I have a serious question.
Can a single muffin really count as a full breakfast? Especially these petite muffins. They’re not the oversized, streusel-topped American muffins—we’re talking standard, modest muffins—yet one barely registers. For me, eating one would feel like drinking a glass of water. (If someone could make muffins that had the caloric impact of water, I’d be grateful.)
Now I can’t stop thinking about the missing crumble and streusel on top.
For a muffin to earn a regular spot at my breakfast table, it needs company: fruit, peanut butter, eggs, or bacon. That’s why I prefer muffins as snacks rather than a standalone meal. I enjoy them at other times of day too—like right now at 10:30 PM while writing this and eating my feelings because Psy is making me uncomfortable on Dancing with the Stars.
Lately I’ve been obsessed with mascarpone—adding it to everything, sweet and savory, using it as a spread. I’ve always liked it but only recently started exploring how versatile it truly is.
All you Italians probably rolled your eyes at my late realization.
Two weeks ago I tried making a lemon mascarpone loaf that turned out dense—like an underbaked cheesecake. It was way too heavy. Maybe I should have measured more carefully instead of assuming everything would work. I had no patience to wait another 75 minutes for a second loaf, so I made muffins instead. Muffins are the fast, less-committed version of cake—the impatient baker’s shortcut.
The loaf did get a heavy sugar glaze and found its way into several mouths, but it still wasn’t perfect. So for now: muffins. Apology muffins. Quick-fix muffins.
Brown Sugar Lemon Mascarpone Muffins
Yield:
12
to 16 muffins
35 mins
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Ingredients
- 2 cups whole wheat pastry flour
- 1/2 cup loosely packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 lemons, zested
- 8 ounces cold mascarpone cheese
- 3/4 cups milk
- 1 large egg
- 1/3 cup greek yogurt
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
Instructions
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Preheat oven to 350 degrees F. Line a muffin tin with liners.
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In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt. Stir in lemon zest. Add cold mascarpone and use a fork to break it into the dry ingredients until the mixture is crumbly and evenly coated.
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In a separate bowl, whisk together milk, yogurt, egg, vanilla and melted cooled butter. Pour the wet ingredients into the dry and stir until just combined and moist—do not overmix.
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Use a 1/4 cup measure or small ice cream scoop to fill muffin liners about two-thirds full. Bake 15–17 minutes, until tops are set and golden. Let cool slightly before serving.
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So fluffy!