This recipe was created by Ilora B and Vivienne H. If you want to share your own recipe or photos and a review of when you made this recipe, you can email it to email@example.com
These muffins are a very simple but tasty treat to make if you are craving something sweet! Madeleines are traditionally a cookie, but since madeleine pans are a very rare thing to have, we decided to make them a muffin. It includes lemon zest, but if you are not a fan of lemon, you are welcome to replace it with orange zest. It doesn’t make much of a difference considering there isn’t much of the zest, but it is completely your choice. There is a good amount of butter in this recipe, so if you don’t want that much butter in your dessert, feel free to replace it with coconut or vegetable oil. This dessert doesn’t contain that much sugar, but you can decrease the amount of sugar; but be aware that taking away too much sugar will make the muffin bitter. We recommend putting the batter into the fridge before putting it into the pan because then the muffins will be very fluffy and a delight to eat other than dense. Like it said before, madeleines are supposed to be cookies, so if you do have a madeleine pan, you are able to put this batter into a madeleine pan. This recipe was adapted from: Preppy Kitchen
These muffins were absolutely delicious! They are so fluffy, and have the perfect amount of lemon in it. It took 30 minutes to make them, and we’re for sure going to make it again! These were such a great treat to make for my family! The muffins were very fun to make and did not take too long. If you make this recipe, which we hope you do, make sure to send us a picture at firstname.lastname@example.org.
- ¾ cup flour
- ½ cup sugar
- 7 tbsp butter (melted)
- 1 tsp lemon zest
- 2 eggs
- 1 tsp vanilla extract
- Pinch of salt
- ¼ tsp baking powder
- Melt the butter in a microwavable bowl; make sure completely melted and allow to cool
- Sift the flour, salt, and baking powder into a bowl then whisk together and set aside
- Add the eggs and sugar to a bowl and either use a stand mixer or electric mixer to beat the eggs and sugar until a light yellow. Then add in the vanilla and lemon zest
- Fold the dry ingredients into the egg mixture and make sure to not mix too vigorously. Then drizzle your melted butter into the mixture.
- This is not required, but if you want to make your muffin fluffy, put your batter into the fridge for 30 minutes.
- While your batter is in the fridge, preheat the oven to 350 degrees and make sure to brush your muffin or madeleine pan with melted butter so the batter doesn’t stick to it and put that into the freezer for 10 minutes
- When the batter and pan is chilled, take 1 tablespoon of batter and put them into the pan. Bake for 13 minutes and let them cool for 5 minutes before taking them out of the pan.
- Enjoy your muffins!!!