Crunchy Lemon Muffins
The sweet, crunchy sugar topping balances the tangy citrus flavour from the lemons. It's no surprise these have become the go-to muffins among my family when the lemons are plentiful!
Ingredients
Dry Mixture
- 2 cups Four
- 2 tsp Baking powder
- 3/4 cup Sugar
Wet Mixture
- 75 grams Butter melted
- 1 cup Milk
- 1 Egg
- 2 Medium lemons grated rind
Crunchy Sugar Topping
- 1/4 cup Lemon juice
- 1/4 cup Sugar
Instructions
- Preheat oven to 200 °C and grease a 12-pan muffin tray.
- Mix dry ingredients together in a large bowl.
- In a medium bowl, add wet ingredients and whisk together. If mixture is lumpy, heat for 10 to 20 seconds in microwave.
- Add wet mixture to dry mixture. Gently fold together with a spatula or wooden spoon until just combined, careful not to overmix.
- Spoon mixture into muffin pans. Bake for 12 minutes until golden brown and the tops spring back when lightly pressed.
- Add lemon juice and sugar in a mug, do not stir. Using a spoon, drizzle over the muffins. Leave muffins to rest in pan for a few minutes before removing. Serve with butter.