These Sunshine Turmeric & Citrus Muffins are soft, fragrant and lightly spiced with warming ginger and turmeric. Bursting with fresh lemon and orange flavours and finished with a delicate citrus glaze, they’re perfect alongside uplifting afternoon snack or a warming pick me up.
Why This Recipe Works
➡️ Flour and fresh citrus fruits provide carbohydrates, the body’s main source of energy, making these muffins a satisfying snack for an afternoon pick-me-up.
➡️ Milk and eggs provide protein alongside nutrients such as calcium, phosphorus, iodine, and vitamin B12. This contribute to normal bones, teeth, and energy-yielding metabolism.
➡️ Butter and eggs contribute fats, including monounsaturated and saturated fats, which add richness and help create a soft, tender texture that makes the muffins feel satisfying and indulgent.
➡️ Lemons and oranges are a source of vitamin C, which supports normal immune function and helps protect cells from oxidative stress. Using both the juice and zest also provides natural flavour and aroma.
➡️ Turmeric and ginger contain naturally occurring plant compounds with antioxidant properties. Plus adding warmth, colour, and depth of flavour without relying solely on extra sugar.
➡️ The flour, citrus fruits, and spices contribute small amounts of fibre, which helps support digestive health and adds to the overall satisfaction of the snack.
➡️ Made from scratch using simple pantry staples and fresh ingredients, these muffins offer a homemade bake that balances sweetness, citrus freshness, and warming spices, making them an enjoyable snack to savour mindfully.
Sunshine Turmeric and Citrus Muffins
Ingredients
Equipment
Method
- Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper muffin cases.
- In a large bowl, whisk together the self-raising flour, bicarbonate of soda, and salt.
- In a separate bowl or measuring jug, whisk together the melted butter, caster sugar, milk, and eggs until well combined.
- Stir in the lemon zest and juice, orange zest and juice, ground ginger, and ground turmeric.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing, as this can make the muffins dense.
- Divide the mixture evenly between the muffin cases, filling each about three-quarters full.
- Bake for 20–22 minutes, or until the muffins are lightly golden and a skewer inserted into the centre comes out clean.
- Leave the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, mix together the icing sugar, turmeric, and citrus juice until smooth and drizzle over the cooled muffins.
- Allow the glaze to set for a few minutes before serving.
