I have a serious question.

Brown Sugar Lemon Mascarpone Muffins I howsweeteats.com

Can you, a normal person, actually consider one muffin a full breakfast? Especially these… these, like, baby muffins. Well, they are of traditional muffin size and not fattened up, triple-pumped Americanized muffins covered in crumble and streusel, but really? One of these would be like the equivalent of drinking a glass of water for me. (Also if someone could make the caloric effect be equivalent to that of a glass of water… that would be great.)

And now my day is going to revolve around how I’m irked at the lack of crumble and streusel on top.

Brown Sugar Lemon Mascarpone Muffins I howsweeteats.com

For an actual muffin to make it into my breakfast rotation, I need a few other things of substance on a plate next to it. Maybe some fruit. Peanut butter. Some eggs. BACON. Those kinds of things. That’s why I sort of prefer my muffins to be snack worthy foods. I’d never kick a muffin outta bed for breakfast but… I like them at other times of the day too. Like right now. At 10:30PM when I’m writing this post and eating my emotions because Psy makes me feel so uncomfortable as I watch him on Dancing with the Stars.

If you haven’t noticed, I’ve been on a massive mascarpone kick the last few months. Putting it in EVERYTHING. Sweet, savory, using it as a spread… literally, all the things. I’ve always enjoyed it but maybe… just… never knew it’s true potential?

All you italians just collectively rolled your eyes in my direction. I bet.

Brown Sugar Lemon Mascarpone Muffins I howsweeteats.com

So two weeks ago I attempted to make a lemon mascarpone loaf and it came out like… dense, unbaked cheesecake. I mean, it was SO dense. Crazy dense. Perhaps I should have measured stuffed out instead of just being a cocky brat and thinking ‘oh of course this will turn out!’ and throwing stuffed into a bowl???? Maybe, you know, figured out where things went wrong? And since I have no patience and just couldn’t handle waiting another 75 minutes while loaf cake #2 baked… muffins it was. Muffins are like the poor man’s cake. Errr… the lazy man’s cake? The impatience man’s cake?

I think you get it.

The good news is that I still covered that lemon loaf in one hell of a sugar bombed glaze and it made it’s way into multiple mouths. It’s just not perfect yet. So until then… muffins. Make-it-up-to-you muffins. Settle for now.

Brown Sugar Lemon Mascarpone Muffins I howsweeteats.com

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Brown Sugar Lemon Mascarpone Muffins

Yield: 12-16 muffins

Total Time: 35 minutes

Ingredients:

2 cups whole wheat pastry flour
1/2 cup loosely packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 lemons, zested
8 ounces cold mascarpone cheese
3/4 cups milk
1 large egg
1/3 cup greek yogurt
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted and cooled

Directions:

Preheat oven to 350 degrees F. Line a muffin tin with liners.

In a large bowl, combine flour, brown sugar, baking powder, soda and salt. Stir to combine. Mix in lemon zest. Add mascarpone cheese and mix in with a fork, stirring until crumbly, evenly dispersed and covered in flour. In a small bowl, whisk together milk, yogurt, egg, vanilla extract and butter. Add the wet ingredients to the dry, stirring until just combined and wet.

Use a 1/4 cup measure or ice cream scoop to fill the muffin liners 2/3 of the wall full. Bake for 15-17 minutes, until tops are set and golden. Remove and let cool slightly before serving.

Brown Sugar Lemon Mascarpone Muffins I howsweeteats.com

So fluffy!

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65 Responses to “Brown Sugar Lemon Mascarpone Muffins.”

  1. #
    51
    Allison @ thebakingyear — May 23, 2013 @ 4:46 pm

    these look delicious!! and your writing is just so fun to read :)

    Reply

  2. #
    52
    Colette @ JFF! — May 23, 2013 @ 5:12 pm

    These look wicked spongy good!

    Reply

  3. #
    53
    Katie @ Butterlust Blog — May 23, 2013 @ 5:45 pm

    these look AH-MAH-ZING. and I definitely would not just be able to eat one. people actually do that?

    Reply

  4. #
    54
    Renee @ Awesome on $20 — May 25, 2013 @ 12:51 am

    I’m completely okay with consolation muffins. They’re much easier to fit in your purse than a loaf cake. These look delicious.

    Reply

  5. #
    55
    Nutmeg Nanny — May 25, 2013 @ 10:47 am

    These look fantastic! Definitely wouldn’t cut it for breakfast though, I agree ;)

    Reply

  6. #
    56
    Willa — May 30, 2013 @ 8:32 pm

    Just made these this afternoon. Very light and fluffy, super moist and delicious!! These have a delicate flavor, so I would suggest adding some lemon juice (perhaps 1/2 a lemon) if you prefer a stronger flavor. Overall, fantastic!

    Reply

  7. #
    57
    Molly — June 11, 2013 @ 11:17 pm

    Aghh! Lemon Muffins! So awesome! I love your recipes, am going to try them all out =D

    Citrus desserts are amazing, just made these:
    http://foodieanonymous.com/glazed-lime-cakes/

    Reply

  8. #
    58
    Leanne — June 14, 2013 @ 5:58 am

    They look delicious even without streusel (which I am a huge fan of)! But yeah – those muffins are practically mini, so you should feel totally justified eating at least half a dozen of them for breakfast. Gotta get that energy in.

    The last photo of one bitten open – they look perfect. Fluffy and moist. Mascarpone is a godsend for muffins, I swear.

    P. S. Where did you get your rad stripey cupcake papers?!

    Reply

  9. #
    59
    Sam — July 27, 2013 @ 9:43 pm

    I made these today and added a lemon glaze on top. They were amazing! thanks for the recipe.

    Reply

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