Lemon crumb muffins

    35 min

    These delicate lemon muffins are brilliant for a Sunday morning treat.

    105 people made this

    Serves: 12 

    • 225g butter or margarine, softened
    • 200g caster sugar
    • 4 eggs, separated
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 125ml fresh lemon juice
    • Crumb topping
    • 4 tablespoons finely chopped nuts
    • 2 tablespoons flour
    • 2 tablespoons brown soft sugar
    • 1/4 teaspoon ground nutmeg

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 190 C / Gas 5. Grease a 12-cup muffin tin, or line with paper cases.
    2. In a mixing bowl, cream butter and sugar. Beat in egg yolks.
    3. In a separate bowl, combine flour, baking powder and salt; add to the creamed mixture alternately with lemon juice.
    4. In a small bowl, beat egg whites until stiff; fold into muffin mixture. Spoon into muffin cups, filling two-thirds full.
    5. Combine topping ingredients; sprinkle over muffins.
    6. Bake in the preheated oven for 15-20 minutes or until muffins test done. Cool for 5 minutes before removing from tin to a wire rack.

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    Reviews in English (34)


    Something else. I added the grated rind of 1 lemon aswell.  -  26 Feb 2010


    Came out very fluffy n moist n sweetness evel is ok. Smthg went wrong wif the topping mix, mayb its too much flour to nuts. Substituted plain flour wif self-raising n used half the amt of baking powder. Used dash of cinnamon powder instead of nutmeg. Will def make these again.  -  26 Feb 2014


    Wanted something quick to make for guests and they loved them! Nearly threw away the whites of the eggs thinking they weren't needed (must learn to read recipe right through before starting!!!). These were light as you like, tasty and moist. :-)  -  26 Apr 2015