With guest baker Islay
This week’s recipe was born out of the fact that our flat is overflowing with lemons. Overrun to the point of insanity. Everyone’s been fucking sick and we were trying to heal ourselves, the only way we know how, through obscene consumption of hot lemon and ginger drinks. The beverages worked their magic but the leftover lemons now sprawl across our kitchen counter; a haunting reminder of a past life. Hence, lemon muffins. These plump, tender muffins are perfect for breakfast or as a packed lunch delight. Thanks to their zesty icing, they’ll stay moist and fresh for days. What’s not to love about a taste of citrus in Winter?
Utensil notes: If you have kitchen scales, weighing your ingredients is much more accurate for baking. Cup measurements are here too because we’re not shitcunts. You also need a 12-hole muffin tin and the paper cases. Working oven is strongly recommended.
- 385g (3 cups) plain flour
- 200g (1 cup) white sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 110g butter (melted and cooled)
- 360g (1.5 cups) Greek yoghurt
- 2 eggs
- Zest of 2 lemons
For the icing
- Juice of 2 lemons
- 250g (2 cups) icing sugar
- Preheat your oven to 190º and set up your baking tray with the paper cases.
- Sift the flour into a large mixing bowl. Add the other dry ingredients (sugar, baking powder and soda, salt) and whisk together.
- In a separate bowl, combine the yoghurt, eggs and lemon zest.
- Gently fold the wet into the dry until just combined. It will be craggy and bad but do not overmix.
- Fold in the melted butter. Again, refrain from overmixing pls.
- Using two spoons, spoon the batter evenly into the muffin tins. They should be just full, but remember they will rise.
- Bake for 20-25 minutes, until golden on top and a skewer (or sharp paring knife) entered returns clean.
- Allow to cool on a rack while you make the icing.
- Whisk the lemon juice and icing sugar together until thick and glossy.
- Make sure the muffins are cooled completely and then dollop the icing on top and finish with a sprinkle of lemon zest.