How To Make Lemon Yogurt Muffins (Williams Sonoma Series) - Bread Making!
Welcome My Friends! ☺️
Today I'm making Lemon Yogurt Muffins! This recipe is part of a series based on the Williams Sonoma Collection Cookbook Titled Bread. I will be making all 40 of the recipes in this recipe book. The recipes range from classic breads, to yeast breads, to dinner breads, to breakfast breads, to tea breads and desserts, to international breads!
For my written recipe for Lemon Yogurt Muffins, please click here:
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For a printable PDF version of my Lemon Yogurt Muffins, please click here:
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For the original Williams Sonoma recipe, please click here:
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Please check out my Bread Playlist for other bread baking recipes from the Williams Sonoma Collection cookbook titled Bread:
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How to make Lemon Yogurt Muffins RECIPE:
Yield: 12 muffins
Ingredients
2 cups (315g) unbleached all purpose flour
1/2 cup (125g) brown sugar
1 & 1/4 tsp (7 g) baking powder
1 tsp (5 g) baking soda
1/4 tsp (3 g) salt
Grated zest and juice of 1 organic lemon
1 & 1/4 cups (315g) plain yogurt
2 large eggs, lightly beaten
5 tbsp (75g) unsalted butter, melted, plus extra for greasing
For the topping:
1.5 tbsp (15 g) brown sugar
Dash of ground nutmeg
Directions
1. Preheat the oven to 375 F (190C, gas mark 5). Grease a 12-cup muffin pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the center and pour in the yogurt, eggs, melted butter and lemon juice. Vigorously whisk together until thoroughly combined. The batter should be fluffy but slightly lumpy. Scrape down the sides of the bowl. Spoon the batter into the muffin cups, filling each cup just short of its rim.
3. To make the topping, in a small bowl, stir together the sugar and nutmeg. Sprinkle a little bit of topping over each muffin.
4. Bake until golden around the edges and dry and springy to the touch, 16-20 minutes (mine took 30 minutes). A toothpick inserted into the center of a muffin should come out clean. Serve warm or at room temperature.
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Timeline
00:00 Introduction
00:31 Preheat oven to 375 F (190 C, gas mark 5) and grease/line muffin tin
01:06 Mix dry ingredients (flour, brown sugar, baking powder, baking soda, salt, lemon zest)
01:52 Why to buy organic citrus fruit when you need to add zest to recipes
02:48 Whisk the dry ingredients and make a well in the center
03:07 Add wet ingredients (yogurt, eggs, unsalted melted butter, lemon juice) and whisk vigorously
05:54 Scrape down the sides and bottom of the bowl to make sure everything is incorporated
06:08 Prepare the muffin topping mix (brown sugar and nutmeg)
07:02 Fill the muffin tins and top with the sugar topping
09:06 Bake for 16-20 minutes (mine took 30 minutes)
09:42 The muffins are ready! They look and smell amazing!
10:24 Wrap up and Thanks For Watching!
#rurallife #breadmaking #williamssonomabread
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Cream Cheese & Lemon Muffins | Go Delicious
Soft and crunchy, sweet and lemony, they are the perfect treat for all citrus lover out there! The cream cheese and the lemon juice work so well together in this recipe, but you don’t have to take my word for it:) All you need is about 30 minutes and a handful of ingredients!
Here are the ingredients:
For the muffins:
1 cup of flour
1 tsp. baking powder
1 tsp. salt
2 tbsp. butter (about 30g.)
120g. cream cheese
1/2 cup sugar
1 large egg
1/4 cup yogurt (or buttermilk)
1/3 cup lemon juice
1 tsp. vanilla
For the topping:
3/4 cup flour
2 tbsp. white sugar
2 tbsp. brown sugar
3 tbsp. butter (about 50g.)
Preheat the oven to 180 C.
Start by mixing together the flour with the baking powder and the salt. In another mixing bowl, with electric mixer mix the butter, the cream cheese and the sugar until well incorporated. Add in the egg, the yogurt and the lemon juice mixing for a minute after adding each of the ingredients.
Fold the vanilla and the flour gently in the batter using a wooden spoon or a spatula.
To make the crumble topping simply mix together the flour, the sugar and the butter.
Pour the muffin batter in a 12 cup well-oiled muffin tin lined with paper muffin cups. Top each cup with the crumble topping and bake the muffins for about 20 minutes or until inserted toothpick comes out clean.
Enjoy
The Best Lemon Blueberry Muffins Recipe!
RECIPE LINK: ????????????
These jumbo, Costco-style lemon blueberry muffins are my absolute favorite! Moist, delicate, delicious, and dotted with tons of blueberries! Plus, they’re super easy to make! They’re made with a sour cream muffin batter, lemon zest, fresh blueberries, and dried blueberries for even more berry flavor. One of these blueberry muffins with a cup of coffee in the morning is my favorite breakfast!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
01:00 Preheating the Oven
01:24 Preparing the Dry Ingredients
02:04 Wet Ingredients
03:15 Adding the Blueberries
04:09 Filling the Muffin Tins
04:56 Baking Instructions
05:51 Inside the Muffins
06:17 Taste Test
#baking #easyrecipes #blueberry #muffins #breakfast #tatyanaseverydayfood
CHEF RV’s CALAMANSI MUFFINS
CALAMANSI MUFFINS
2 ¼ cup all-purpose flour
¾ cup white sugar
2 tsp. baking powder
1 tsp. baking soda
240 grams whipping cream
1 whole egg
120 grams salted butter
120 grams fresh milk
grated zest from 20 pcs calamansi
juice of 20 pcs calamansi
water, as needed
white sugar, as needed