LEMON AND COURGETTE CHEESECAKE MUFFINS
One Family Recipe, Two Versions
These muffins are everything we love at Tiny Feast Co. One simple batter becomes two delicious bakes, so everyone can enjoy the same recipe together.
For your Tiny Feaster, they're naturally sweetened with courgette and lemon, creating a soft, moist muffin with no added sugar. For the grown-ups, we take the very same batter and transform it into an indulgent bakery-style treat, filled with lemon curd and finished with a silky lemon cheesecake icing.
Makes: 6 baby muffins and 6 adult muffins
BASE BATTER (for everyone)
- 250g self-raising flour
- 2 tsp baking powder
- 2 large eggs
- 80ml vegetable oil
- 80ml whole milk
- 220g grated courgette (squeeze out any excess moisture)
- Zest of 1 large lemon
- Juice of 1 lemon
- 1 tsp vanilla extract
Place all of these ingredients into a large mixing bowl and whisk together until smooth
BABY VERSION:
Leave the batter exactly as it is.
The natural sweetness comes from the courgette and lemon.
Divide the batter between 6 muffin cases, using approximately one / two generous tablespoon of mixture per case.
ADULT VERSION
To the remaining batter, add:
- 65g caster sugar
- Juice of ½ lemon
Mix until just combined.
BAKE
Preheat the oven to 180°C fan.
- Baby muffins: Bake for 15 minutes.
- Adult muffins: Bake for 35 minutes, or until golden and a skewer inserted into the centre comes out clean.
Allow the muffins to cool completely before decorating the adult version.
ADULT LEMON CREAM CHEESE ICING
Whisk together:
- 50g room temperature butter
- 300g icing sugar
And then add in and whisk
- 200g full-fat cream cheese
- 1 teaspoon lemon essence
Once the muffins have cooled, make a small hole in the top of each one, fill with lemon curd, then generously pipe or spread over the lemon cream cheese icing.
TO FINSIH (Optional)
For an extra-special finish, decorate with any of the following:
- A little extra lemon zest
- Crushed freeze-dried raspberries
- A tiny slice of fresh lemon
- A sprinkle of crushed pistachios for colour and crunch
Grating the courgette keeps these muffins beautifully moist while adding an extra vegetable without anyone noticing. They also freeze brilliantly, making them perfect for lunchboxes, snacks or those busy mornings when you need something ready to go.
One recipe. One family. Two delicious versions.
Tiny Feasters: Naturally sweet lemon and courgette muffins with no added sugar.
Adults: Filled with lemon curd and topped with a silky lemon cheesecake icing for an indulgent bakery-style treat.
too.
