Award winning lemon muffins

Award winning lemon muffins


2 people made this

About this recipe: These lemon muffins have won competitions for me! I top them with a buttery, sweet crumble mixture to add a bit of crunch. This recipe makes 40 muffins so you may prefer to freeze some. If you would like to make 2 dozen, use 2/3 of the recipe ingredients and 5 eggs.


Makes: 40 muffins

  • For the muffins
  • 750g plain flour
  • 800g caster sugar
  • 3/4 teaspoon bicarbonate of soda
  • 3/4 teaspoon salt
  • 8 eggs
  • 450g soured cream
  • 450g butter, melted
  • 3 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • For the topping
  • 100g plainflour
  • 150g granulated sugar
  • 50g cold butter

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat oven to 170 C / Gas 3. Line muffin tins with 40 paper cases.
  2. Mix 750g plain flour, 800g caster sugar, bicarbonate of soda and salt together in a large bowl. Whisk eggs, soured cream, melted butter, lemon zest and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Spoon muffin mixture into the paper cases, filling them 3/4 full.
  3. Mix 100g plain flour and 150g sugar together in a bowl; rub cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle a little of the crumble mixture on top of each muffin.
  4. Bake in the preheated oven until a skewer inserted in the centre of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the tins before transferring to wire cooling racks.

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