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Sunshine Turmeric and Citrus Muffins

Soft, zesty muffins bursting with lemon and orange flavours, gently spiced with ginger and turmeric, and finished with a light citrus glaze for the perfect snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Servings: 12 muffins
Course: Snack
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the muffins
  • 375 g self-raising flour
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 130 g unsalted butter melted and slightly cooled
  • 150 g caster sugar
  • 200 ml full-fat milk or milk of your choice
  • 2 medium eggs
  • Zest of 2 lemons
  • Juice of 2 lemons
  • Zest of 1 large orange
  • Juice of 1 large orange
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
For the citrus glaze
  • 100 g icing sugar
  • ¼ tsp ground turmeric
  • 2 –3 tsp freshly squeezed lemon or orange juice

Equipment

  • 12-hole muffin tin
  • 12 paper muffin cases
  • Large mixing bowl
  • Medium mixing bowl or measuring jug
  • Whisk
  • Spatula or wooden spoon
  • Fine grater or zester
  • Citrus juicer optional
  • Measuring spoons
  • Cooling rack

Method
 

  1. Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper muffin cases.
  2. In a large bowl, whisk together the self-raising flour, bicarbonate of soda, and salt.
  3. In a separate bowl or measuring jug, whisk together the melted butter, caster sugar, milk, and eggs until well combined.
  4. Stir in the lemon zest and juice, orange zest and juice, ground ginger, and ground turmeric.
  5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing, as this can make the muffins dense.
  6. Divide the mixture evenly between the muffin cases, filling each about three-quarters full.
  7. Bake for 20–22 minutes, or until the muffins are lightly golden and a skewer inserted into the centre comes out clean.
  8. Leave the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make the glaze, mix together the icing sugar, turmeric, and citrus juice until smooth and drizzle over the cooled muffins.
  10. Allow the glaze to set for a few minutes before serving.

Notes

TNK’s Tip
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.