Lemon Cream Flax Muffins.
We’re making muffins today.
Specifically, muffins of the lemon variety.
I know what you’re thinking.
WHY lemon? WHY not chocolate chip or bursting blueberry or cinnamon struesel or more importantly, chocolate chip?
I too, was a lemon hater once, but it turns out that when it’s mixed with lots of sugar? I totally love it.
Lemon and I have got some sort of freaky thing going on at the moment. I’m all about it with that sugar because it just gets so sweet and… and… lemony. First it was cookies, but I’ve since left them in the dust. My reputation is probably not so hot at the moment.
These muffins are the perfect vehicle for transporting delicious holiday breakfasts into your belly. They are slightly sweet, super lemony, dense and fluffy – but still a bit chewy – and even have a twinge of nuttiness happening from the flaxseed. The glaze is so super creamy that is practically melts in your mouth, and I think you might be the most popular kid on the block if you make these for you holiday guests.
And… and as I’ve said before, they are definitely just cupcakes without the hat. For sure.
Many Christmas mornings my mom would make those orange rolls from the can with the glaze and stuff… you know? But I think these may even beat them out. I’ve decided that I’m going eat my weight in lemon cream muffins in two weeks, and if you’d like to join me, I suggest some cake batter cinnamon rolls, cookie dough cinnamon rolls, or cinnamon sugared bacon. That’s what the holidays are all about!
Lemon Cream Flax Muffins
makes 12 muffins
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/3 cup ground flaxseed
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon lemon extract, emulsion or essential oil
6 tablespoons butter, melted and cooled
1 cup cream
1/4 cup milk
zest of 3 lemons
Preheat oven to 350 degrees F. Line a muffin tin with liners.
In a bowl, combine flour, salt, soda and flaxseed, then mix well to combine. Set aside.
In a large bowl, whisk sugar and egg until smooth. Add in lemon zest, vanilla and lemon extracts, whisking again until smooth. Add in cream, milk and melted butter, mixing until combined. Add dry ingredients to batter, mixing with a spoon until just combined – do not overmix. The batter will be thick and almost doughy (in the second picture). Using an ice cream scoop or about a 1/3 cup measuring cup, scoop batter into muffin liners.
Bake for 14-17 minutes, or until muffins are set and no longer jiggly in the middle. While muffins are baking, mix glaze, and as soon as they come out of the oven, drizzle glaze over top. These are best served warm, straight from the oven.
Lemon Cream Glaze
1 cup powdered sugar
1 tablespoon lemon zest
1/2 teaspoon lemon extract, emulsion or essential oil
1/2 teaspoon vanilla extract
2-3 tablespoons cream
Combine all ingredients together and mix thoroughly until a runny glaze forms. If too thick, add more cream. If too thin, add more powdered sugar until desired consistency is reached.
All of your holiday people (like, uh… family) are going to love you!