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Lemon Sugar Muffins Recipe

Food & Drink /

When visiting a cafe it’s the muffins that tempt me most. And this one would be no different. What’s your favourite muffin flavour?


This recipe is from Jamaica Blue’s new cookbook Classics With A Twist: A collection of recipes from our family to yours. Available in Jamaica Blue stores now, RRP$19.99.




Lemon Sugar Muffins Recipe


150 g (¾ cup) unsalted butter, melted and cooled

250 ml (1 cup) milk

1 cup sour cream

2 eggs

2½ cups self-raising flour

½ cup caster sugar

½ cup lemon curd


Lemon coating

100 g unsalted butter

1 lemon, juiced

½ cup caster sugar

Fresh cream, to serve


  1. Preheat the oven to 180˚C. Grease a 6- hole muffin tray.
  2. In a large bowl, place the cooled melted butter, milk, sour cream and eggs. Use a hand-held whisk to beat until smooth.
  3. In a separate bowl, whisk together the flour and sugar. Make a well in the centre and pour in the wet ingredients. Using a spatula, gently stir in one direction until just combined. Be careful not to overmix.
  4. Spoon half the batter into the greased muffin holes only filling the holes by half. Place 1 tablespoon of lemon curd in each hole on top of the batter then carefully spoon the remaining batter over the top to cover the curd.
  5. Bake for 25 – 30 minutes or until golden brown. Leave to cool in the tray for 5 minutes, then turn out onto a wire rack to cool completely.
  6. To make the lemon coating, melt the butter in the microwave or in a small saucepan, then stir in the lemon juice. Place the sugar in a separate shallow bowl. Brush each cooled muffin all over with the lemon butter mixture, then roll in the sugar to coat evenly. Serve warm with fresh cream if desired.