20 Second Crunchy Lemon Muffins

This is a really quick and easy muffin recipe, and the muffin itself is really moist and fluffy with a crunchy topping. These are way too easy to eat!!!

20 Second Crunchy Lemon Muffins

This recipe can also be made EGG FREE! I accidentally forgot to put in the egg in my first batch so I thought it would make a good experiment!! They look and feel pretty similar, quite moist and fluffy, however with the egg the muffin is a little more 'crumbier'. If I didn't taste one after another I probably wouldn't even tell the difference! The one without egg is slightly more denser and doughier in texture (similar to the doughnut muffins) and is a bit like a packet mix cupcake texture. Either way, these are soo delicious and very easy to make and eat!

Left (brown casing): Recipe as below with egg

Right (white casing): Recipe as below WITHOUT egg

20 SECOND CRUNCHY LEMON MUFFINS

Makes 8 - 10 muffins

Ingredients:

Muffin

300 grams self raising flour
150 grams white sugar
75 grams butter
230 grams milk
1 egg (optional)
Zest of 1 lemon

Topping

1/3 cup lemon juice
1/3 cup sugar

Method:

1. Preheat oven to 200 degrees.
2. Add all 'muffin' ingredients into the bowl - mix 20 seconds/Speed 5.
3. Spoon into muffin cases.
4. Bake for 15 minutes or until a skewer comes out clean.
5. As soon as the muffins come out of the oven, brush the tops of the muffins with lemon juice, and sprinkle with sugar.

Add all muffin ingredients to bowl

Mix 20 seconds/Speed 5

Spoon into muffin cases 

Bake at 200 degrees for 15 minutes or until a skewer comes out clean.

Prepare sugar and lemon juice in bowls

As soon as the muffins come out of the oven, brush the tops of the muffins with lemon juice, and sprinkle with sugar.

20 Second Crunchy Lemon Muffins