This recipe is a family favourite in my house, and is one that my dad put in all the hard work to perfect! (More of his recipes are available on his website www.minimal.cx)
If you’re a fan of the infamous Starbucks lemon loaf cake, these white chocolate and lemon drizzle muffins will be right up your alley! The fresh lemon and smooth white chocolate are quite simple flavours, but pair beautifully, and for a little bit of extra texture I sometimes like to sprinkle honeycomb pieces on top of the muffins before they go into the oven.
Ingredients
- 300g Self raising flour
- 100g Caster sugar
- Pinch of salt
- 100g Butter
- 200g White chocolate
- 180ml Milk
- 2 Lemons
- 2 Eggs
- A few tbsp of icing sugar
Directions
- Preheat the oven to 200°C (180°C fan)
- Chop up the white chocolate into chunks (my dad likes to quarter the ones pre-pressed into the bar, but I like to make them slightly smaller for a more even/consistent distribution) and place to one side
- Zest and juice both of the lemons, also putting them to one side for now
- Mix the flour, sugar, and salt together
- In another bowl, blend the milk and eggs together, then melt the butter and mix that into the wet mixture
- Then, slowly add the dry mixture and stir until combined
- At this point, add in the chocolate, all of the zest, and half of the lemon juice (set the other half of the juice to the side for later)
- Fill the cases to 75-85% capacity, leaving room for rising, and bake for 20-25 minutes
- While the muffins are baking, make a light drizzle/glaze with the other half of the lemon juice and a few tablespoons of icing sugar, and drizzle on top of the muffins once they are out of the oven, before they cool
- Once cooled, they are ready to enjoy! If they last long enough to need storing, make sure to keep in an airtight container
