lemon muffins

These delicious and juicy lemon muffins are the perfect treat with a cup of tea or coffee. There tasty with or without a glaze.

Preparation for 24 muffins or a cake pan 28cm

Preheat the oven to 180° C

  • 250 g butter
  • 250 g sugar
  • 5 eggs
  • 2 tablespoons fresh lemon juice
  • zest of 2 lemons
  • 250 g flour
  • 2 teaspoon baking powder
  • dash of salt

In a large bowl beat the butter.

Add the sugar and the eggs and beat the mixture until light and fluffy.

Add the lemon zest and the lemon juice.

In another bowl mix the flour, baking powder and salt and mix them to the batter until everything is nicely combined.

Butter the pan and drop the batter in the prepared muffin pan.

Sprinkle with a bit of sugar in the raw. Once baked, the sugar adds the perfect crunch to the muffin.

Bake for 25 minutes in the muffin pan or for 60 minutes in the cake pan, until a toothpick insert into the center of the cake comes out clean.

Cool lightly on a wire rack.

For the lemon glaze:

  • about 100 ml lemon juice
  • 100 g confectioners sugar

Mix the lemon juice and confectioners sugar together. With a toothpick or a knitting needle prick some holes and pour the glaze over the muffins.


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Bridget's Bakery Blog

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