lemon muffin Italy Recipe

Whisk the eggs with the sugar for at least 10 minutes until the mixture is very light and fluffy.

Meanwhile, melt the butter (in the microwave or over a double boiler) and let it cool.

Add the butter a little at a time, alternating with the milk.

Finally, add the sifted flour and yeast, lemon juice and zest, and limoncello (or other lemon juice).

Pour the mixture into baking cups, fill them up to 3/4 and bake in a static oven preheated to 200 ° C. Cook for 5 minutes, then reduce the temperature to 180C and cook for another 10-15 minutes, then remove. Remove from the oven and let stand until completely cool.

Prepare the icing by mixing powdered sugar and enough water to make a fairly thick cream.

Decorate the muffins with a thin layer of icing, add lemon pieces and mint leaves.
Allow to dry completely.

Once your lemon muffins are ready, all you have to do is enjoy them.