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    Home » Breakfast

    Lemon Mascarpone Muffins

    Published: Feb 22, 2023 Last updated: Feb 22, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    A sweet breakfast muffin bursting with lemon and cheese flavor. Excellent served with lemon curd!
    Featured image for Lemon Mascarpone Muffins.
    Pin image for Lemon Mascarpone Muffins.

    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.

    Hero image for Lemon Mascarpone Muffins.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Top Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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.

    Lemon cut in half with citrus reamer behind it.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    All-purpose flour

    Granulated sugar

    Baking powder

    Salt

    Mascarpone cheese

    Olive oil

    Lemon extract

    Fresh lemons: for the juice and zest.

    Large Eggs

    Homemade Lighter Lemon Curd
    The juice and zest of fresh lemons intensifies the flavors in this delicious muffin recipe!

    🔪 Instructions

    1. Preheat oven to 375° F. Line muffin pans with paper liners.
    2. Whisk the flour, sugar, baking powder and salt together in a large bowl. Set aside.
    3. 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.
    4. Gradually add the water and blend on low speed until well combined.
    5. Gradually add the flour mixture to the cheese mixture and mix with hand mixer until just combined.
    6. Divide batter evenly between 18 muffin cups. Sprinkle with sanding sugar if desired.
    7. Bake 16-18 minutes or until a toothpick comes out clean after inserted into center of muffin.
    8. Remove from oven and cool completely on a wire rack.

    🥄 Equipment

    Large bowl

    Electric mixer

    Muffin pan

    Rubber scraper

    🥫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.
    Lemon Mascarpone Muffins

    💭 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.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for Lemon Mascarpone Muffins.

    Lemon Mascarpone Muffins

    Shelby Law Ruttan
    A sweet breakfast muffin bursting with lemon and cheese flavor. Excellent served with lemon curd!
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 minutes mins
    Cook Time 16 minutes mins
    Total Time 26 minutes mins
    Course Breakfast
    Cuisine American
    Servings 18
    Calories 164 kcal

    Equipment

    • Large bowl
    • Electric mixer
    • Muffin pan
    • Rubber scraper

    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.

    Nutrition

    Calories: 164kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 23mgSodium: 103mgPotassium: 19mgFiber: 0.4gSugar: 8gVitamin A: 192IUVitamin C: 1mgCalcium: 55mgIron: 1mgNet Carbohydrates: 18g
    Keyword Lemon Mascarpone Muffins
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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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

      September 10, 2019 at 9:57 am

      Would these freeze well?

      Reply
      • Shelby Law Ruttan

        September 10, 2019 at 11:02 am

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

        Reply
    2. Nancy @ imadethisdish

      April 27, 2015 at 3:35 pm

      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

      April 21, 2015 at 10:27 pm

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

      Reply
    4. Erica S (EricasRecipes.com)

      April 21, 2015 at 8:07 pm

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

      Reply
    5. Christie Daruwalla

      April 21, 2015 at 4:01 pm

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

      Reply
    6. Renee Paj

      April 21, 2015 at 12:55 pm

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

      Reply
    7. Sandra

      April 21, 2015 at 5:30 am

      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

      April 21, 2015 at 4:05 am

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

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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