Finnish lemon buns would frankly be much better understood (in English) as muffins, though the name translates to “buns”. These are rich (lots of butter and eggs), but the tartness of the lemon keeps them feeling pretty light at the same time. They’re also easy to whip up- a perfect spring brunch treat.
Tips & FAQ for Finnish Lemon Buns
-If you like the tall parchment paper liner look like the bakeries do, check out the tulip-folding method here!
-The pearl sugar topping is totally optional, but I really love the hint of sweetness and texture that it adds!
How should I store Finnish Lemon Buns?
These are best the day they’re baked. I usually freeze any leftovers for later, then thaw at room temperature. You can keep them sealed on the counter for a day or two if you wish.
Ingredients for Finnish Lemon Buns
- Butter (softened)
- Sugar
- Eggs
- Lemon juice & zest
- Vanilla extract
- Baking powder
- All-purpose flour
- Pearl sugar (optional, for topping. Buy it here)
Tools & Equipment for Finnish Lemon Buns
- Muffin tin & liners
- Large mixing bowl w/ handheld mixer, or stand mixer with paddle attachment
- Grater & citrus juicer to zest & juice lemon
- Spring loaded scoop or ice cream scoop
The Process: How to make Finnish Lemon Buns
Preheat the oven to 350 and prepare a muffin pan with liners.
Grab a large mixing bowl & an electric handheld mixer, or a stand mixer fitted with the paddle attachment. Beat the butter and sugar until fluffy.
Beat in the eggs thoroughly, one at a time, then add the lemon zest, juice, and vanilla extract and beat well.
Stir in the flour and baking powder until well blended- it will be a thick batter texture.
Evenly scoop the batter into the prepared muffin tins. A spring-loaded scoop is your best bet here.
If you want, sprinkle pearl sugar over the top of the batter. Bake 22-27 minutes, until the batter is set and lightly golden at the edges.
Let cool in the muffin pan for 10 minutes or so, then remove to a wire rack. I love these slightly warm, with a fresh cup of coffee (naturally).
Finnish Lemon Buns (Sitruunapullat)
Ingredients
- 18 Tbsp butter unsalted, at room temp. 250 g
- 1 cup granulated sugar 200 g
- 4 eggs
- juice & zest of 1 lemon
- 1 tsp vanilla extract
- 2 tsp baking powder
- 2 1/3 cup all-purpose flour 280 g
- pearl sugar optional, for topping
Instructions
- Preheat your oven to 350 degrees.
- Line a muffin pan with liners or parchment paper & set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, 3-4 minutes.
- Beat in the eggs, one at a time, until well beaten.
- Add the lemon juice, zest and vanilla and beat well again.
- Stir in the flour and baking powder until well mixed. The dough should resemble a thick, sticky batter.
- Evenly scoop the batter into the prepared muffin pan. A large spring-loaded scoop is probably your best bet.
- If you want, sprinkle the top of each bun with pearl sugar.
- Bake 22-27 minutes, until set, with lightly golden edges.
- These are best enjoyed slightly warm or at room temp, on the day they're baked.
Nutrition
Pin for later:
What Should I Make Next?
Try some more spring-y Finnish treats:
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
Leave a Reply