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?
Andrea Scott
Super yummy, great lunchbox idea, Love them sleigh
4
Leah
Simple and so yummy. I added 1/4 cup of coconut n a lil extra milk they turned out even nicer 😁
5
Yeanna
I accidentally added the lemon juice I had separated for the drizzle to the batter. The muffins came out heavenly! Happy mistakes (and an extra muffin because I had to add 4 tbsp of flour so the batter wasn't runny.)
5
no.
So very yummy! The batter definitely needs more milk and lemon zest! (I used 2 lemons instead of 1) but that just comes down to personal preference for whether you like super lemony things or have it more subtle!
5
Megan
These muffins were so good and the kids enjoyed it we made so many so many times
5
Donna
I am not a fan of cooking or baking but these were so quick and yummy.
5
Ella
Yummy😋
4
Kelsey
My favourite go to recipe, super quick and tasty
5
Roxanne
So simple and uses few ingredients. Tastes delicious 😋
5
Narelle
Delicious 😋
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?
Andrea Scott
Super yummy, great lunchbox idea, Love them sleigh
4
Leah
Simple and so yummy. I added 1/4 cup of coconut n a lil extra milk they turned out even nicer 😁
5
Yeanna
I accidentally added the lemon juice I had separated for the drizzle to the batter. The muffins came out heavenly! Happy mistakes (and an extra muffin because I had to add 4 tbsp of flour so the batter wasn't runny.)
5
no.
So very yummy! The batter definitely needs more milk and lemon zest! (I used 2 lemons instead of 1) but that just comes down to personal preference for whether you like super lemony things or have it more subtle!
5
Megan
These muffins were so good and the kids enjoyed it we made so many so many times
5
Donna
I am not a fan of cooking or baking but these were so quick and yummy.
5
Ella
Yummy😋
4
Kelsey
My favourite go to recipe, super quick and tasty
5
Roxanne
So simple and uses few ingredients. Tastes delicious 😋
5
Narelle
Delicious 😋
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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