Ingredients
Serves: 12
- For the muffin
- 390g self raising flour
- 200g caster sugar
- 1 pinch salt
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 240ml millk
- 120ml oil
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- zest of 1 lemon
- lemon curd, to taste
- For the topping
- 1 tablespoon brown sugar
- 1 teaspoon of cinnamon
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Preheat the oven to 220 C / Gas 7. Grease a muffin tray and line with muffin cases.
- Sift and mix all dry ingredients for the muffin together.
- Mix all wet ingredients together, except the lemon curd, then add to dry ingredients, and mix in grated lemon. Mix together until just moistened, don't overmix as this causes tough muffins.
- Half fill muffin cases with the mixture then add half teaspoon of lemon curd to each muffin.
- Fill muffin cases to the top with the remainder of the mixture. In a bowl, mix together the brown sugar and cinnamon for the topping then sprinkle a little on the top of each muffin.
- Bake for 5 minutes on 220 C / Gas 7 then turn oven down to 190 C / Gas 5 for 18 to 25 minutes. Remove from oven and cool.
Tip
This muffin can be adapted to include chocolate chips, blueberries etc.
The lemon curd and sugar cinnamon topping is optional.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
Really enjoy this recipe. - 04 May 2014
This is a great recipe! Followed exactly. These beauties took 20 minutes at the 190 temp. (Not forgetting the most important 5 minutes at 220 to start). We've made these 3 times so far...an absolute winner! Easy, moist, delicious muffins! Perfik indeed! - 27 Nov 2017
Delicious!!! Have made them a few times now...big hit in our house. - 10 Aug 2016
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