Lemon drizzle muffins
Makes 12
Easy
Prep:
Cook:
A trio of lemon (curd, zest and juice) is the key to these zingy muffins. Perfect for elevenses, an afternoon snack or even breakfast
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- 350g plain flour
- 1 tbsp baking powder
- 140g golden caster sugar
- 2 eggs
- 150g soured cream
- 150g lemon curd
- 2 lemonszested and juiced
- 100g salted buttermelted
TOPPING
- 1½ tbsp lemon juice
- 1½ tbsp granulated sugar
Nutrition: per serving
- kcal302
- fat11.3g
- saturates6.5g
- carbs44.6g
- sugars21.2g
- fibre1.4g
- protein4.8g
- salt0.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the flour, baking powder and caster sugar in a bowl, and mix. Beat together the eggs, soured cream, curd, lemon zest and juice, and butter. Combine the wet mixture with the dry until just combined – make sure you don’t over-mix.
step 2
Line a 12-hole muffin tin with muffin cases and divide the batter between them. Bake for 20-25 mins or until golden and risen. To make the crunchy topping, mix together the lemon juice and sugar. Once the muffins are out of the oven, brush liberally with the topping, then leave to cool completely.
