In the Kitchen this week I decided to try something a little new and attempted baking lemon caramel muffins. I scrolled upon the recipe from one of my favorite food creators on Instagram,
Justine Doiron , early Monday morning, and immediately knew how I was spending the day. Initially, I was wary of the lemon caramel flavor combination and I wasn’t sure if it would work but honestly, I am a sucker for anything lemon and the video made it look delicious.
I am notorious for baking hockey pucks instead of cookies but I found this recipe relatively easy. I would definitely try to do a few things a little differently next time (cook the caramel longer and bake for less time) but I was pleasantly surprised with the final product. You can find the full recipe here.
Ingredients
Lemons
Sugar
Salted Butter
Dark Brown Sugar
Eggs
Heavy Cream
Vanilla Extract
All-Purpose Flour
Baking Powder
Salt
Milk
Turbinado Sugar
- First, make the lemon caramel. In a saucepan combine sugar, lemon pieces, and butter then cook until fully combined and thick. Pour onto a chilled plate lined with parchment paper.*
- Make batter. Mix sugar, eggs, and melted butter until combined. Add in dry ingredients and milk, and mix until smooth.
- Next, add caramel pieces into the batter and pour into a muffin pan. (I used a loaf pan simply because I don’t have a muffin pan). Top with turbinado sugar and lemon zest.
- Bake and enjoy!
*Make sure that you cook the caramel long enough, I took mine off the heat too soon and it was closer to a lemon jam than caramel.
The final muffin/loaf was not too sweet with a subtle lemon flavor and the crunchy, lemony topping was so satisfying. I highly recommend checking out the full recipe here next time you have a few extra lemons sitting in your fruit bowl. Thanks
Justine Doiron for another great recipe!
Check out our recipe page for more kitchen adventures! Yess, Chef! Archives – From the Table (frommthetable.com)
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