blossoms:
- Blueberry Lemon Blossoms: Add a handful of fresh or frozen blueberries to the batter for a fruity twist.
- Coconut Lime Blossoms: Swap lemon juice for lime juice and add shredded coconut for a tropical feel.
- Mango Lemon Blossoms: Incorporate diced mango into the batter for an exciting flavor combination.
Your Questions Answered
How long does it take to prepare these Lemon Blossoms?
Preparation is quick and easy! You should allow about 10-15 minutes to mix everything together, and then they bake for just 10-12 minutes.
Can I substitute the sour cream?
Yes! Greek yogurt can be a great substitute if you want a slightly healthier option.
How do I know if they’re cooked through?
To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
These Lemon Blossoms are bound to brighten your day, filling your kitchen with delightful aromas and zestful flavors. So, why wait? Get baking and enjoy these little bursts of sunshine!
Lemon Blossoms
Ingredients
Method
- Preheat your oven to 350°F (175°C) and thoroughly grease a mini muffin pan.
- Cream together the softened butter and granulated sugar in a mixing bowl until it’s light and fluffy.
- Add the eggs one by one, making sure to mix well after each addition.
- Stir in the sour cream, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk the flour, baking powder, and salt together.
- Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix.
- Fill the mini muffin pan with the batter, about two-thirds full.
- Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, combine the powdered sugar with the lemon juice in a small bowl and mix until smooth.
- Once the Lemon Blossoms have cooled, dip the tops in the glaze and let them set before serving.
