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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?

1461533097

So quick and easy to make. Light and fluffy. Would definitely make again.

Laura

This recipe is so good. My picky sister loved it so much. It was so easy

Getty

It was very good though the mixture was a bit doughy and got stuck on the top of your mouth. Other than that they were delicious and my family loved them I am only 9 and I am very proud of myself. I am not sure If they were supposed to be doughy or not, I might make them again.

Light and fluffy!

Super quick and simple! I didn't have enough milk so topped it up with lemon juice. Be a great recipe for kids! Light lemon flavour with the topping more intense. Yum!

Average Baker

These muffins are so easy to make and taste great. I found the recipe makes 10 full sized muffins. Fan baking is best, no more than 17 mins in my oven.

Tessa

Super easy and tasty recipe. Mild enough for kids to enjoy too. I used a bit extra rind as had two smaller lemons. And used a pastry brush for the liquid drizzle as that made the least mess

Patricia.

I put half mixture in muffin tin & put in tspn of cream cheese & then topped with last of mixture. Delicious.

oscar

Simply amazing nice, fluffy and soft quick light muffins definitely making again

Lucy

So easy and they tasted so good, family enjoyed!!!

Alice

I loved this recipe! I baked my muffins for 15 minutes and they were perfectly cooked. The syrup was runnier than I expected so only drizzled a little bit, but all my family were raving about these muffins!! Making another batch now hehe

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.