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Crunchy Lemon Muffins

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    Nat Quinn






    • 1 cup
      White Sugar (205 grams)
    • 2 cups
      Self Raising Flour (270 grams)
    • 2
      Lemons (zested)
    • 100 grams
      Melted Butter
    • 2
      Large Eggs
    • 1 cup
      Milk (250 mls)
    • ¼ cup
      White Sugar (50 grams)
    • ¼ cup
      Lemon Juice (62 mls, from the above two lemons)



    1. Preheat Oven to 200C
    2. Prepare a 12 hole muffin tray with cooking spray or melted butter, ensure generous application to ensure muffins don’t stick
    3. In a medium bowl add the sugar, self raising flour and lemon zest and gently combine
    4. In a separate bowl add the melted butter, eggs, and milk and whisk well
    5. Add the wet ingredients to the dry ingredients and stir carefully. Do not overmix, but continue until no flour can be seen
    6. Add large spoonfuls of the mixture to the prepared muffin tray, approximately 3/4 full
    7. Bake for 15 minutes or until lightly golden brown and spring back to the touch.
    8. Remove from the oven and stand for 5 minutes
    9. During this time prepare the sugar syrup.
    10. In a small bowl add the second measure of sugar and the lemon juice, strained.
    11. Mix carefully and quickly to ensure the sugar does not dissolve
    12. Remove the muffins from the tin using a knife around the edges if needed, and set onto a wire cooling rack.
    13. With a pastry brush smother liberal amounts of both sugar and syrup over each muffin, you may wish to do this twice.
    14. Allow the muffins to completely cool
    15. Store in an airtight container, will keep for at least 3 days
    16. Enjoy!
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