Caster Sugar
The fine crystal of Chelsea...
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Muffins
Lemon Muffins
10 mins
15 mins
Easy
12
Who loves lemons? Put them to good use with this lovely lemon muffin recipe with its lemon drizzle topping.
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- Ingredients
- Method
Ingredients
- 2 cups Edmonds Self Raising Flour (300g)
- ¾ cup Chelsea Caster Sugar (170g)
- 1 egg
- 1 cup Meadow Fresh Original Milk (250ml)
- Finely grated zest of 1 lemon
- 60g butter, melted
Lemon Drizzle Topping
- ⅓ cup lemon juice (80ml)
- ⅓ cup Chelsea Caster Sugar (75g)
Chelsea Products in Recipe
Reviews
83
What did you think of this recipe?
Narelle
Delicious 😋
5
Janet
Lovely easy recipe, very tasty
5
Julie
Nice, quick and easy. These always come out yummy. Perfect for adding to the freezer.
5
lilly
no.
5
De-arna
I was a little skeptical with the previous reviews but they came out delicious. Light and soft. Tasted great. & it made 12. Will definitely make again. I did use two lemon rinds rather than one.
5
Melissa
Yum! Just made a double batch using egg replacer instead of eggs and they have come out brilliantly. The recipe has made 24 smaller sized muffins, i.e. not the larger cafe style muffins that people have been expecting previous posts. No problems with the consistency of the batter, although I did weigh my dry ingredients as opposed to measuring them in cups so maybe this helped? I've also found that one portion of drizzle was enough to coat both batches of muffins adequately, using a pastry brush to spread this on. Highly recommend!
5
Hello
Came out light and fluffy, delicious
5
Clauds
I added an extra 1/3 cup of milk and table spoon of oil. As it didn't look runny enough as some of the comments mentioned.
As well as extra lemon juice.
I added the lemon juice mixture on top of the raw batter and then cooked it to avoid the grainy sugar texture and create a syrupy cupcake.
Made 12 of them.
5
Diane mcl
Easy and so moist
5
Unknown
They were soooo easy to make. They were delicious. I had to leave them in for 10 minutes longer than the recipe said because they were still quite yummy. I will definitely make them again because they were sooo delicious thank you sooo much.
5
Method
Preheat oven to 180°C fan bake or 200°C regular bake. Grease a 12-hole muffin tin or line with paper cases.
Mix flour and Chelsea Caster Sugar together in a large bowl.
In a separate bowl, whisk egg, milk and lemon zest together. Add to dry ingredients. Add melted butter and mix until only just combined.
Pour into prepared muffin tin and bake for 15-20 minutes.
While muffins are cooking, make the drizzle topping by whisking the lemon juice and Chelsea Caster Sugar together until the sugar has dissolved.
As soon as the muffins are cooked (they should spring back when lightly pressed) take out of the oven and spoon the lemon drizzle topping all over the tops. Leave the muffins to sit in the tin for approximately 3 minutes before taking out and leaving to cool on a wire rack.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
83
What did you think of this recipe?
Narelle
Delicious 😋
5
Janet
Lovely easy recipe, very tasty
5
Julie
Nice, quick and easy. These always come out yummy. Perfect for adding to the freezer.
5
lilly
no.
5
De-arna
I was a little skeptical with the previous reviews but they came out delicious. Light and soft. Tasted great. & it made 12. Will definitely make again. I did use two lemon rinds rather than one.
5
Melissa
Yum! Just made a double batch using egg replacer instead of eggs and they have come out brilliantly. The recipe has made 24 smaller sized muffins, i.e. not the larger cafe style muffins that people have been expecting previous posts. No problems with the consistency of the batter, although I did weigh my dry ingredients as opposed to measuring them in cups so maybe this helped? I've also found that one portion of drizzle was enough to coat both batches of muffins adequately, using a pastry brush to spread this on. Highly recommend!
5
Hello
Came out light and fluffy, delicious
5
Clauds
I added an extra 1/3 cup of milk and table spoon of oil. As it didn't look runny enough as some of the comments mentioned.
As well as extra lemon juice.
I added the lemon juice mixture on top of the raw batter and then cooked it to avoid the grainy sugar texture and create a syrupy cupcake.
Made 12 of them.
5
Diane mcl
Easy and so moist
5
Unknown
They were soooo easy to make. They were delicious. I had to leave them in for 10 minutes longer than the recipe said because they were still quite yummy. I will definitely make them again because they were sooo delicious thank you sooo much.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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