limoncello muffins

Print Friendly, PDF & Email

Dieser Beitrag enthält Werbung – advertising.

As always during the last weeks I’m in a hurry because of the endless preparations for our planned move. Nevertheless I need to empty my pantry … so baking some sweet delight is always on my agenda.

When checking my pantry I found a bottle of limoncello – this very nice Italian lemon liqueur. The bottle was almost empty, but … soon I had the idea of some muffins w/ limoncello. A quick affair.

No sooner said than done …

I assembled some ingredients on my kitchen counter:

  • all-purpose flour & baking powder
  • eggs
  • butter
  • sugar
  • vanilla extract
  • limoncello.

… & here we go!

To begin with I preheated the oven to 160° C fan & I lined my muffin tin w/ paper tins.

I mixed butter, sugar, vanilla extract & a pinch of salt w/ my handheld electric mixer. Then I added the eggs … finally the flour mix … & in the end the limoncello.

I spooned the soft batter into the the paper tins. (My paper tins seemed rather fragile so I used 2 for each muffin.)

After about 15-20 min in the oven & the well-known test w/ the wooden stick there are 12 wonderful soft muffins.

I pricked each muffin several times w/ my wooden stick. Afterwards I brushed limoncello all over the muffins.

Finally I mixed some icing sugar w/ limoncello & let it drop all over the muffins.


limoncello muffins
Prep Time25 minutes
Cook Time20 minutes
Servings: 12
  • 100 g butter
  • 100 g sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • a pinch of salt
  • 200 g all-purpose flour
  • 2 tsp baking powder
  • 75 ml limoncello
for the intensification:
  • 1-2 tbsp limoncello
for the icing:
  • 100 g icing sugar
  • 2 tbsp limoncello
  • electric handheld mixer
  • 12/24 paper tins
how to:
  • Preheat the oven to 160° C fan.
  • Line the muffin tin w/ the 12/24 paper tins.
  • Mix butter, sugar, eggs, vanilla extract and salt w/ the electric handheld mixer.
  • Mix flour & baking powder & add the butter mess. Mix w/ the electric handheld mixer.
  • Add the limoncello & mix.
  • Spoon the batter into the paper tins.
  • Bake in the preheated oven for about 15-20 min.
  • Make the famous test w/ the wooden stick …
  • Prick each muffin w/ the wooden pins several times when still hot.
  • Add limoncello w/ a brush so that the liquid is soaked up.
  • Let the muffins cool down to room temperature.
  • Mix icing sugar & limoncello w/ a spoon & add to the muffins.
12/24 paper tins: If the paper tins are very fragile I prefer to use 2 of them for each muffin.
You may store the muffins on your kitchen counter – covered – for several days.
You may also store the muffins in your fridge. The muffins will set in the fridge.

(information on equipment)

Spread the word. Share this post!

keep it simple. be flexible. always.