Authentic home cooking from Spain, with US measurements. 
Homemade Lemon Muffins
This recipe takes me back to my childhood. I remember fondly helping my mother make it. She made me a special apron, just like the ones adults wore, but in a child’s size. We had a great time cooking together, especially me, since I’d end up covered in ingredients from head to toe. Now, years later, it’s my son who helps me in the kitchen and really enjoys it. Sometimes, he even asks my mother for advice about a dessert to make for me, because he knows I have a sweet tooth, and every now and then, he surprises me with something sweet he’s made himself.
Homemade Lemon Muffins
This recipe takes me back to my childhood. I remember fondly helping my mother make it. She made me a special apron, just like the ones adults wore, but in a child’s size. We had a great time cooking together, especially me, since I’d end up covered in ingredients from head to toe. Now, years later, it’s my son who helps me in the kitchen and really enjoys it. Sometimes, he even asks my mother for advice about a dessert to make for me, because he knows I have a sweet tooth, and every now and then, he surprises me with something sweet he’s made himself.
Open in Cookpad AppSteps
- 1
In a bowl, beat the eggs with the sugar until the mixture doubles in volume and becomes pale and fluffy.
- 2
Sift the flour together with the baking powder, then add to the egg mixture. Beat until well combined and no lumps remain.
- 3
Add the yogurt and mix well. While mixing, slowly pour in the oil and continue beating. Finally, add the lemon zest and mix thoroughly.
- 4
Preheat the oven to 430°F (220°C), with heat from both the top and bottom.
- 5
Line a muffin tin with paper liners. Using a spoon, fill each liner about halfway to prevent overflow as they rise.
- 6
Bake at 430°F (220°C) for 14 minutes. When the time is up, turn off the oven and check doneness with a knife. If needed, leave them in the oven with the heat off for a few more minutes.
- 7
Remove the muffins from the tin and place them on a wire rack to cool. I recommend storing them in a metal tin to keep them from drying out.
- 8
Now just enjoy them—they turn out very soft and fluffy. I hope you like them and give them a try.
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