This weekend I made a batch of Bakery Style Lemon Muffins. Not only were they super fun to make but they also had lots of fun components. I also got to experiment with pearl sugar which was a bonus and very successful! While it did take a little bit of math and extra work because the recipe was created across the pond (in the U.K.), these muffins were full of flavor and looked very stylish.
One of my favorite things about this recipe were all the different textures. The muffin itself was so moist but also somehow had this delicious crunchy outside because of the pearl sugars. Then on top of that, there was the fun lemon curd filling which was a fun surprise inside. I also appreciated that the recipe called for fresh citrus zest because it really elevated the flavor. You could also see the zest in the batter even after the muffins cooked which brought me lots of joy and added some color!
The one thing I wish had done better was filling the muffins with the lemon curd. I wasn’t really sure if I should use a piping bag or a knife and my strategy of just poking a hole in the muffin didn’t allow much space for the curd. I will definitely do it differently next time.
Finally, while I don’t have social media, I do have to confess that this recipe comes from an Instagram reel my Mom showed me. I know it sounds lame but these Bakery Style Lemon Muffins were absolutely delicious and everyone devoured them.
From the icing to the filling, these muffins were a great start to my day and I hope you can take the time to try out this recipe. And if you do, watch the reel because her accent is very charming.
Recipe: Bakery Style Lemon Muffins
