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.
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Lemon Sugar Muffins
Description
Delicious zingy muffins with a lemon twist.
Ingredients
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
Instructions
- Preheat the oven to 180˚C. Grease a 6- hole muffin tray.
- In a large bowl, place the cooled melted butter, milk, sour cream and eggs. Use a hand-held whisk to beat until smooth.
- 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.
- 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.
- 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.
- 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.
Hee hee! These look fabulous! I love lemon butter and have a very similar recipe sitting in my drafts. The only reason I haven’t pressed publish is that every time I make them, we eat them before I can get a photo!