How To Make Lemon Muffins
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How To Make Lemon Muffins
The lemons in this recipe add a delicious zesty twist to the classic American muffin. Learn to make this quick and easy recipe at home with Sarah Spence, baker at Muffin Heaven.
- Prep:
- 10m
- Cook:
- 16m
- Total:
- 26m
- Temp:
- 190° c - 370° f
Ingredients
- 300 g plain flour
- 180 g caster sugar
- 15 g baking powder
- 100 g sunflower oil
- 2 free range eggs
- 130 g milk
- 2 whole lemons
Method
Pre-heat your oven to 190 degrees Celsius.
Sift the plain flour, baking powder and caster sugar into a bowl and mix.
Zest the lemons into the sunflower oil. Make sure you only remove the yellow zest and not the white pith. Juice the lemons and add this to the oil. Add the eggs to the oil and lemon and whisk lightly.
Mix the oil and lemon into the dry ingredients until all the flour has been incorporated. Depending on how juicy your lemons are, you may not need all the milk, so just add enough to get a thick cake batter consistency.
Divide the mixture between the 12 muffin cases, filling them approximately 3/4 full.
Bake for 16 minutes, or until they are golden brown. When the muffins are cooked they should bounce back when you press them with your finger.
Leave them to cool for about 30 minutes before eating them.