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🍋 Lemon Drizzle Muffins
Ingredients
For the Muffins:
250g butter, softened
300g caster sugar
3 eggs, lightly beaten
Zest and juice of 1 lemon
250g self-raising flour
For the Lemon Drizzle Topping:
Zest and juice of 2 lemons
100g caster sugar
(Total sugar used: 400g as you listed — 300g in the muffins, 100g for the drizzle.)

Instructions
1. Preheat your oven to 180°C (160°C fan). Line a muffin tin with paper cases (you should get about 12 standard muffins).
2. Cream the butter and sugar together in a large mixing bowl until pale and fluffy.
3. Gradually add the eggs, beating well after each addition. Don’t worry if the mixture looks slightly curdled.
4. Add the lemon zest and juice from 1 lemon to the mixture and stir to combine.
5. Fold in the self-raising flour gently until just combined. Be careful not to overmix.
6. Spoon the batter evenly into the muffin cases.
7. Bake in the preheated oven for about 25–30 minutes, or until a skewer inserted into the center comes out clean and the tops are golden.
8. While the muffins are baking, make the lemon drizzle:Mix the juice and zest of the remaining 2 lemons with the remaining 100g of caster sugar in a small bowl.
9. When the muffins come out of the oven, poke several holes in each using a toothpick or skewer.
10. Spoon the lemon drizzle over the warm muffins, allowing it to soak in and form a sweet, tangy, slightly crunchy topping.
11. Cool slightly in the tin, then transfer to a wire rack to cool completely.

Enjoy!
These muffins are bright, buttery, and have a lovely citrus crunch on top — perfect with a cup of tea or as a light dessert.