Lemon Sugar Muffins

Do you know what tempts me most when I pop into a cafe? It’s the muffins. I can happily bypass a cupcake, but a muffin has that crunchy top, and that delicious inside, and it’s sometimes just too much to say no. And if I ever caught sight of these lemon sugar muffins, we’ll I’d be gobbling them up in no time… because LOOK. AT. THEM.

This recipe is more than just a muffin recipe though. The muffins are coated in a lemon coating and dropped lovingly into a little sugar. Kinda like an adult cinnamon donut, only lemon-y.

LEMON SUGAR MUFFINS

When it comes to the lemon curd, you can definitely buy pre-made to save money. But also, lemon curd is actually really easy to make, and a microwave recipe is actually the most reliable and easiest.

Lemon Sugar Muffins

• Author: fatmumslim

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Description

Delicious zingy muffins with a lemon twist.

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Ingredients

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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

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Instructions

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.

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