Looking for a melt in the mouth, absolutely delicious lemon muffin recipe? Here it is. These crunchy lemon muffins are so simple to make. And even simpler to eat!
To be fair, they probably won’t win any awards for how they look, as they don’t rise to a head. But this makes them a perfect shape to add and absorb the lemon syrup you pour over the top. And trust me, anyone that eats one of these, will be raving about them after.
Crunchy lemon muffins
- 175 grams butter, softened (6 oz)
- 175 grams self raising flour (6 oz)
- 2 eggs
- 175 grams golden (raw) caster sugar (6 oz)
- 2 lemons
- 50 grams white granulated sugar (2 oz)
- Preheat your oven to 180 (360F), and line a 12 whole muffin tin with paper cases.
- Cream butter and golden caster sugar until light and creamy.
- Add the eggs, one at a time, beating between each addition,
- Zest one of your lemons, and add this and your flour, folding into the mix gently.
- Fold in the juice of one of your lemons.
- Bake for 20-25 minutes, until a skewer comes out clean, and they're a golden colour.
- While they're baking, mix your white sugar with the juice of your second lemon.
- As soon as your muffins come out of the oven, prick tiny holes all over them with a fine skewer (or toothpick if you don't have a skewer). Spoon the lemon syrup evenly over the surface of each lemon.
I have a tree laden with lemons, so it really is about making all things that have lemons in at the moment. And everyone LOVES these.
We had a Japanese home stay student a few years ago. I made these for his lunch box the first day he was here, and he came home saying how much he loved them. He literally couldn’t get enough of them. I ended up making a batch every second day for the two weeks he was with us, as he was eating them for morning and afternoon tea, and then some! So whenever I make these these days, it reminds me of him.
Right – it’s morning tea time, so I’m off to eat the last one! Nom nom.
Make sure you come back here and rate the recipe once you’ve tried it.