Wednesday, 17 August 2016


I have been on a health kick for a few weeks now, however I still crave sweet things including cakes. Recently I was at my friends and she had loads of cakes and I did not eat them because I did not know how much sugar was in them and just because it wasn't healthy. However, she had bought some Lemon and White Chocolate muffins from Marks & Spencers and they looked amazing. And I really wanted to try them out for myself and try and replicate them. These are so light and not very healthy, but I would never have thought of putting white chocolate and lemon together and they actually work really well. These would be amazing for afternoon teas, parties or just a catch up with friends. Also you are putting more effort into making them rather than just buying them and then opening a packet, Plus you will know how much of different ingredients you are putting into the recipe. These are fairly small muffins, but you can make them to whatever size you want and just adjust the recipe accordingly.

Serves: approximately 15 | Prep Time: 15 minutes | Cook Time:  15-20 minutes

You will need ...

275g Self-Raising Flour
275g Softened Butter
275g Caster Sugar
4 eggs
2 level tsp Baking Powder
2 Lemons (finely zested)
100g White Chocolate Chunks
Crystallised Sugar

Method ...

Preheat the oven to 180C and line a muffin baking tray with muffin cases (I used a smaller muffin tin, but you could make larger muffins but it won't make as many!)

Add the sugar and butter into a mixing bowl and beat until the sugar and butter have been creamed together and creates a pale mixture. Crack your eggs into the mixture one at a time, and between each egg being added, beat the mixture together. Then sieve the self-raising flour and the baking powder into the bowl. Gently fold the flour into the mixture (in a figure of eight motion).

Finely zest two lemons into the mixture and add the white chocolate chunks into the mixture (you could also use white chocolate chips). If you cannot find white chocolate chunks or chips then you can use a bar of white chocolate and roughly chop it into small chunks. Fold the white chocolate and lemons into the mixture until evenly dispersed throughout.

Spoon the mixture into each muffin case evenly, so there is roughly the same amount of mixture in each case. Finally before placing them in the over, sprinkle some crystallised sugar on top of each muffin (to give it a crunch when you bite into it). Place the muffin tin onto the centre shelf of the over for approximately 15-20 minutes, or until they are well risen. when it looks like the muffins are cooked, place a skewer or knife into the centre of the cake; if it comes out clean then you know the cake is cooked (if it doesn't come out clean, leave it in the oven for a bit longer).

Leave the muffins to cool on a cooling rack. Once they have fully cooled down, you can enjoy them. I took the paper muffin cases of my cakes so they looked pretty but you can leave them in the case if you want to.


This is such a simple recipe to create, and it uses ingredients that most people will already have in the cupboard, except for the crystallised sugar, but that can be found in the baking aisle of most supermarkets. This will definitely impress your friends and families.

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