limoncello muffins

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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.

Enjoy!

limoncello muffins
Prep Time25 mins
Cook Time20 mins
Servings: 12
ingredients:
  • 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
equipment:
  • 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.
Notes
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)

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