“We know there are millions of muffin recipes... But we believe ours is the best! The result is incredible and delicious, just like from an artisan bakery.”
Preheat the oven to 400ºF with top and bottom heat.
In a bowl, combine the flour, baking powder, the zest of the lemon (grate only the outer part of the skin, without reaching the bitter white pith).
Crack the eggs into another bowl, mix, and add the sugar. Beat until thick and pale. Now add the milk, cinnamon, oil, and salt while beating briskly for 1 minute. You can use a whisk or mixer for this.
Pour dry ingredients from the first bowl into the second bowl containing the wet ingredients. Mix thoroughly, making sure no lumps of flour have formed.
Grease the muffin molds and then fill with the batter. Don't fill the molds to the top because the batter will rise and spill over if too full. Only fill about 3/4 full.
Sprinkle a little sugar on top of each muffin to decorate.
Bake in the oven and bake, about 15 minutes (until you can prick the center with a knife and the blade comes out clean). Let cool before turning out of the molds, otherwise they may fall apart.
Tips & Tricks
For moist muffins, you can add 3/4 cup sunflower oil.
For lighter and fluffier muffins, add a pinch of baking soda together with the baking powder.