Published On: Tue, Jan 31st, 2017

Lemon Duffins

Try our delicious Lemon Duffin recipe for a cross between the doughnut and muffin

Lemon Duffins

Preparation time: 25 minutes plus cooling – Cooking time: 35 minutes
Makes 12
  • 115g (4oz) Lightly salted butter, softened
  • 150g (5oz) Caster sugar
  • 1 large egg, beaten
  • 10ml (2 tsp) Dr. Oetker Natural Lemon Extract
  • 340g (11 ½ oz) Plain flour
  • 2 tsp Dr. Oetker Baking Powder (2 Sachets)
  • 225ml (8fl.oz) Whole milk
  • 140g pouch Dr. Oetker Surprise Inside Zingy Lemon Cupcake Centre
To decorate:
  • 100g (3 ½ oz) Caster sugar
  • 75g (3oz) Lightly salted butter, melted


  1. Preheat the oven to 190°C (170°C fan oven, 375°F, gas mark 5). Lightly grease a 12 cup muffin tin.
  2. Put the butter and sugar in a bowl and whisk together until light and creamy. Whisk in the egg and Lemon Extract.
  3. Sift the flour and Baking Powder on top, and mix together, gradually adding all the milk, to make a smooth, thick, batter.
  4. Divide the mixture between the muffin tins, smooth the tops and bake in the oven for 30-35 minutes until risen to a dome and firm to the touch.
  5. As soon as the muffins are cool enough to handle, turn them onto a wire rack. Inject each one generously through the side with the Surprise Inside Zingy Lemon Cupcake Centre.
  6. To decorate, while the muffins are still warm, put the sugar on a plate.
  7. Working on one muffin at a time, brush all over with melted butter and roll in the sugar to coat
  8. Put back on the wire rack. Your cakes are now ready to serve warm or allow to cool completely.
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