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.
Cream the butter and sugar.
Beat in the eggs, one at a time.
Then fold in the flour and crème fraîche.
The crème fraîche will keep the muffins deliciously moist.
Use an ice-cream scoop to divide the mixture between 6 muffin cases.
Bake at 180 C, Gas Mark 4 for about 20 minutes.
Immediately poke a few holes in each muffin with a skewer and drizzle the syrup over. Leave to cool in the tins.
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.
Could you bear to give these away?
Lemon Drizzle Muffins
- 115 g butter
- 115 g caster sugar
- 115 g self-raising flour
- 2 eggs
- 2 tbsp crème fraîche.
For the lemon drizzle
- 85 g caster sugar
- Zest and juice of 1 lemon
- Make the syrup by heating the sugar, lemon juice and zest in a saucepan. Boil for 1 minute and leave to cool.
- Cream the butter and sugar together.
- Beat in the eggs individually.
- Fold in the crème fraîche and flour.
- Divide the mixture between 6 muffin cases.
- Bake at 180 C, Gas Mark 4 for 20 minutes.
- Remove from the oven and make a few holes in each muffin with a skewer.
- Pour 2 tsp of the syrup over each muffin and leave to cool.