Is there something better than soft, fluffy Lemon Muffins Drizzled with sweet lemon icing? I don't think so. These Lemon Drizzle Muffins are absolutely AMAING. Made with yogurt and ready in 25 minutes. Perfect for breakfast, snack or even dessert.
Lemon Drizzle Muffins
What I adore about these muffins is From top to bottom, I get to taste the sweet, zingy, and tangy flavor of the lemon,
The texture is also the best for muffins as it is soft and so fluffy and completely out of this world.
Grab a few basic ingredients and a mixing bowl because we're going to start creating lemon drizzle muffins right away.
What's in This Recipe?
Caster Sugar. This ingredient is important in making your lemon drizzle because of its light texture and ability to mix quickly with lemon juice.
Flour. I used all purpose flour, you may use gluten-free flour if you want.
Baking Soda. Baking soda will assist your dough to rise while baking so that the result will be soft and light.
Plain Yogurt. I like to use yogurt because it ensure a moist yet light texture to my muffins. You may use whole milk instead if you want. You can also use lemon yogurt in place of plain yogurt for a extra lemony flavor.
Eggs. I used 3 large eggs.
Butter. The butter also helps to create a light and tender texture for the muffin.
Lemon Juice and Lemon Zest. To complete the lemony flavor from top to bottom, I used both lemon juice and zest for a delicious intense citrus flavor.
Milk. I used whole milk to make your muffins extra soft and fluffy.
How to Make Lemon Drizzle Muffins - Step By Step
One: Preheat the oven to 180C / 350F and line 12 hole muffin tin with muffin liners.
Two: In a mixing bowl, whisk yogurt, eggs, milk and butter until combined.
Three: Whisk in flour, baking soda, sugar and lemon zest.
Four: Scoop the batter into the muffin cup.
Pro Tip: As a rule of thumb, fill your muffin cups no more than three-quarters of the way full. That ought to be sufficient space for the muffins to rise without making a mess inside the oven.
Five: Bake in the preheated oven for 15-20 minutes and then allow to cool completely.
Pro Tip: To determine whether or not your muffins have been fully baked. I recommend doing the standard toothpick test. If you insert a pick into the middle of a muffin, it ought to come out clean or with only a few moist crumbs on it.
Five: To make the lemon drizzle: Mix sugar and lemon juice well until combined, then drizzle over the muffins.
Recipe Variations
- Sprinkle powdered sugar on top of the muffins instead of the lemon glaze.
- Add some fresh fruits to the batter, such as chopped strawberry or blueberry.
Serving Suggestions
I like to pair them with Thyme tea or just black coffee.
Kids can enjoy it with a glass of milk, Chocolate Bubble Tea or Strawberry Milk Tea (Boba).
Storage
To store: Keep these muffins refrigerated for up to three days.
Freeze: These muffins are freezer-friendly. After the muffins have completely cooled, they should be stored in an airtight container. After that, you'll be able to keep these muffins in the freezer for up to three months.
Recipe FAQs
Before you use any of the ingredients, check to see that they have all reached room temperature, paying particular attention to the eggs. After that, make sure that the baking soda is in the right proportion before mixing the wet ingredients into the mixture.
No, because this recipe contains eggs and butter, which is not suitable for a vegan diet.
More Muffin Recipes
- Healthy Blackberry Muffins
- Mango Muffins
- Strawberry Banana Muffins
- Healthy Blackberry Muffins
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Recipe Card
Lemon Drizzle Muffins
Ingredients
- ¾ cup Caster Sugar
- 2 cups All purpose flour
- 1 teaspoon Baking Soda
- ½ cup Plain Yogurt
- 3 tablespoon Milk
- 3 Large Eggs
- ½ cup Butter , melted
- 2 Lemons Zest
For the lemon drizzle
- 3 tablespoon Caster Sugar
- 1 teaspoon Lemon Juice
Instructions
- Preheat the oven to 180C / 350F and line 12 hole muffin tin with muffin liners.
- In a mixing bowl, whisk yogurt, eggs, milk and butter until combined.½ cup Plain Yogurt, 3 tablespoon Milk, 3 Large Eggs, ½ cup Butter
- Whisk in flour, baking soda, sugar and lemon zest.2 cups All purpose flour, 1 teaspoon Baking Soda, 2 Lemons Zest, ¾ cup Caster Sugar
- Scoop the batter into the muffin cup and bake for 15-20 minutes.
To make the lemon drizzle
- Mix sugar and lemon juice well until combined, then drizzle over the muffins.1 teaspoon Lemon Juice, 3 tablespoon Caster Sugar
Notes
- As a rule of thumb, fill your muffin cups no more than three-quarters of the way full. That ought to be sufficient space for the muffins to rise without making a mess inside the oven.
- To determine whether or not your muffins have been fully baked. I recommend doing the standard toothpick test. If you insert a pick into the middle of a muffin, it ought to come out clean or with only a few moist crumbs on it.
Kate says
Can I use oil instead of butter in making these muffins?
Radwa says
Yes, you can.
Sonya says
Delicious! However, I drizzled them with chocolate sauce.
Camila says
Wow. Lemoney any delicious! I love them.