Lemon Basil Muffins

(Thanks Jen!)

1/2 cup plus 1 tablespoon butter

3/4 cup sugar
finely grated zest of 1 lemon
3 eggs
1/2 cup creme frâiche (sour cream)
1/4 cup finely chopped fresh basil leaves
1 cup flour
1 tsp baking powder


Lemon sugar
juice of 2 lemons
1/2 cup sugar


Preheat the oven to 350°F.
Beat the butter and sugar together until pale and creamy. Add the lemon zest, eggs and creme frâiche.
Stir in basil.
Gently fold in the flour and baking powder.
Line a 12 hole muffin pan with cupcake liners or grease and flour it.
Spoon the mixture into the prepared muffin pan and bake in the oven for 15-20 mins (or until a skewer inserted comes out clean).
To make the lemon sugar, mix the lemon juice and sugar together.
Once the muffins are cooked spoon the lemon sugar over the muffins immediately. The syrup will soak into the muffins and the sugar will form a crunchy crust.
Allow to cool for 10 mins before removing from the pan.