Description
Soft and fragrant muffins infused with fresh lemongrass, lightly sweet with a tender crumb and golden tops. Perfect for breakfast, brunch, or an afternoon treat with tea or coffee.
Ingredients
Scale
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons fresh lemongrass, very finely minced
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a 12 cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk melted butter, milk, eggs, vanilla extract, and finely minced lemongrass until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Divide the batter evenly among the muffin liners, filling each about three quarters full.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Finely mince only the tender inner part of the lemongrass to avoid fibrous texture.
- Do not overmix the batter to keep the muffins soft and airy.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: lemongrass muffins, citrus muffins, homemade muffins, breakfast muffins, easy baking recipe