This Lemon Mascarpone Muffin is simple, delicious and full of lemon and cheese flavor with a tender crumb that is soft but still holds together well. It is a perfect spring morning muffin to serve with your family on a sunny Sunday morning brunch!
Its been awhile since I’ve made a muffin. You may think, well, she just made the Lemon-Strawberry Chia Seed Muffins. Yes, I did post those recently but I can promise you it’s still been a while since I’ve made a muffin! These are the first muffins I have made since I made the Strawberry Chia Seed Muffins. For me, that is a long time. I used to be well known for bringing muffins to the office on a regular basis when I was working at Clarkson. I strayed away from making them when we moved to Albany. Mostly because I had gotten tired of them. Yes, I got tired of muffins. They started to get boring for me.
Lately, Grumpy has been making Long Island Iced Tea’s for a drink. Every time he makes one I smell the lemon as he’s cutting it and I absolutely love the smell of a fresh cut lemon. I’m also a huge fan of lemon curd. When I was browsing through some lemon recipes I came across a muffin from Cooking Light that was made with ricotta cheese. I wasn’t sure if I had ricotta or not but I was pretty sure I had some marscapone. By no means are these two “cheeses” in any way the same, but I figured that the marsapone would work so I gave it a shot. I also added some lemon extract to the muffin although the original recipe did not call for it. I just wanted a muffin saturated with lemon!
Just a few notes about these muffins should you decide to make them. First and foremost, let them cool completely before removing them from the muffin pan. Because these are such a tender muffin, if you try to remove them from the pan when they are still warm you will have your muffins fall apart. Trust me, I know because I tried. Once the muffins have cooled then you will have a muffin that stays together. The muffin are delicious as is, but because I am such a lemon freak, I served mine with some Lemon Curd. I do like to make my own, but I also am not against buying it from the store as you can tell from my photos! There is no lemon curd in the recipe itself, I used it as a condiment to help amplify my lemon love.
Don’t these muffins just scream “sunshine” to you? I know this much, I am ready for some sun and warmth. To me, this recipe just gives me a little promise that its coming!
Lemon Mascarpone Muffins
slightly adapted from Cooking Light
A muffin bursting with lemon and cheese flavor. Excellent with some lemon curd spread!
7.9 ounces flour (or 1-3/4 cup)
3/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
8 ounces Mascarpone Cheese
1/2 cup water
1/4 cup olive oil
1 teaspoon lemon extract
1 tablespoon grated lemon rind
2 tablespoons fresh squeezed lemon juice
yellow sanding sugar (optional)
Whisk the flour, sugar, baking powder and salt together in a large mixing bowl. Set aside.
With a hand held mixer, blend the mascarpone cheese, olive oil, lemon rind, lemon extract, lemon juice, and egg together until well blended. Gradually add the water and blend on low until well combined.
Gradually add the flour mixture to the cheese mixture and mix with hand mixer until combined.
Divide batter evenly between 18 muffin cups. Sprinkle with sanding sugar if desired. Bake at 375 for 16-18 minutes or until a toothpick comes out clean after inserted into center of muffin.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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