Lemon Sugar Muffins

Lemon Sugar Muffins

Perfectly light, fluffy and lemony....my favourite kind of muffins! Best for accompanying tea and brunch as well as a great dessert when served with a scoop of high quality vanilla ice cream or lovely whipped cream.

Makes: 6

Prep time: 25 mins

Cooking Time: 25-30 mins


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

Fresh cream, to serve


  • 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 over-mix.
  • 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.

This delicious recipe is from Classics With A Twist (RRP$19.95) is available in store now at Jamaica Blue cafe.

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