Lemon Sugar Muffin Yum! I love lemon curd and when I saw this recipe I had to try it. A delicious muffin with a coffee is definitely comfort food for me. Apple and cinnamon, chocolate chip or a butter cake with lemon curd are my favorites. This recipe has a sugar coating made from lemon, butter and sugar which helps the muffin stay deliciously moist. To be totally decadent warm up the muffin a little and add a dollop of cream.
This recipe made 6 large muffins and can easily make 12 cupcake size tray.
To make great easy tangy lemon curd get my recipe here.
Lemon Sugar Muffins
- 150 g ¾ cup unsalted butter, melted and cooled
- 250 ml 1 cup milk
- 1 cup sour cream
- 2 eggs
- 2½ cups self-raising flour
- ½ cup caster sugar
- ½ cup lemon curd
lemon coating
- 100 g unsalted butter
- 1 lemon (juiced)
- ½ cup caster sugar
- Preheat the oven to 180˚C. Grease a 6- hole muffin tray.
- In a large bowl, place the cooled melted butter, milk, sour cream and eggs. Use a hand-held whisk to beat until smooth.
- In a separate bowl, whisk together the flour and sugar. Make a well in the centre and pour in the wet ingredients. Using a spatula, gently stir in one direction until just combined. Be careful not to overmix.
- Spoon half the batter into the greased muffin holes only filling the holes by half. Place 1 tablespoon of lemon curd in each hole on top of the batter then carefully spoon the remaining batter over the top to cover the curd.
- Bake for 25 – 30 minutes or until golden brown. Leave to cool in the tray for 5 minutes, then turn out onto a wire rack to cool completely.
- To make the lemon coating, melt the butter in the microwave or in a small saucepan, then stir in the lemon juice. Place the sugar in a separate shallow bowl. Brush each cooled muffin all over with the lemon butter mixture, then roll in the sugar to coat evenly. Serve warm with fresh cream if desired.