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