Light, fluffy and extra lemony, these easy lemon muffins have an extra citrus hit thanks to a simple glaze made with lemon juice and sugar.
Ingredients
- 275g/9¾oz plain flour
- 225g/8oz caster sugar
- 50g/1¾oz ground almonds
- 2 tsp baking powder
- 2 unwaxed lemons, finely grated zest plus 2 tbsp juice only
- 150ml/¼ pint semi-skimmed milk
- 100g/3½oz unsalted butter, melted
- 50ml/2fl oz sunflower or vegetable oil
- 2 large free-range eggs
- ½ tsp vanilla extract
For the glaze
- 4 tbsp lemon juice
- 50g/1¾oz golden caster sugar
Method
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Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases.
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Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well.
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Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins).
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Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out clean when poked into the middle of a muffin in the centre of the tin. Quickly use a cocktail stick or skewer to poke holes in each muffin.
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Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used. Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature.
