Lemon Crunch Muffins

Updated: Sep 21, 2021

Did you make these in food tech at school? Pretty sure I made them every week after I learnt the recipe as I loved the crunchy sugar topping 😍 The batter is all made in one bowl and then you top the baked muffins with a lemon juice and sugar combo 👌🏽 An easy one for the kids to do too!


1 cup sugar

Zest of 2 lemons

3 eggs

3/4 cup neutral oil (like rice bran or canola)

1 cup milk

Juice of 1/2 a lemon

3 cups flour

1 1/2 tsp baking powder

1 tsp baking soda


Juice of 1 1/2 lemons

1/2 cup sugar

In a large bowl, whisk together sugar and lemon zest, to release the lemon oils. Add the eggs and oil and whisk to combine. Then add milk and lemon juice and whisk. Then add flour, baking powder and baking soda and gently stir together until just combined.

Transfer mixture to muffin tray with muffin liners. Fill muffin cups 3/4 full and bake at 180 for about 15 minutes, until golden and a knife inserted comes out clean.

Mix together the remaining lemon juice and sugar and as soon as the muffins are cooked, top each one with 1-2 teaspoons of the mixture. Leave to cool for a few minutes before eating.