Orange Lemon Drizzle Muffins

So, the Superbowl came and went yesterday and I still have no idea what yardlines are, or why the game seems to stop every minute or so. 

And, if I’m being really honest, I didn’t think the commercials were that good this year either. In fact, compared to the energy powerdown/Beyonce craziness of last year’s Superbowl, I was a bit disappointed by the lack of action in this one. Although I still believe that Bruno Mars has got a great voice and did a perfect job of breaking up what ultimately had to be a terrible night for Broncos fans.

I spent most of the evening eating dips (thanks Trader Joe’s and The Girl Who Ate Everything) and these muffins. Because nothing says American football quite like citrus muffins, right?

These muffins make me feel as though it is summer time, even though my teeth are chattering as I write this. It’s a funny place, this Arizona (did I sound like an old grandma saying that? Scary.) because everyone told me how great the weather is out here in the winter and although it’s sunny, and so hence I only brought warm weather clothes, it’s damn chilly in the shade. I’m ashamed to even be saying that. I’m from England, for goodness sake. But, after a too-warm-for-January couple of days last week, I’ve needed a cardigan or coat ever since. Talk about a tease.

Anyhoo, back to the muffins. These orange lemon drizzle muffins are based on a British classic – the lemon drizzle cake. Mainly because I love lemon drizzle cake and mainly because there are a lot of lemon trees in this neighbourhood. One of our neighbours also gifted us some oranges from their tree (is it wrong to be jealous that these people have an orange tree?) and so these lemon / orange drizzle hybrid muffins were born.

Now, don’t be scared by their overly golden appearance – lemon drizzle cakes always come out like that. They are supposed to have a slightly crispy exterior which gives way to light and fluffy cake inside. And the top is supposed to crack with the citrus sugar that crystallizes on top. The secret to great drizzle cake is to poke holes into the cake / muffins, so that the syrup seeps down into the cake and leaves it moist and ever so sweet and sticky.

Orange Lemon Drizzle Muffins

Recipe by JuliaCourse: dessert, recipe

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Ingredients

• For the muffins

• 1 cup unsalted butter, softened

• 1 cup sugar

• 4 eggs

• Finely grated zest of 1/2 lemon and 1/2 orange

• 1 cup plain flour

• 2 1/2 tsp baking powder

• For the drizzle

• Juice of 1/2 lemon and 1/2 orange

• 1/3 cup sugar

Directions

• Preheat oven to 350F / 180C and line a muffin tin with paper cases.
• Cream together the butter and sugar in a mixing bowl. Crack in the eggs, one at a time, and mix together slowly.
• Sift the flour and baking powder into the bowl and then add the citrus zests. Combine well.
• Use a spoon to drop equal amounts of the mixture into each of the paper cases, filling them around 3/4 full.
• Bake in the oven for around 45 minutes, or until a skewer inserted into the muffins comes out clean. If the muffins are browning too quickly, cover the tops of them with a loose piece of baking paper.
• While the muffins are cooling, combine the orange and lemon juice and sugar in a small jug. Piece several holes into the tops of each of the muffins using a skewer or toothpick and then pour the syrup over the top of each muffin, making sure that the syrup covers the holes. Allow the syrup to crystallize and harden on the top before serving.