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Lemon Mascarpone Muffins

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Lemon Marscapone Muffins

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.

Lemon Marscapone Muffins
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!
Lemon Marscapone Muffins
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
Published 04/20/2015
Lemon Marscapone Muffins

A muffin bursting with lemon and cheese flavor. Excellent with some lemon curd spread!

Ingredients

  • 7.9 ounces flour (or 1-¾ cup)
  • ¾ cup sugar
  • 2-½ teaspoons baking powder
  • ¼ teaspoon salt
  • 8 ounces Mascarpone Cheese
  • ½ cup water
  • ¼ cup olive oil
  • 1 teaspoon lemon extract
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh squeezed lemon juice
  • 1 egg
  • yellow sanding sugar (optional)

Instructions

  1. Whisk the flour, sugar, baking powder and salt together in a large mixing bowl. Set aside.
  2. 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.
  3. Gradually add the flour mixture to the cheese mixture and mix with hand mixer until combined.
  4. 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.

Yield: 18 muffins
Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 16 mins.
Total time: 31 mins.
Tags: lemon, cheese, marscapone, lemon zest, muffins, breakfast, brunch, snack

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About Shelby Law Ruttan

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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Reader Interactions

Comments

  1. Ra

    Would these freeze well?

    Reply

    • Shelby Law Ruttan

      Hi Rachelle, yes, you could freeze these for 2-3 months. Thanks for stopping by!

      Reply

  2. Nancy @ imadethisdish

    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.

    Reply

  3. Sheena @ Hot Eats and Cool Reads

    I love that you added mascarpone with the lemon! What an amazing sounding muffin!

    Reply

  4. Erica S (EricasRecipes.com)

    Oh these sound divine! Love the idea of lemon with the creamy marscapone!

    Reply

  5. Christie Daruwalla

    I love the mix of marscapone and lemon. I can just imagine how tender and delicious these are.

    Reply

  6. Renee Paj

    Oh these do sound amazing. Love lemon too! I'll have to find some time to make up a batch!!

    Reply

  7. Sandra

    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 😉

    Reply

  8. Rachael

    Wow these looks really good! I'd love to try this recipe!

    Reply

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