Lemon Muffins with Zingy Lemon Buttercream
A simple lemon muffin recipe with a zingy and creamy lemon buttercream.
Ingredients
Muffin
- 125 ml Vegetable oil
- 250 g Caster sugar
- 250 ml Milk
- 400 g Self-raising flour
- 2 eggs
- 1 tsp Salt
- 1 Lemon, zest only
Lemon Buttercream
- 500 g Icing sugar
- 250 g Butter, softened
- ½ Lemon, juice
- 3 Lemon, zest
Instructions
- Preheat the oven to 180°C / 160°C fan/ gas 4 and fill a 12 muffin tray with cases.
- In a bowl, beat the eggs for a couple of minutes until light and fluffy.
- Add in the milk and the vegetable oil beat until just combined then add the caster sugar and whisk until you have a smooth batter.
- Fold in the sieved self-raising flour and salt. You don't want to over mix the mixture as this can lead to a muffin with a tough texture.
- Then fold in the zest of the lemon.
- Split the mixture between the 12 muffin cases, but don't fill above ¾ of the cases.
- Place in the oven to bake for 15-20 minutes until golden brown and a skewer inserted into the middle of each cake comes out clean. Then place on a wired cooling rack.
- To make the buttercream, in a bowl, beat together the softened butter and icing sugar.
- Then add the lemon juice with the zest, to loose the mixture slightly.
- Place the mixture into a piping bag.
- Pipe the mixture in top of the fully cooled muffins.
- Decorate with a fresh slice of lemon before serving.