Name: Lemon Drizzle Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Cuisine: International
Ingredients: Muffins; 280 g plain flour; 2½ tsp baking powder; ¼ tsp bicarbonate of soda; ¼ tsp salt; 190 g caster sugar; 125 g unsalted butter, melted and cooled slightly; 2 large eggs; 140 g Greek yoghurt; 65 ml lemon juice; Zest of 2 large lemons; 1 tsp vanilla extract; Lemon drizzle; 50 ml lemon juice; 50 g caster sugar; Lemon glaze; 80 g icing sugar; 20 ml lemon juice

Lemon has been one of my favourite flavours since I was little. Growing up with an abundance of citrus probably had something to do with it, but I’ve never got tired of that sharp, sour flavour. I love anything lemony, especially when there’s a good balance between the tartness of the lemon and something sweet.

Lemon drizzle cake has always been one of those simple bakes I come back to, so I thought, why not make lemon drizzle muffins instead? These easy lemon muffins are soft, tender and buttery, with plenty of fresh lemon zest and juice throughout. They’re finished with a lemon drizzle while still warm, followed by a simple lemon glaze that sets into a thin, glossy layer on top.

Filling the muffin cases with lemon batter.

They’re lovely with a cup of tea, make an easy afternoon bake and are especially good when you have plenty of lemons to use up. If you love classic lemon drizzle cake, these muffins are a simple way to enjoy the same fresh, zesty flavour in individual portions.

Ingredients

Muffins
280 g plain flour
2½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
190 g caster sugar
125 g unsalted butter, melted and cooled slightly
2 large eggs
140 g Greek yoghurt
65 ml lemon juice
Zest of 2 large lemons
1 tsp vanilla extract
Lemon drizzle
50 ml lemon juice
50 g caster sugar
Lemon glaze
80 g icing sugar
20 ml lemon juice

Instructions

Preheat oven to 200°C fan. Line or grease your muffin tin.

Whisk together the flour, baking powder, bicarbonate of soda and salt.

In another bowl, whisk the melted butter and sugar. Add the eggs one at a time, then whisk in the yoghurt, lemon juice, zest and vanilla.

Fold the dry ingredients into the wet mixture until just combined. Divide between the 12 parchment cases.

Bake for 5 minutes at 200°C, then reduce to 160°C fan and bake for another 15 minutes, until golden and a skewer comes out clean. Meanwhile, whisk the lemon juice and sugar to make the drizzle.

Leave the muffins for 5 minutes, prick the tops with a skewer and spoon over the warm lemon drizzle. Cool completely.

Mix the icing sugar with the lemon juice until smooth, adding a little more lemon juice if needed to make a thin glaze. Dip the cooled muffins into the lemon glaze and leave uncovered for 30 minutes to set.

Notes

For evenly sized muffins, divide the batter between the cases using an ice cream scoop. For a thinner, more translucent glaze, add a little extra lemon juice; for a thicker, more opaque finish, use slightly less.