Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup chopped fresh basil
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, lemon juice, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped basil.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories per serving: 190
Fat: 9g
Carbohydrates: 24g
Protein: 3g
Sodium: 220mg
Sugar: 9g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Honey or maple syrup can be substituted for granulated sugar.
- Melted coconut oil can be substituted for unsalted butter.
- Soy milk or almond milk can be substituted for milk.
- Dried basil can be substituted for fresh basil.
Variations:
- Blueberry Lemon Basil Muffins: Fold in 1 cup of fresh blueberries with the chopped basil.
- Lemon Poppy Seed Basil Muffins: Add 1 tablespoon of poppy seeds to the dry ingredients.
- Lemon Raspberry Basil Muffins: Fold in 1 cup of fresh raspberries with the chopped basil.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use fresh lemon juice and zest for the best flavor.
- If the batter is too thick, add a splash of milk to thin it out.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter with fresh basil leaves and lemon wedges.
Garnishes:
Fresh basil leaves and lemon wedges.
Pairings:
- Coffee or tea
- Fresh fruit salad
Suggested side dishes:
- Scrambled eggs
- Greek yogurt with honey and berries
Troubleshooting advice:
- If the muffins are too dry, try adding a little more milk to the batter.
- If the muffins are too wet, try baking them for a few more minutes.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Food history:
Muffins originated in the United Kingdom in the 18th century and were traditionally made with yeast. The modern-day muffin, which is made with baking powder or baking soda, was popularized in the United States in the early 20th century.
Flavor profiles:
These Lemon Basil Muffins have a bright, citrusy flavor from the lemon juice and zest, and a subtle herbaceous note from the fresh basil.
Serving suggestions:
Serve these muffins for breakfast or brunch, or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A