Go Back
–+ servings

Lemon Caramel Muffins

4.84 | 18 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
Total Time 1 hour 15 minutes
Servings: 6

Equipment

Ingredients

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

Instructions 

  1. Begin by making the lemon caramel. Zest both the lemons and set the zest aside to use for the citrus sugar later. 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 110 grams of sugar and the lemon pieces. Stir to combine and cook for 3-4 minutes, allowing the sugar to fully melt. Add in 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 has 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 muffin batter, in a large bowl, whisk together 113 grams of melted butter, 165 grams of granulated sugar, 55 grams of dark brown sugar and 2 eggs. Add in 60 grams of heavy cream, 1/2 teaspoon of vanilla extract and mix again.
  7. Add 280 grams of all-purpose flour, 2 teaspoons of baking powder and 1 teaspoon of kosher 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 60 grams of turbinado sugar and 1 1/2 teaspoons of the reserved lemon zest. Rub the sugar into the zest to make citrus sugar.
  11. Sprinkle the top of each muffin with the sugar.
  12. Bake the 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 be substituted for 1/3 cup (85g) of greek yogurt or skyr.
Serving: 1 muffinCalories: 501kcalCarbohydrates: 78gProtein: 6gFat: 19g