Don't Settle for Ordinary Lemon Muffins: Zesty Lemon Cheesecake Muffins

Citrus always adds an uplifting taste to baked goods. But did you know that citrus in baking adds more than a zesty flavor to your muffins and cakes? Recipe below.

Lemon muffins (AI)Photo byDa Vinci AI app / Modern Day Foodie

Citrus helps to improve the rising (leavening) of your baked goods. It is considered an acid (citric acid) and when combined with baking powder it creates a chemical reaction. This reaction creates carbon dioxide gas bubbles which in turn helps improve the rising of a baked good. It can also act as a substitute for vegan baking for eggs and buttermilk.

What is your favorite citrus cake or muffin? Kindly let us know in the comments.

What Is Lemon Extract?

Pure lemon extract is a lemon-flavored liquid made by soaking lemon peels in alcohol or oil. Doing this keeps the lemon flavor without a lot of bitterness or acidic properties. Since lemon extract has an alcohol base, its acid content is relatively low. This defeats the purpose of adding lemon juice to your baked goods resulting in the desired carbon dioxide gas bubbles that will give your baked goods fluffiness. Recently I made a lemon muffin recipe that used lemon extract. The muffins ended up in the trash because they were like eating a brick. If you want that strong lemon flavor, I recommend using the juice and lemon zest.

When should you use lemon extract? Lemon extract can add a bright lemon flavor without making the final dish tart or causing dairy ingredients to curdle. So, if this is your goal try using lemon extract.

What are your thoughts on using lemon extract? Kindly let us know in the comments.

White Vinegar as a Substitute

Some recipes require thickening or curdling dairy products (like cheesecake). Adding vinegar (in a 1:1 ratio) instead of lemon juice can add enough acidity to curdle or thicken dairy. Vinegar works best in recipes that only call for a small amount of lemon juice. In situations with more lemon juice, the vinegar flavor may be too strong in the recipe.

In old fashion baking, it was common to use sour milk. Because milk would sour often in the olden days. The sour made a fluffy and light baked good. My grandmother taught me to simulate this by adding some vinegar to your milk.

Lemon MuffinsPhoto byDa Vinci AI App / Modern Day Foodie

Zesty and Fluffy Lemon Cheesecake Muffins

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup plain yogurt
• ½ cup cream cheese, softened
• 2 large eggs
• ¼ cup unsalted butter, melted
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup powdered sugar (for glaze)
• 2-3 teaspoons lemon juice (for glaze)

1. Preheat oven to 350°F and line a muffin tin with paper liners.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. In another bowl, beat the yogurt, cream cheese, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
5. Spoon the batter into the muffin liners, filling each about ⅔ full.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
8. Glaze: In a small bowl, mix the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled muffins.

Do you have any suggestions for ingredients? How do you make this recipe? Kindly let us know in the comments.

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References

• Citrus Acid in Baking
• Lemon Extract