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Lemon polenta muffins line a countertop ready to be served.

Lemon Polenta Muffins

Sweet, savory with a vibrant citrus kick, these are no ordinary muffins. We bake up these golden gems with the beloved Italian staple, polenta, and tangy Meyer lemons. *Recipe developed for DeLallo by Tutti Dolci.

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup DeLallo Instant Polenta
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons Meyer lemon zest
  • 3 tablespoons Meyer lemon juice
  • 3/4 cup low-fat buttermilk, at room temperature
  • 1/4 cup DeLallo Extra Virgin Olive Oil
  • 1 large egg, lightly beaten
  • 1/8 teaspoon almond extract
  • 1/4 cup citrus marmalade

DIRECTIONS

  1. Preheat oven to 400˚F. Line a standard 12-cup muffin pan with baking cups. Lightly spray baking cups with cooking spray.
  2. In a large bowl, whisk together flour, polenta, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture. In a separate bowl, combine lemon zest, lemon juice, buttermilk, olive oil, egg and almond extract.
  3. Add wet mixture to the flour mixture using the well in the center. Incorporate with a fork until just combined.
  4. Fill each baking cup 1/2 full with batter, then add a teaspoon of marmalade. Top with remaining batter. Gently tap pan once to remove air bubbles.
  5. Place muffins into the oven and immediately reduce temperature to 375˚F. Bake for 16 minutes, until muffins are golden. Test with a toothpick. Once done, remove from the oven and allow to cool in the pan on a wire rack for 2 minutes before removing muffins.
  6. Serve warm or cooled.

Lemon Polenta Muffins

Sweet, savory with a vibrant citrus kick, these are no ordinary muffins. We bake up these golden gems with the beloved Italian staple, polenta, and tangy Meyer lemons.

*Recipe developed for DeLallo by Tutti Dolci.