I know, I know… They don’t look like much! But believe me when I tell you that these muffins really are very moist and very lemony – they are thoroughly soaked in lemon syrup. If you want to add a super-lemony frosting, it can, of course, only make these even better by increasing the lemoniness factor. If you want to add a little lemon extract to the batter, great! If you want to add a splash of Limoncello to the lemon syrup, I like the way you think. But even as-is, these really are moistly lemony. One lemon, six muffins, easy-peasy.
Lemony Lemon Muffins (makes 6)
50 g butter
115 ml sugar
1 lemon, zest of
50 ml light cream (or milk)
175 ml all-purpose flour
1/2 teaspoon baking soda
pinch of salt
1 lemon, juice of
2 tablespoons sugar
Preheat oven to 175C and line six holes of a muffin pan with paper liners.
Melt the butter and allow to cool for a while. Whisk in sugar until well combined. Add lemon zest and egg; whisk; add light cream and stir to combine.
Combine flour, baking soda, and salt. Add to wet ingredients and mix just until combined.
Divide the batter between the six muffin cups. Bake for 18-22 minutes or until the muffins test done.
While the muffins are baking, combine lemon juice and sugar in a small saucepan. Bring gently to boil and simmer for a few minutes, or until the sugar is completely dissolved.
Allow the muffins to cool for about five minutes. Poke holes into the muffins – something larger than a toothpick but smaller than your typical spoon handle (with which you could probably poke twice – I used the handle of a honey dipper). Slowly pour the lemon syrup over muffin tops.
Allow to cool completely. Eat.