Monday, 23 June 2014

Lemon Muffins

These are just the most perfect wee muffins. They get sweetness from the sugary muffin batter, tartness of lemon juice, a sweet runny, lemon curd center... Just trying to describe them is making my mouth water!

This one was actually another idea of my boyfriend. Isn't he just full of them lately?? :)

Lemon Muffins

Makes 12

2 1/2 Cups self raising flour
3/4 Cup caster sugar
Finely grated rind of 1 large lemon
1/4 Cup fresh squeezed lemon juice
1 Cup plain, fat free yogurt
1/2 Cup vegetable oil
2 eggs, lightly beaten
1 tsp vanilla extract
6 Tbsp lemon curd

1. Preheat oven to 190C (375F) and grease or line the holes of a muffin pan.

2. Sift the flour into a large bowl, stir in the sugar. Add the lemon rind, juice, yogurt, oil, eggs, and vanilla. Mix until just combined.

3. Spoon half of the mixture across the holes of the muffin pan, add 1/2 Tbsp or so of lemon curd to each muffin, top with the remaining muffin mixture.

4. Bake for 15 - 20 minutes, until the muffins are firm when pressed gently. Cool in the pan for about 10 minutes before transferring to a wire rack. Store in an airtight container at room temperature.


  1. I love the simplicity and versatility of these muffins! Perfect for afternoon snacking, breakfast as well as for tucking into lunch boxes!

  2. Lemon Muffins sound so refreshingly delicious! I can not wait to try this out this coming weekend!

  3. Beautiful and delicious looking! I would love to wake up to these tomorrow morning!

  4. I love the citrus flavor in cakes and muffins!

  5. Oh these sound fantastic! I love the lemon curd center!

  6. Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on Kitchen ! I hope to see you there!