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
450g soured cream
450g butter, melted
3 tablespoons lemon zest
2 tablespoons lemon juice
For the topping
150g granulated sugar
50g cold butter
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 170 C / Gas 3. Line muffin tins with 40 paper cases.
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.
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.
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.