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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