Lemon Crumble Top Muffins

PRINT RECIPE

Makes 12, medium sized muffins

INGREDIENTS

CRUMBLE TOPPING:
  • 1/2 cup flour
  • 1/2 packed brown sugar
  • 1/2 tsp cinnamon
  • 3 Tbsp butter

METHOD

  1. To make crumble, place all dry ingredients in a bowl, cut butter up into little cubes and cut in butter (rub together with fingers till the dry mix looks like breadcrumbs). Set aside.
  2. Heat oven on fan bake to 190°C. Grease and line muffin tin.
  3. Sieve flour into a large bowl. Add sugar and first measure of curd, mix to combine.
  4. In a separate bowl mix together egg, sunflower oil, milk and lemon juice.
  5. Make a well in centre of the dry mix and add some of the liquid mix and stir in. Continue to stir in until combined.
  6. Fill muffin cases about 1cm high then spoon Lemon Curd into centre and fill with muffin batter until 2/3 full. Sprinkle a dessertspoon of crumble over top.
  7. Bake in centre of oven for 10-15 mins or until topping is golden brown and muffins are firm.
BACK TO RECIPES
VIEW ALL RECIPES

Menu

mobile-logo