These Lemon Mascarpone Muffins are simple, delicious and full of lemon and cheese flavor with a tender crumb that is soft but still holds together well. It is a great way to start off the day with a burst of bright lemony flavors.
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❤️ Why you'll love it
Portable: these are a great option for a delicious, quick and easy breakfast on the go.
Intense Lemon: lemon fans will love the perfect balance of sweet, tart, and creamy cheese flavors.
Perfect snacking: these muffins have more protein than a regular muffin and are a great snack option.
🥘 Ingredients
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Salt
Mascarpone cheese
Lemon extract
Fresh lemons: for the juice and zest.
🔪 Instructions
- Preheat oven to 375° F. Line muffin pans with paper liners.
- Whisk the flour, sugar, baking powder and salt together in a large bowl. Set aside.
- Using a hand held mixer, using another large bowl, 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 speed until well combined.
- Gradually add the flour mixture to the cheese mixture and mix with hand mixer until just combined.
- Divide batter evenly between 18 muffin cups. Sprinkle with sanding sugar if desired.
- Bake 16-18 minutes or until a toothpick comes out clean after inserted into center of muffin.
- Remove from oven and cool completely on a wire rack.
🥄 Equipment
🥫Storage
Room temperature: not recommended.
Refrigerate: store in an airtight container up to 1 week.
Freeze: store in a freezer safe container up to 3 months.
📖 Variations
- Stir in ½ cup mini lemon flavored chips.
- Dust with powdered sugar before serving or drizzle with a lemon glaze.
- Add 1 cup blueberries to the muffin batter.
- Substitute cream cheese or whole milk ricotta cheese for the mascarpone.
💭 Top Tips
- Be sure to allow these lemon muffins to cool completely before removing from the muffin pan. They are fragile and will fall apart if warm.
📚 Related Recipes
These Cheesecake Stuffed French Toast Sliders make any weekend brunch special!
Macerated Berries with Mascarpone Cream make a lovely finish to any meal.
If you are looking for a dessert without sugar, this Keto Tiramisu is sure to make your palate happy!
🍽 Serve with...
Serve muffins spread with lemon curd.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Lemon Mascarpone Muffins
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1¾ cup all-purpose flour
- ¾ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon teaspoon salt
- 8 ounces Mascarpone cheese
- ½ cup water
- ¼ cup olive oil
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice , freshly squeezed
- 1 large egg
- yellow sanding sugar , optional
Instructions
- Preheat oven to 375° F. Line muffin pans with paper liners.
- Whisk the flour, sugar, baking powder and salt together in a large bowl. Set aside.
- Using a hand held mixer, using another large bowl, 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 speed until well combined.
- Gradually add the flour mixture to the cheese mixture and mix with hand mixer until just combined.
- Divide batter evenly between 18 muffin cups. Sprinkle with sanding sugar if desired.
- Bake 16-18 minutes or until a toothpick comes out clean after inserted into center of muffin.
- Remove from oven and cool completely on a wire rack.
Fil says
I tried making these in my conventional oven and they took over 40 minutes to cook and sunk in the middle BUT when they were cooked OMG delicious!!!! Should I put the temperature higher? next time?
😊😋
Shelby Law Ruttan says
Hi Fil, first off, thank you for trying the recipe and I'm glad you enjoyed them! As for the results, these do sink just a little in the middle (if you look at my images, you will see mine have a small indent in the center), so that is normal. My instructions are for a standard oven and I bake at 375 degrees. You didn't indicate what temperature you baked these at. If you baked in a standard oven, I would give it the amount of time it takes to cook. Maybe check the temperature of your oven? I would not turn the heat up too much more for fear of burning the outside of the muffins, a longer bake time would be better.
Ra says
Would these freeze well?
Shelby Law Ruttan says
Hi Rachelle, yes, you could freeze these for 2-3 months. Thanks for stopping by!
Nancy @ imadethisdish says
This is a brilliant idea adding mascarpone. It probably made the muffin light and cake like texture? I love light and cakie. 🙂 Your recipe reminds me of my granmother's recipe adding ricotta cheese.
Sheena @ Hot Eats and Cool Reads says
I love that you added mascarpone with the lemon! What an amazing sounding muffin!
Erica S (EricasRecipes.com) says
Oh these sound divine! Love the idea of lemon with the creamy marscapone!
Christie Daruwalla says
I love the mix of marscapone and lemon. I can just imagine how tender and delicious these are.
Renee Paj says
Oh these do sound amazing. Love lemon too! I'll have to find some time to make up a batch!!
Sandra says
Great idea to use Marscapone cheese! I bet these are super moist. I love all things lemon, so I'm going to have to try this! Would be great with a cup of tea too 😉
Rachael says
Wow these looks really good! I'd love to try this recipe!