This is one of those easy, reliable recipes I like to have on standby. These Lime or Lemon Muffins are so reliable and I can whip up a batch without thinking too hard.
Soft, bright, tangy, ready in no time, these lime or lemon muffins are wonderfully forgiving and perfect for those moments when guests are on their way or you just feel like baking something cheerful.
Fresh lime and lemons are gorgeous, of course, but real life doesn’t always line up with what’s in the fruit bowl. So if you’re out of the fresh stuff, don’t panic. This recipe works beautifully with preserved lime or lemon juice or dehydrated zest too. If you haven’t yet got a stash in your pantry, be sure to add those recipes to your to-do list in the height of citrus season for times like…now!
These aren’t extravagant café-style muffins piled high with elaborate toppings. They’re simply honest home baking – the kind that disappears surprisingly quickly from the cooling rack. They’re forgiving enough for beginner bakers, quick enough for busy days, and adaptable enough to make with whatever citrus ingredients you happen to have on hand.
Like so many of the recipes on my blog, I make these often! They are one of my top 5 muffins – my ‘go to’ when I need to whip up something delicious in a hurry.
Now this recipe will make extra! Depending on how full you fill your muffin tins, you can make 24-36 mini muffins, or 12-16 medium muffins. Rather than adjust the ingredients (which are straight forward measurements and easy to remember… no 3/4 of a cup or 1/4s etc) I just have a spare muffin tray handy to use any left-over batter.
They also freeze very well! I often will make two batches while the oven is hot and the citrus is in abundance. Freeze in an airtight container or zip-lock bag. They only take one minute in the microwave to defrost and reheat to a glorious ‘straight from the oven’ texture.
Lime or Lemon Muffins
Makes: 12-16 regular muffins (or 24-36 mini muffins) depending how full the muffin tins are!
Ingredients
- 2 cups high grade flour
- 1 cup white sugar
- 3 tsp baking powder
- zest of 3 limes (or 2 lemons)
- 100g butter, melted
- 2 eggs
- 1 cup milk (or a dollop more if required)
Topping
- 1/4 cup white sugar
- 1/4 cup lime or lemon juice
- Preheat the oven to 200°C. Grease a 12-hole muffin tray (or a 24-hole mini muffin tray) with cooking spray or butter (if you are not using paper muffin inserts).
- Add flour, sugar, baking powder and lemon zest to a large bowl and combine well.
- In a separate bowl, whisk together the slightly cooled melted butter, eggs and milk.
- Gently fold the wet ingredients into the dry mix. If a little ‘stodgy’ add in a dollop of more milk.
- Spoon the batter into the muffin tray. Bake for 15 minutes for mini muffins, or approx 18 minutes for the regular sized muffin tins… or until golden and spring back to the touch in the centre.
- Let the muffins cool in the tray while you mix the second measure of sugar and lime juice in a small bowl for the topping. The sugar doesn’t need to dissolve.
- Using a baking brush, baste each muffin generously with the lime/sugar mixture, repeating if desired.
- Allow muffins to cool completely, then store in an airtight container for up to 3 days… or freeze!
- Enjoy!
