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Muffins

Lemon Muffins

Name: Lemon Muffins
Prep time: 10 min
Cook time: 15 min
Yield: 12
Ingredients: 2 cups Edmonds Self Raising Flour (300g); ¾ cup Chelsea Caster Sugar (170g); 1 egg; 1 cup Meadow Fresh Original Milk (250ml); Finely grated zest of 1 lemon; 60g butter, melted (or Olivani Spread); Lemon Drizzle Topping; ⅓ cup lemon juice (80ml); ⅓ cup Chelsea Caster Sugar (75g)

4.6

Preparation

10 mins

Bake

15 mins

Difficulty

Easy

Servings

Who loves lemons? Put them to good use with this lovely lemon muffin recipe with its lemon drizzle topping.

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Ingredients
Method

Ingredients

2 cups Edmonds Self Raising Flour (300g)
¾ cup Chelsea Caster Sugar (170g)
1 egg
1 cup Meadow Fresh Original Milk (250ml)
Finely grated zest of 1 lemon
60g butter, melted (or Olivani Spread)

Lemon Drizzle Topping

⅓ cup lemon juice (80ml)
⅓ cup Chelsea Caster Sugar (75g)

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

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good, but add a bit more milk or you cant pour it

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Reviews

170

What did you think of this recipe?

lilly

no.

De-arna

I was a little skeptical with the previous reviews but they came out delicious. Light and soft. Tasted great. & it made 12. Will definitely make again. I did use two lemon rinds rather than one.

Melissa

Yum! Just made a double batch using egg replacer instead of eggs and they have come out brilliantly. The recipe has made 24 smaller sized muffins, i.e. not the larger cafe style muffins that people have been expecting previous posts. No problems with the consistency of the batter, although I did weigh my dry ingredients as opposed to measuring them in cups so maybe this helped? I've also found that one portion of drizzle was enough to coat both batches of muffins adequately, using a pastry brush to spread this on. Highly recommend!

Hello

Came out light and fluffy, delicious

Clauds

I added an extra 1/3 cup of milk and table spoon of oil. As it didn't look runny enough as some of the comments mentioned. As well as extra lemon juice. I added the lemon juice mixture on top of the raw batter and then cooked it to avoid the grainy sugar texture and create a syrupy cupcake. Made 12 of them.

Diane mcl

Easy and so moist

Unknown

They were soooo easy to make. They were delicious. I had to leave them in for 10 minutes longer than the recipe said because they were still quite yummy. I will definitely make them again because they were sooo delicious thank you sooo much.

Rita Anstis

Thank you for your recipes everything I have made I just love, your lemon loaf is a real hit.

Sue

My lemon marmalade didn't set so I added some to this recipe - YUMMMMMThank you for your recipes

klowey

good, but add a bit more milk or you cant pour it

Method

Preheat oven to 180°C fan bake or 200°C regular bake. Grease a 12-hole muffin tin or line with paper cases.

Mix flour and Chelsea Caster Sugar together in a large bowl.

In a separate bowl, whisk egg, milk and lemon zest together. Add to dry ingredients. Add melted butter and mix until only just combined.

Pour into prepared muffin tin and bake for 15-20 minutes.

While muffins are cooking, make the drizzle topping by whisking the lemon juice and Chelsea Caster Sugar together until the sugar has dissolved.

As soon as the muffins are cooked (they should spring back when lightly pressed) take out of the oven and spoon the lemon drizzle topping all over the tops. Leave the muffins to sit in the tin for approximately 3 minutes before taking out and leaving to cool on a wire rack.