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Lemon Duffins

12 Portions
Easy
60 minutes
Experience our incredible Lemon Duffins. This perfect combination of lemon muffins with the indulgent texture of doughnuts is a must-try dessert!
Each bite is a tempting mix of tangy lemon and fluffy doughnut goodness, perfect to treat your sweet tooth or to make for your loved ones.
Recipe Ingredients
How to Prepare
Tips
These delicious half muffin/half doughnuts are best eaten on the same day as baking for maximum freshness. They freeze well too. Simply Fill the muffin with the lemon curd centre and allow to cool completely before freezing. We advise you to not complete step 5 before freezing but to add the butter and sugar coating once the muffins and fully defrosted.
Tips
Love this dessert recipe? Why not get inspired by our other muffins recipes. Pick up your favourite today!
Tips
Would you like a variation of this recipe? For a caramel flavour, replace the Dr. Oetker Lemon Extract with Dr. Oetker Caramel Flavour and use salted caramel sauce in the centre. Try our Sticky Toffee Duffins and choose your favourite!
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Recipe Ingredients

For the Duffins
115 gLightly Salted Butter (4 oz)
150 gCaster Sugar (5 oz)
10 mlDr. Oetker Sicilian Lemon Extract (2 tsp)
340 gPlain Flour (11 1/2 oz)
2Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp)
225 mlWhole Milk (8 fl.oz)
150 gLemon Curd (5oz)
about 1Large Egg
To decorate
100 gCaster Sugar (3 1/2 oz)
75 gLightly Salted Butter (3 oz), melted

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Picture - Dr. Oetker Sicilian Lemon Extract (2 tsp)
Picture - Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp)
1

Preheat the oven to 190°C (170°C fan oven, 375°F, gas mark 5). Lightly grease a 12 cup muffin tin.

2

To make your Lemon Duffin, 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 Duffins 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 Duffins are cooked, turn them onto a wire rack. Put the lemon curd into a piping bag fitted with a 1cm (1/2inch) wide plain metal nozzle and inject each one through the side with the lemon curd.

6

To decorate, while the Duffins are still warm, put the sugar on a plate. Working on one Duffin at a time, brush all over with melted butter and roll in the sugar to coat. Put back on the wire rack. Your Lemon Duffins are now ready to serve warm or allow to cool completely.

Tips

  • These delicious half muffin/half doughnuts are best eaten on the same day as baking for maximum freshness. They freeze well too. Simply Fill the muffin with the lemon curd centre and allow to cool completely before freezing. We advise you to not complete step 5 before freezing but to add the butter and sugar coating once the muffins and fully defrosted.
  • Love this dessert recipe? Why not get inspired by our other muffins recipes. Pick up your favourite today!
  • Would you like a variation of this recipe? For a caramel flavour, replace the Dr. Oetker Lemon Extract with Dr. Oetker Caramel Flavour and use salted caramel sauce in the centre. Try our Sticky Toffee Duffins and choose your favourite!