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Lemon Kale Muffins Recipe

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4.2 from 13 reviews

These Lemon Kale Muffins combine the fresh, zesty flavor of lemon with nutrient-rich kale for a unique and deliciously moist muffin. Perfect for a healthy breakfast or snack, these muffins are lightly sweetened and feature a tender crumb with a subtle citrus kick.

Ingredients

Vegetables and Fruits

  • 2 cups (100g) kale (discard any woody stalks)
  • 1 lemon (zest and juice)

Wet Ingredients

  • 2 eggs
  • 2 teaspoons vanilla flavoring
  • ½ cup (150g) butter (at room temperature)

Dry Ingredients

  • ¾ cup (150g) sugar
  • 1 ½ cups (200g) plain (all purpose) flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 170C (325F). Prepare a muffin tray by either lining it with muffin cases or greasing it well to prevent sticking.
  2. Prepare Kale: Tear the kale leaves into bite-sized pieces, discarding any tough stalks. Boil or steam the kale just until tender, then refresh it in cold water to stop cooking. Squeeze out as much moisture as possible to avoid soggy muffins.
  3. Puree Kale Mixture: In a blender or using an immersion blender, combine the prepared kale, eggs, vanilla flavoring, and lemon juice. Blend until smooth, creating a vibrant green puree.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and sugar together until the mixture is light and fluffy. This helps create a tender muffin texture.
  5. Combine Puree and Zest: Add the kale puree and the lemon zest to the butter and sugar mixture. Stir well even if the mixture looks a bit separated; this is normal at this stage.
  6. Add Dry Ingredients: Sift the flour, baking powder, and salt into the wet mixture. Gently fold everything together until just combined, being careful not to overmix to maintain a light texture.
  7. Fill Muffin Cups and Bake: Spoon the batter into the prepared muffin tray, filling each cup about three-quarters full. Bake in the preheated oven for 15-20 minutes or until a skewer inserted in the center comes out clean.
  8. Cool Muffins: Allow the muffins to cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps them set perfectly.

Notes

  • Make sure to squeeze out excess moisture from the kale after steaming to avoid overly wet batter.
  • These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • Use fresh lemon zest for the best citrus flavor; avoid grating the pith as it is bitter.
  • You can substitute butter with coconut oil for a dairy-free option, but this will slightly change the texture and flavor.
  • If you prefer a less sweet muffin, reduce the sugar to ⅔ cup.

Find it online: https://yumntasty.com/lemon-kale-muffins-recipe/