I had a big bag of lemons to use up so I had a look through my favourite muffin recipe book and decided to make a batch of lemon muffins. I wanted to make them a bit more interesting so I decided to use some ground almonds in the mixture, lime juice in the icing with desiccated coconut to decorate.
You will need:
For 12 muffins:
10oz/280g Plain Flour
1 tbsp Baking Powder
Pinch of Salt
4oz/115g Caster Sugar
2 tbsp Ground Almonds
9 floz/250ml Milk
Zest of 2 Lemons
For the icing:
6oz/175g Icing Sugar
Juice of 1 Lemon/Lime
Let’s get started!
- Preheat the oven to 200ºC/400ºF/Gas Mark 6.
- Grease/line your muffin tin with paper muffin cases.
- Sift together flour, baking powder and salt. Stir in the sugar and ground almonds.
- Measure out the milk in a measuring jug, then add the eggs and lightly beat. Add the butter, lemon zest and milk/eggs mixture then combine until smooth.
- Before I pour the mixture into the cases I always spoon the mixture from the mixing bowl into the measuring jug. This makes it a lot easier to pour the mixture into the muffin cases.
- Bake for 20 minutes until the muffins are well risen and golden brown on top.
- Leave the muffins to cool in the tin for around 5 minutes, then remove and cool on a wire rack.
- To make the icing combine the icing sugar with a few tablespoons of lemon/lime juice. If the consistency is to your liking spoon over the cooled muffins. If not, add more juice until it is to your taste. Top with a sprinkling of desiccated coconut.
- You are all done! 🙂
Like most muffins, these lemon muffins are really easy and simple to make. The addition of ground almonds give a slightly marzipan taste which is complemented well by the lime icing and coconut decoration.
Lemon muffins are so simple to make you could add in almost anything: poppy seeds, sultanas/raisins, lime/orange zest, honey… the list is endless and I will definitely be trying out some of these alterations soon 🙂
A Bake in the Life…