• Sarah L Samuels

Lemon Drizzle Muffins

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 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!

Jump to recipe

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


Put the Stork, caster sugar, SR flour, eggs and lemon zest 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 cakes are baking add the lemon juice to the sugar and mix in a small bowl.



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



Leave to cool in the tin.


Sarah’s Servings: 12


Ingredients:


Cake

250g Stork Margarine 250g Caster Sugar

290g Self Raising Flour

4 Large eggs

Zest of 2 Lemons

Topping:

Juice of 1 Lemon

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 Stork, caster sugar, SR flour, eggs and zest of the lemon 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 cake is baking add the lemon juice to the sugar and mix in a small bowl.

  8. When the cakes are baked brush the lemon and sugar mix over the top of the cakes and leave to cool.


Download recipe

LemonDrizzleMuffins
.pdf
Download PDF • 131KB

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.



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