Lemon muffins with poppy seeds, lemon curd and lemon cream topping + method for muffins that are always a success

Lemon Muffins with Cream – an easy, quick, and delightful dessert for the whole family that can look and taste different each time. When prepared well, they are fluffy, soft, and appropriately moist. What is the secret to successful muffins? Today, I’ll share with you the essential rules to follow in order to bake perfect muffins.

These muffins are stunning – perfectly soft and fluffy, they smell wonderful, with a delicate lemon flavor that pairs beautifully with the refreshing and intense taste of Lemon Curd. I prepared the cream based on quark combined with previously whipped, light and fluffy butter-powdered sugar mixture. A hint of lemon zest and a few drops of lemon extract rounded it all off.

The flavors harmonize excellently, with the batter being more lemony than the cream, but the primary lemon flavor is Lemon Curd. It was important to me that the lemon taste doesn’t completely dominate the muffins but permeates perfectly through all the layers. The delicate cream and poppy seeds in the batter as well as on top, along with a pinch of lemon zest, crown the whole thing. I’m sure you’ll fall in love with them…”

Cupcakes or Muffins: Cupcakes are small portions of delicious batter, ideal for a few bites, often adorned with various creams, glazes, nuts, fruits, and frequently filled with a delightful surprise. In contrast to muffins, they differ in batter structure and some added ingredients, and due to their decoration, they are much more elegant and impressive. Cupcakes are typically prepared in sweet form, while muffins can also be made in a savory version. Muffins are not as intricately decorated, and they may optionally be coated with frosting and sprinkles or served in a “natural” form without embellishments. To enrich the flavor, fruits or nuts are often added to the batter. The structure of cupcakes is lighter, with the batter being tender, reminiscent of cake, while muffins are denser and firmer, with a more straightforward appearance.

BAKING PAN: Before you embark on making cupcakes, you’ll need a metal or silicone baking pan. The most common sizes are available for 6 or 12 muffins. I recommend getting a larger pan right away because who can settle for just 6 servings? Additionally, you’ll need liners – and here, there’s already an overwhelming variety: colors, patterns, materials. They significantly ease the removal of the muffins from the pan and make eating them much more enjoyable. Another interesting option is individual silicone molds, eliminating the need for lining with paper cups.

INGREDIENTS: The ingredients for cupcakes, such as butter, sugar, eggs, flour, etc., are typically added one after the other into the mixer bowl and mixed to a uniform consistency. For muffins, however, the ingredients are divided into dry and wet, and they are only briefly mixed until combined. Cupcakes primarily use butter, while muffins can also use oil. To achieve fluffy cupcakes, it’s advisable to thoroughly beat the butter with sugar and eggs first.

BATTER LEAVENING: For baking cupcakes, you can alternate between baking powder and baking soda. In my recipes, I usually use both ingredients because, from experience, I know that cupcakes rise beautifully and turn out perfectly fluffy. Typically, I add about 1/3 to 1/4 part of baking soda to 1 part of baking powder.

APPROPRIATE BATTER AMOUNT IN THE PAN: To ensure that the cupcakes have the right shape from the top after baking, you should fill the liners to about 3/4 of their height.

BAKING TEMPERATURE AND TIME: The recommended baking temperature usually falls between 180 and 200 degrees Celsius. In most cases, I set the oven temperature to 180 degrees Celsius. In my opinion, this is the ideal temperature to bake the sugary treats nicely, allowing them to become lightly golden on top while staying moist and fluffy inside without drying out too much. The baking time is typically around 20-25 minutes.

REMOVING CUPCAKES FROM THE PAN: After baking, cupcakes should cool in the pan, as they can be easily damaged. However, if I want to save time, I carefully remove the baked goods with a fork.

DECORATION: Cupcakes are typically adorned with various creams: buttercream, mascarpone and cream creams, Italian meringue, and fondant. Furthermore, they are often garnished with fruits, nuts, sprinkles, or colorful sugar granules. The only limit here is your imagination! 😊

[/recipe]