Lemon Muffins

Name: Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 12
Ingredients: 2 cups plain flour; ½ cup caster sugar; ¼ cup brown sugar; ½ tsp salt; 2 tsp baking powder; 130g butter, melted; ½ cup plain yoghurt; 3 eggs; ¼ cup milk; 1 lemon, zested & juiced

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Prep: 15 minutes

Make: 20 minutes

Serves 12

If there’s one thing that never fails to brighten up the kitchen, it’s the scent of fresh lemons baking in the oven. They’re quick to whip up, use simple pantry staples, and taste even better with a spoonful of lemon curd or a dusting of icing sugar on top.

When Life Gives You Lemons...Bake Muffins!

Whether you’re baking for morning tea, a lunchbox treat, or just because you fancy something a little bit cheerful, these muffins are guaranteed to lift your spirits and your taste buds. Let's get baking!

Ingredients

2 cups plain flour

½ cup caster sugar

¼ cup brown sugar

½ tsp salt

2 tsp baking powder

130g butter, melted

½ cup plain yoghurt

3 eggs

¼ cup milk

1 lemon, zested & juiced

Method

Preheat the oven to 180°C fan bake. Line a 12-hole muffin tin with paper cases.
In a large bowl, whisk together the flour, caster sugar, brown sugar, salt, and baking powder.
In a separate bowl, whisk the melted butter, yoghurt, eggs, milk, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined - do not overmix.
Divide the batter evenly among the muffin cases, filling each about ¾ full.
Bake for 18–20 minutes, or until golden and a skewer inserted in the centre comes out clean.
Cool slightly in the tin before transferring to a wire rack.
Serve warm or cooled, with a generous spoonful of my lemon curd, dusting of icing sugar or a dollop of whipped cream - dreamy!