Lemon Muffins with Berry Compote

Homemade muffins full of fresh lemon flavor from zest and juice. Muffins are swirled with a simple mixed-berry compote for sweetness and contrast. Vegetarian. Makes 12 standard muffins.

Course Breakfast, Brunch

Cuisine American

Keyword Berry Compote, Breakfast, Brunch, Lemon, Muffins, Quickbreads

Prep Time 15

Cook Time 22

Resting Time 5

Total Time 42

Servings

Calories 254kcal

Author Emma J. Watling

Ingredients

For the Berry Compote:

1 cup fresh or frozen berries, any kind or a mix (strawberries, blueberries, blackberries, etc)
1/3 cup sugar
1 ½ tsp fresh lemon zest (= 1/2 of a lemon)
3 Tbsp. water

For Lemon Muffins:

2 ¼ cups All-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine salt
3/4 cup sugar
1 Tbsp. fresh lemon zest (= zest of 1 large lemon)
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
1/4 cup fresh lemon juice (= juice of 2 large lemons)
1/2 tsp vanilla extract
sugar for sprinkling, if desired

Instructions

Make the Berry Compote:

Wash and stem berries as needed. Small berries should remain whole but quarter strawberries if using. Place 1 cup of berries, 1/3 cup sugar, 3 Tbsp. water, and zest of half a lemon in a medium saucepan.
Turn heat to medium-low and cook until berries release their juice and mixture thickens, 6 to 8 minutes. Stir occasionally to prevent sticking.
Pour compote into a clean bowl and let cool while making muffins.
Berry Compote can be made up to 1 week ahead of time. Store covered and refrigerated.

Make the Lemon Muffins:

Preheat oven to 375°F and line a 12 cup muffin tray with paper liners or baking spray.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, combine sugar with fresh lemon zest until mixture is fragrant and zest is evenly distributed. Whisk in eggs, oil, milk, lemon juice, and vanilla until mixture is smooth.
Pour the liquid mixture into the dry ingredient mixture and stir until just combined. Some lumps are okay-- don't overmix.
Scoop or pour muffin batter into tray, filling each 2/3 full. Add a spoonful of berry compote to the top of a muffin cup and swirl gently with a toothpick, cake tester, or handle of a wooden spoon. Repeat with remaining muffins.
Place muffin tray in oven and bake for 20 to 25 minutes, or until tops are golden brown and a tester comes out free of batter or crumbs.
Let muffins cool for 5 minutes in the pan and remove to a cooling rack to cool completely before storing.
Store lemon muffins covered at room temperature for up to 3 days.

Notes

You may not need all of the berry compote for the muffin tops. If you'd prefer to use it up (or have extra berry loaded muffins):

add one scoop of muffin batter to the tray, swirl some compote in (this will be the middle of the muffin), then add another half of the batter to the tray and top with more compote as directed above.
Berry compote is also great for ice cream, yogurt, waffles, etc. if you want to store the leftovers.

Muffins are best stored at room temperature (the fridge can dry them out). To prevent excess moisture during storage, add paper towels to the bottom and top of your container. Muffins can also be frozen for longer storage (up to 2 months wrapped individually in plastic wrap).

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