Muffins are so quick to make, as you will see with these Easy Lemon & Sesame Muffins. In just a few minutes they are in the oven and baking. 20 minutes later they are ready for lemon syrup to drizzle over them. Then you can enjoy them just as you wish.
Jump to RecipeSince, as with all muffins, these are so simple I will keep this post simple too.
Ingredients For Lemon & Sesame Muffins
Flour – Plain or all purpose flour works best.
Lemon – A good amount of finely grated zest and then lots of juice to make a syrup.
Sugar – Caster sugar – some for the muffin batter and more to make the lemon syrup.
Oil – A flavourless oil is best. But melted butter will be fine too.
Sesame Seeds – These add some flavour and a lovely texture. You can toast the sesame seeds if you wish, for extra flavour.
Milk – Whole milk, or semi skimmed. You can also use buttermilk if you have it on hand.
Baking Powder – as the raising agent.
Egg – Medium egg in UK/Europe, or large egg in North America. Adds richness and helps the rise.
Salt – To draw out the flavours.
Process for Lemon & Sesame Muffins
Line a muffin tin with paper cases, or grease and flour the cups of such a tin. Then preheat the oven(190C/170C Fan/375F)
In a large bowl rub the zest into half of the sugar, to release lemon oils. Add into the bowl the flour, baking powder, salt and sesame seeds and mix them all together.
Beat the egg, oil and milk together and pour it into the bowl. Stir everything together until just combined.
Spoon the mixture, evenly, between the paper cases.
Bake the muffins for 20 minutes.
As they bake put the lemon juice and remaining sugar into a pan and bring to the boil. Then let it boil for 5 minutes, so it reduces to a syrup.
When the muffins are baked poke holes in the top and spoon the hot syrup over them. Leave the muffins for 10 minutes then transfer to a cooling rack.
My Bake
I made the syrup for my lemon and sesame muffins first, but you can just as easily make it as the muffins bake.
After 20 minutes my muffins came out of the oven, looking great. I spooned over the syrup and then let them cool.
Then I was able to enjoy a lovely muffin so full of lemon flavour with the added texture of the sesame seeds. So simple, yet just about perfect.
Another easy recipe is Oat & Date Muffins – Quick & Easy
Easy Lemon & Sesame Muffins
12
servings10
minutes20
minutesKeep the screen of your device on
Ingredients
320 grams plain flour(2 cups + 2 tbsp, based on scooping packed flour in to a 250ml cup)
4 grams baking powder(1 tsp)
6 6 finely grated lemon zest(about 3 lemons)
120 ml lemon juice(1/2 cup)
120 ml vegetable oil(1/2 cup)
200 grams caster sugar, divided into 2(1 cup divided into 2)
1 medium egg(large in USA)
70 grams sesame seeds(6 tbsp)
300 ml milk(1 1/4 cups)
3 grams salt
Directions
- Preheat the oven to 190C/170C Fan/375F.
- Line a 12 hole muffin tin with paper cases(or grease and flour it)
- Place half of the sugar(100g) into a large bowl and rub the lemon zest into it to release the oils.
- Add the flour, baking powder, salt and sesame seeds and stir well to get them all mixed together.
- Whisk the egg, oil and milk together.
- Pour it into the the dry mixture and stir until combined.
- Spoon the batter, in equal amounts, into the paper cases.
- Bake the muffins for 20 minutes, until a skewer poked into the centre comes out clean.
- As the muffins bake put the remaining sugar and the lemon juice into a saucepan.
- Bring it to a boil and let it boil for 5 minutes to reduce the liquid to a syrup.
- As soon as the muffins are baked poke a few holes into the top of each on and then spoon the syrup over them.
- Leave the syrup to soak in for about 10 minutes, then transfer the muffins to a wire rack to cool.