Lemon Mini Muffins

It is yet another Six Nations weekend and while thats on the tv, I take refuge in the kitchen! I saw a recipe for lemon mini muffins earlier in the week and when I remembered I still had lemons in the fridge this was a no brainer. I took the recipe a step further than the original, by swirling lemon curd through the batter before baking. I used a fancy lemon curd I bought from sainsburys, but next time will definitely be trying to make my own.

You might notice that my muffins aren’t particularly aesthetically pleasing (flat  explody tops – oops!) but they are so tasty I didn’t mind! You can also make these into full size muffins, just adjust the baking time as stated below.

Lemon Mini Muffins

(Adapted from Crepes of Wrath)

For the Crumb Topping:

  • 45g plain flour
  • 45g dark brown sugar
  • 1/8 teaspoon salt
  • zest of 1 lemon
  • 40g unsalted butter, room temperature and cubed
For the Mini Muffins:

  • 125g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 1 tsp salt
  • 55g unsalted butter, room temperature and cubed
  • 110g granulated sugar
  • zest of 3 lemons
  • 1 egg, room temperature
  • 1/4 tsp vanilla extract
  • 120g crème fraîche
  • Lemon Curd (bought or homemade)
For the Glaze:

  • 60g icing sugar
  • 1-2 tbsp lemon juice
Makes around 25
1. Start by making the crumb topping by chucking the flour, brown sugar, salt, zest and butter into a bowl and rub it all together with your fingers. When combined and crumbly, stick in the fridge while you make the muffin batter.
2. Next, the muffin batter. Preheat the oven to 180°C. In a bowl, combine the  flour, baking powder, bicarb and salt and set to one side. In a large bowl, cream together the butter, sugar and lemon zest until light and fluffy. Mix in the egg and vanilla.
3. Add in the flour mixture in 3 batches, alternating with the creme fraiche. When its all combined, divide into paper cases in a muffin tin. At this point, dollop a 1/4 teaspoon of lemon curd onto the batter and swirl around with a cocktail stick. Top with the crumb topping. Place in the oven for 10-12 mins with a turn if your oven cooks unevenly. If you’ve chosen to make full size muffins, they should take around 18-20 mins. Let cool completely before glazing.
4. You’ll notice I haven’t got glaze on my muffins as they’re pretty tasty as is. However if you want to go for it, mix the lemon juice into the icing sugar and drizzle over the tops of the muffins.

5 thoughts on “Lemon Mini Muffins

  1. Om nom nom, love lemon muffins and the addition of lemon curd is genius. Charlie, do you have Pinterest? PERFECT for collecting recipes and pretty food pictures!

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