Sally Lunn’s Muffin Version 2

I think this one looks better — almost seem perfect, don’t you think?

Two weeks ago I blogged about making the Sally Lunn muffins from an idea I gotten from Rosa’s blog. That didn’t turn out OK and so I tried again this weekend with a few new tips from Rosa. This time they turned out pretty good — no more burnt sides.


Here are the adjustments which I made.

  • I have all my ingredients in room temperature.
  • I lower the oven temperature to 300 F and extend the baking time to 35 minutes.
  • The original recipe makes 24 muffins but I only made 18 muffins. I filled up the muffin tins almost to the top.


This even tastes better — Ben likes it and ate two in a go.

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  1. Rosa

    Yea! You did it. They look so good. I wish I had a batch!

  2. Tania

    Yummy! Your blog is lovely, and the photos are amazing. I’m so glad I found it!

  3. Suanne

    Thanks Rosa, Tania and Team Gingerbread. I’m glad to hear that they look good. Suanne

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