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–+ servings

Lemon Caramel Muffins

4.88 | 16 reviews
These light, moist, and tender muffins are packed with pockets of lemon caramel. And if you haven't had lemon caramel before - be ready to have your world changed. It's tart but sweet, perfectly balancing out the muffin while adding unique lemon flavor. It's unlike any lemon baked good you've ever had, but in the best way.
Prep Time 15 minutes
Cook Time 1 hour
Servings: 6 jumbo muffins

Equipment

Ingredients

For the lemon caramel
  • 2 large lemons
  • 110 grams granulated sugar, 1/2 cup
  • 28 grams salted butter, chilled, 2 tablespoons
For the muffins
  • 113 grams salted butter, melted, 8 tablespoons
  • 165 grams granulated sugar, 3/4 cup
  • 55 grams dark brown sugar , 1/4 cup
  • 2 large eggs
  • 60 grams heavy cream, 1/4 cup, see note
  • 1/2 teaspoon vanilla extract
  • 280 grams all-purpose flour, 2 cups
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 80 grams milk of choice, I use oat typically, 1/3 cup
For the citrus sugar
  • 60 grams turbinado sugar, 1/4 cup
  • 1 1/2 teaspoons lemon zest

Instructions 

  1. Begin by making the lemon caramel. Zest both the lemons and set the zest aside. Slice the peel away from the lemons, then cut the interior into bite-size pieces. You should yield 130 grams of lemon pieces.
  2. Set a medium sauté pan over medium heat and add the sugar and lemons pieces. Stir to combine and cook for 3-4 minutes, allowing the sugar to fully melt. Add in the two tablespoons of butter and mix vigorously to combine.
  3. Once the mixture is combined, cook it down, stirring often, as it bubbles and begins to darken. It will turn a light golden hue in 4-5 minutes, and a deep gold in 7-8 minutes. When the mixture is thickened and you can swipe a spatula along the bottom of the pan and the bottom shows for a few seconds, it's ready to transfer.
  4. Carefully pour the lemon caramel onto a sheet of parchment paper on a cold surface. It should seize up immediately. Let it cool to the side while you make the muffin batter.
  5. Place a rack in the center of the oven and preheat to 375°F.
  6. To make the batter, in a large bowl whisk together the melted butter, sugars and eggs. Add in the cream and vanilla and mix again.
  7. Add the flour, baking powder and salt to the bowl and whisk to combine, adding splashes of the milk a bit at a time to assist the mixing. You'll soon have a smooth batter.
  8. By now, the caramel should be cool enough to handle, although still a bit stretchy. Begin pulling it apart into pieces no bigger than a bean, and add those pieces to the batter. Mix to combine.
  9. Line a jumbo muffin tin (or a standard 12-count muffin tin) and scoop in the batter. You want it nearly to the top of the tins, but not completely.
  10. In a small bowl, mix together the reserved lemon zest and the turbinado sugar. Rub the sugar into the zest to make citrus sugar.
  11. Sprinkle the top of each muffin with the sugar.
  12. Bake the jumbo muffins for 30-35 minutes, or until domed, golden, and you can tap the tops without them feeling too "jiggly" (an inserted toothpick might lead you astray, since it could come out with lemon caramel on it!). If baking standard muffins, begin checking at the 20-minute mark.
  13. Serve warm and enjoy!

Notes

Heavy cream can also be substituted for 85 grams/1/3 cup of greek yogurt or skyr.