Lemon Almond Semolina Muffin Recipe – Easy Indian Baking

Last Updated on 2 months by Neha Deshmukh

Lemon Almond Semolina Muffins

Introduction

Oh, these muffins! They’re sunshine in a bite, honestly. I first stumbled upon a version of this recipe years ago, and it’s become a family favourite, especially for weekend breakfasts or when I need a little something special with my evening chai. There’s just something about the bright, zesty lemon paired with the nutty almond and the slightly grainy texture of semolina that’s utterly addictive. Plus, they’re surprisingly easy to whip up – perfect for when you want to bake something delicious without spending all day in the kitchen.

Why You’ll Love This Recipe

These Lemon Almond Semolina Muffins are a delightful treat for so many reasons! They’re wonderfully moist and flavourful, offering a unique twist on traditional muffins. The combination of almond flour and semolina gives them a lovely texture that’s not too dense, not too light – just right. And the lemon syrup? It takes them to a whole other level of deliciousness. They’re also relatively quick to make, making them ideal for a last-minute bake.

Ingredients

Here’s what you’ll need to create these little bursts of sunshine:

• 8 tablespoons (113g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 2 lemons (1 for zest/juice, 1 sliced)
• 1 cup (96g) almond flour/meal
• 2 large eggs
• ½ cup + 1 tablespoon (75g) semolina (suji)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (120ml) lemon juice (for syrup)
• ½ cup (100g) granulated sugar (for syrup)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Almond Flour: I prefer using finely ground almond flour for the best texture. Almond meal is a bit coarser, but works in a pinch!
• Semolina/Suji: Semolina, or suji as it’s known in India, is what gives these muffins their unique texture. Don’t skip it! It’s a coarsely ground wheat flour.
• Lemon Varieties: The type of lemon you use will impact the flavour. Mysore lemons are wonderfully fragrant, but Kagzi lemons (also known as Kaghzi Nimbu) are fantastic too – they have a thinner skin and are super juicy. Regular lemons work perfectly well too, of course!
• Butter Quality: Using good quality butter really shines through in the flavour. I always opt for unsalted so I can control the salt level myself.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (180°C). Line 8 muffin tin cavities with parchment paper. This makes cleanup a breeze!
2. In a mixing bowl, beat the softened butter and sugar together until light and fluffy. A hand mixer works great for this, but you can definitely do it by hand if you’re up for a little arm workout.
3. Mix in the almond flour until everything is nicely combined.
4. Add the eggs one at a time, blending well after each addition. Make sure each egg is fully incorporated before adding the next.
5. Gently fold in the semolina, baking powder, salt, and lemon juice until you have a smooth batter. Don’t overmix – just until everything is combined.
6. Divide the batter evenly into the prepared muffin tins. Then, top each muffin with a thin slice of lemon. It looks pretty, and adds an extra burst of flavour!
7. Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
8. While the muffins are baking, let’s make the syrup! In a small saucepan, simmer the lemon juice and sugar together until the sugar is completely dissolved.
9. As soon as the muffins come out of the oven, brush them generously with the warm lemon syrup. This is key for that lovely moistness and flavour.
10. Let the muffins cool in the parchment paper before serving. They’re delicious with a cup of tea or coffee!

Expert Tips

• Don’t overbake! Overbaked muffins will be dry. Keep a close eye on them during the last few minutes of baking.
• For a more intense lemon flavour, add a teaspoon of lemon extract to the batter.
• Make sure your butter is properly softened. It should be room temperature and easily pliable.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use gluten-free baking powder to make these muffins gluten-free.
• Vegan Adaptation: Substitute the eggs with an egg replacer (like flax eggs) and use vegan butter. My friend Priya swears by this version!
• Spice Level: Add a pinch of cardamom to the batter for a warm, aromatic twist. My grandmother always added a little cardamom to her baking.
• Festival Adaptations: These are lovely for Easter or a Spring brunch. You could even add some edible flowers to the top for a festive touch.

Serving Suggestions

These muffins are perfect on their own, but they’re even better with:

• A cup of hot chai or coffee
• A dollop of Greek yogurt and a drizzle of honey
• A side of fresh berries

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. Just wrap them individually in plastic wrap before freezing.

FAQs

• What is semolina/suji and can it be substituted? Semolina (suji) is a coarsely ground wheat flour that adds a unique texture to these muffins. If you absolutely can’t find it, you can try using all-purpose flour, but the texture will be different.
• Can I use lime instead of lemon? You can, but the flavour will be slightly different. Lime has a more tart flavour than lemon.
• How do I know if my muffins are baked through? Insert a toothpick into the centre of a muffin. If it comes out clean, they’re done!
• Can these muffins be made ahead of time? Yes, you can bake them a day ahead and store them in an airtight container.
• What is the best way to zest a lemon? Use a microplane zester for the finest zest. Avoid zesting the white pith underneath the lemon peel, as it can be bitter.