Japanese · Dessert
Yuzu Citrus Muffins
A small-batch Japanese-style citrus muffin built around yuzu zest and juice (here substituted with lemon for ingredient-palette fidelity), its sharp, floral citrus note cutting through a light, buttery crumb. Finished with a trickle of honey after baking, it stays delicate rather than heavy, closer to a Japanese tea-cake than a dense American muffin.
$1
12 minsPrep
19 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
292Calories
4.6gProtein
12.1gFat
42.2gCarbs
20gSugar
0.6gFiber
212mgSodium
80mgChol
7gSat Fat
77mgPotassium
31mgCalcium
1.5mgIron
0.2mcgVitamin B12
4.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
Sift the 55g cake flour and 2g baking powder together into a bowl and whisk in the 30g sugar.
3
In a separate bowl, whisk the 28g beaten egg, 25g melted butter, 22g whole milk, 8g lemon zest and 10g lemon juice until combined.
4
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — do not overmix, a few flour streaks are fine.
5
Divide the batter evenly between the 2 lined muffin holes, filling each about two-thirds full.
6
Bake for 18-20 minutes until risen and golden, and a skewer inserted into the centre comes out clean.
7
Transfer the muffins to a wire rack and let cool for 10 minutes.
8
Drizzle the 10g honey over the warm muffins just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted cake flour
- 0.1 oz2g baking powder
- 1.1 oz30g sugar white
- 5/85/8 eggs, lightly beaten (28g)
- 0.9 oz25g melted butter
- 0.8 oz22g whole milk
- 0.3 oz8g zested, substituting for yuzu zest lemon
- 0.4 oz10g juiced, substituting for yuzu juice lemon juice
- 0.4 oz10g honey
