Lemon Sugar Muffins



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

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 150 g ¾ cup unsalted butter, melted and cooled
  • 250 ml 1 cup milk
  • 1 cup sour cream
  • 2 eggs
  • 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


  1. Preheat the oven to 180˚C. Grease a 6- hole muffin tray.
  2. In a large bowl, place the cooled melted butter, milk, sour cream and eggs. Use a hand-held whisk to beat until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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