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  • Sarah L Samuels

Lemon Drizzle Muffins

Updated: Jun 28

This was a popular choice in my cafe as a loaf cake but I decided to make muffins this time and they delicious with a cup of tea or coffee or as an afternoon tea.



It is a light sponge with a delicious crunchy topping! My youngest son says the topping is the best bit!!!!



It is a really quick and easy recipe as it is an all in one recipe and is very tasty!

To start preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4 then put 12 muffin liners in a muffin tin.



Put the butter/ margarine, caster sugar, self raising flour, eggs and zest of the lemons into the bowl of a stand mixer.



Mix on a medium speed until the ingredients are creamy and fully combined.


Divide the mixture equally between the 12 muffin liners.



Bake for 25-30 minutes or until a cake tester comes out clean.


While the muffins are baking add the lemon juice to the sugar and mix in a small bowl.



When the muffins are baked brush the lemon and sugar mixture over the top of the muffins.



Leave to cool slightly in the tin.


Then transfer to a wire cooling rack to cool completely.





Lemon Drizzle Muffins


Sarah’s Servings: 12

Sarah's skill: Easy

Baking time: 25-30 mins


Ingredients:


Cake:

250g Soft Unsalted Butter or Baking Margarine 250g Caster Sugar

290g Self Raising Flour

4 Large Eggs

2 Lemons (zest)

Topping:

2 Lemons (juice)

85g Granulated Sugar


Method:


  1. Pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Then place 12 muffin liners in a muffin tin.

  3. Put the butter/ margarine, caster sugar, self raising flour, eggs and zest of the lemons into the bowl of a stand mixer.

  4. Mix on a medium speed until the ingredients are creamy and fully combined.

  5. Divide the mixture between the 12 muffin liners.

  6. Bake for 25-30 minutes or until a cake tester comes out clean.

  7. While the muffins are baking add the lemon juice to the sugar and mix in a small bowl.

  8. When the muffins are baked brush the lemon and sugar mix over the top of the muffins.

  9. Leave to cool completely on a wire rack before serving.


Equipment Used








Sarah’s extra slice…….


I always brush the sugar drizzle on the top as it gives a more even covering than just spooning it over the top.

These cakes freeze really well.


I suggest using a good quality zester / grater like a Microplane available on Amazon

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1 Comment


andyandjacroberts
Sep 23, 2022

Super tasty little cakes with a lovely crunch on top. Ideal for the lunch box xx

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