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
102
What did you think of this recipe?
Mip
I followed the recipe exactly and they’re extremely dense and I’m not sure why. They taste alright.
2
A short kid
Amazing
5
Hazel
I think they need a light hand for a great texture
5
Ruby
This was a easy simple resipe to maker
5
iris
soo yummy, I'm 13 and I love baking with grandma! we ate these in less then a day!
5
Jack
Soo incredibly bad, shouldn’t call these things muffins instead call them rubber treats!
1
Craig
Nice and easy, turn out great and tasty
5
Joy Ormsby
So easy to make and delicious to eat.
5
Joy Ormsby
So easy to make and really delicious
5
Judy G
This is the best recipe for Lemon muffins .I have made it several times and it never fails to please
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
102
What did you think of this recipe?
Mip
I followed the recipe exactly and they’re extremely dense and I’m not sure why. They taste alright.
2
A short kid
Amazing
5
Hazel
I think they need a light hand for a great texture
5
Ruby
This was a easy simple resipe to maker
5
iris
soo yummy, I'm 13 and I love baking with grandma! we ate these in less then a day!
5
Jack
Soo incredibly bad, shouldn’t call these things muffins instead call them rubber treats!
1
Craig
Nice and easy, turn out great and tasty
5
Joy Ormsby
So easy to make and delicious to eat.
5
Joy Ormsby
So easy to make and really delicious
5
Judy G
This is the best recipe for Lemon muffins .I have made it several times and it never fails to please
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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