Name: Lemon drizzle muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 12
Ingredients: 350g plain flour; 1 tbsp baking powder; 140g golden caster sugar; 2 eggs; 150g soured cream; 150g lemon curd; 2 lemons zested and juiced; 100g salted butter melted; 1½ tbsp lemon juice; 1½ tbsp granulated sugar

Lemon muffins cooling on a wire rack with some on serving plates

350g plain flour
1 tbsp baking powder
140g golden caster sugar
2 eggs
150g soured cream
150g lemon curd
2 lemons
zested and juiced
100g salted butter
melted

TOPPING

1½ tbsp lemon juice
1½ tbsp granulated sugar

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.