Description
Delicious zingy muffins with a lemon twist.
Ingredients
Scale
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.