Baking/ Cake/ Thermomix

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!!!

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
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

20 Second Crunchy Lemon Muffins

Print Recipe
Serves: 10-12 Cooking Time: 15

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

Instructions

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.

Notes

There has been positive reviews using gluten free flour, coconut sugar, other citrus (instead of lemons), using lemon curd in the middle, and also using this as a base muffin for adding berries etc.

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MiaElli
4 years ago

I made these last night, I replaced half the sugar with natvia and didn't use an egg. They were quick and easy.

Sophia Brown
4 years ago

Hi Kelly, you can completely omit the egg. My Milo Muffins are also egg free ? http://thermotwinning.blogspot.com.au/2016/05/30-second-milo-muffins.html

Anonymous
Anonymous
4 years ago

Hi, you have said the egg is optional (yeah!!!) Should I use a substitute or will it be just as yummy without an egg? Thank you, Kelly

Sophia Brown
4 years ago

These keep really well for a few days, just zap them in the microwave for 10 seconds so they are super fluffy again. The crunch comes from the lemon juice and sugar topping, which 'melts' after a day, but you can always just sprinkle more sugar on top before you eat it

Sophia Brown
4 years ago

Yup I have a pinterest page! I think this is the pin (I'm not very good with Pinterest! )
http://pin.it/6yodCmr

MiaElli
4 years ago

How well do these keep? Are they still crunchy the next day?

Anonymous
Anonymous
4 years ago

Can you please add a link to pintrest so i can save your delish recipes?? Pretty please. I need these lol

Ayshwarya Singh
4 years ago

Hmm, really yummy and too much delicious please share its recipe with us i want to prepare it.chowringhee satya niketan menu

Rebecca
Rebecca
4 years ago

My kids love these cupcakes. I reduced the sugar and added frozen blueberries. Sooo good! My son said they are the best muffins he has ever had. Thank you!

Denise
Denise
4 years ago

I can’t seem print this recipe – the page is blank….??

Brooke
Brooke
3 years ago

I love this recipe! With or without egg, its delicious

Kettsy4
Kettsy4
3 years ago

Has anyone tried these with gluten free flour?

Nicole
Nicole
3 years ago

Great recipeinspiration! I substituted wholemeal spelt flour, adding the required amount of baking powder, used coconut oil instead of butter, almond milk instead of regular milk, coconut sugar instead of the white, cut down to 100 grams. I also added 3/4 cup of frozen blueberries. They came out great!

Sue
Sue
3 years ago
Reply to  Nicole

So u pretty much changed the whole recipe lol

Alana
Alana
3 years ago

Wow. These are amazing!!! I subbed the flour for a gluten free SR flour and they worked amazing! Big hit in our household and so quick! Thank you!

Carol
Carol
3 years ago

Hi,
Is the butter melted or at room temperature .
Thanks Carol.

Gail
Gail
3 years ago

Made these this morning – quick and easy – I did lemon and lime and they were delciious – we ate 2 each for morning tea!

simran
2 years ago

Wow! amazing lemon muffins. They are looking so delicious and attractive that i want to try it at home by today only.

Amy
Amy
2 years ago

Yum! I made this dairy free too by using soy milk and nuttelex. Super easy, super quick, super yum!!! I made them for my daughters lunchbox but I’m pretty sure she won’t get many of them!

Sarah Z
Sarah Z
2 years ago

These are delicious!! I throw in the lemon peel with 50g of sugar and blitz to get the zest first rather than grating the lemon. I also poke holes in the top of the cooked cupcakes and pour on the lemon juice then sprinkle on the sugar which makes for a deliciously crunchy topping. Soo good! Always well received 🙂 thank you!

Theresa Thompson
Theresa Thompson
2 years ago

So easy and so delicious. Thankyou! We’ll be making these again 🙂

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