Name: Fluffy lemon muffins: tender, fragrant and ready in minutes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 260–270 g plain flour; 10 g baking powder; 1 packet of vanilla sugar (approx. 10 g); a pinch of salt; zest of 1 well-washed lemon; 3 eggs; 180 g granulated sugar; 100 ml vegetable oil; 150 ml milk; granulated sugar for sprinkling before baking

Preheating the oven Set the oven to 180 °C and prepare a muffin tray. Line the cups with paper liners, or lightly grease them with oil.

Mixing the dry ingredients Sift the flour into a bowl, add the baking powder, vanilla sugar, a pinch of salt and the lemon zest. Stir so everything is evenly distributed.

Preparing the wet mixture In another bowl whisk the eggs with the sugar until the mixture lightens and becomes slightly frothy. Drizzle the oil in a thin stream while continuing to whisk. Finally add the milk.

Combining both mixtures Pour the wet ingredients into the bowl with the dry ones. Gently fold with a spatula only until combined – do not overmix so the muffins stay fluffy.

Filling the liners Divide the batter into the liners about three quarters of the way full. Sprinkle a small amount of granulated sugar on top of each muffin batter – it will create a crunchy surface when baked.