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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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Reviews

155

What did you think of this recipe?

Gen

Deeeelicious!!

Annie

So easy and simple to follow Thanks so much for the recipe

Unknown

Delicious, moist and easy to make. Love it!

Rosalyn

Very light would make again

Cass

I added chocolate and orange It was GREAT.

As a first time baker, I found it a little challenging to make these, but they turned out pretty good! I read a few of the comments said that their muffins turned out really dense and doughy. I think that this is due to the fact that you should put in more milk than is mentioned in this recipe. I trusted my intuition on that, and it didn't disappoint.Another thing: you most definitely do not get twelve muffins out of one batch. I doubled everything and got fourteen muffins; two more than you are supposed to get with the normal amount of everything.This recipe could be brushed up on a bit, but it is not too bad. I prefer freshly squeezed lemon on my muffins (I'm in love with lemons) so if you like, you can use that instead of the drizzle.Happy baking everyone!

Chr32887

Made it for a bake sale, sold out fast!!!

Joanna

So yummy. I made them in mini muffin tins.

Brooklyn

This recipe is SO GOOD! I loved how it was so fluffy and light, and the flavour blew me away! I love this recipe!

Katie

Simply The BEST. Haven't had a batch fail. 15 mins in my FF oven. Brilliant to freeze, then microwave (if they get that far). The glaze is a great touch, too. Good way to use up excess lemons.

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.