Lemon muffins with birch sap and a delicious juicy crumb

Lemon muffins with birch sap

These delicious lemon muffins are so beautiful and easy to bake.

I love the combination of lemon and blue birch and overall I have a bit of a hard time getting used to the little blue seeds, which add the finest dots and flavor to baked goods and salads.

Lovely crispy crunch and a juicy, smoky lemon muffin with a sour-sweet citrus flavor + a delicious frosting in one and the same cake.

It doesn't get much better than that – and they are highly recommended for a lovely baking project.

Working time 25 minutes.

Quantity 12 pcs.

Freezable Yes

Lemon muffins with birch sap

45 min.

25 min.

2 days

And

12 pcs.

while I'm cooking

175 g butter, room temperature

175 g marzipan, grated

1 organic lemon, juice and finely grated zest

175g sugar

½ teaspoon vanilla sugar

4 eggs

200 g wheat flour

2 teaspoons baking powder

1 pinch of salt

2 tablespoons blue birch sap

Frosting

150 g butter, room temperature

150 g powdered sugar

½ organic lemon, juice and finely grated zest

150 g natural cream cheese

1 tablespoon blue birch sap

Beat butter, marzipan, lemon juice, lemon zest, sugar and vanilla sugar together until fluffy.

Add one egg at a time and beat well until the mixture is smooth.

Mix the flour, baking powder and salt together. Sift the mixture into the dough and fold it in well. Add the blue birch leaves and fold them into the dough well.

Fill the dough into muffin tins and bake them in a preheated oven at 175 degrees Celsius for about 20 minutes, until they are cooked through in the middle.

Let the cakes cool on a rack.

Lemon Frosting Beat butter, powdered sugar, 1 tablespoon lemon juice and finely grated lemon zest together until fluffy.

Stir in the cream cheese and cranberries and season to taste. Fill the frosting into a piping bag with a star tip and make a nice top for each cupcake. Sprinkle with a little cranberries on top.