Lemon Drizzle Muffins

Everyone loves lemon drizzle cake so what could be better then this recipe for muffins? Lemony, sticky drizzle topping on fluffy, moist muffins....what could be better? My French friends really like receiving something homemade, and especially anything English, so I made these to thank one of my neighbours recently from my post: How to Shuck Oysters. They were so good I had to make them again as the smell is irresistable!  First make the syrup by zesting  and juicing one lemon and combining with sugar in a small pan. Stir, while it dissolves and then boil for 1 minute. Leave to cool while you make the muffins. Lemon Drizzle Muffins Cream the butter and sugar. Lemon Drizzle Muffins (2) Beat in the eggs, one at a time. Lemon Drizzle Muffins (3) Then fold in the flour and crème fraîche. Lemon Drizzle Muffins (4) The crème fraîche will keep the muffins deliciously moist. Lemon Drizzle Muffins (5) Use an ice-cream scoop  to divide the mixture between 6 muffin cases. Lemon Drizzle Muffins (6) Bake at 180 C, Gas Mark 4 for about 20 minutes. Lemon Drizzle Muffins (8) Immediately poke a few holes in each muffin with a skewer and drizzle the syrup over. Leave to cool in the tins. Lemon Drizzle Muffins (12) These muffins also make great gifts. I haven't been able to get muffin cases in France so far so I ordered the muffin cases from Lakeland who deliver here! I fell in love with the matching cake boxes too. DSC_0774 Could you bear to give these away?    
Lemon Drizzle Muffins
Serves 6
An easy recipe for moist and irresistible lemon drizzle muffins
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 115g butter
  2. 115g caster sugar
  3. 115g self-raising flour
  4. 2 eggs
  5. 2 tbsp crème fraîche.
For the lemon drizzle
  1. 85g caster sugar
  2. Zest and juice of 1 lemon
Instructions
  1. Make the syrup by heating the sugar, lemon juice and zest in a saucepan. Boil for 1 minute and leave to cool.
  2. Cream the butter and sugar together.
  3. Beat in the eggs individually.
  4. Fold in the crème fraîche and flour.
  5. Divide the mixture between 6 muffin cases.
  6. Bake at 180 C, Gas Mark 4 for 20 minutes.
  7. Remove from the oven and make a few holes in each muffin with a skewer.
  8. Pour 2 tsp of the syrup over each muffin and leave to cool.
Notes
  1. For extra crunch sprinkle light brown sugar over the muffins after the drizzle.
Chez Le Rêve Français http://chezlerevefrancais.com/