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    Home » Recipes » Muffins

    Lemon Drizzle Muffins

    Published: Nov 8, 2022 · by Radwa.

    Jump to Recipe

    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 and a small lemon sugar bowl

    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.

    Lemon Drizzle Muffins and a small lemon sugar bowl

    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

    Step by step photo instructions collage for making the recipe

    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.

    Step by step photo instructions collage for making the recipe.

    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.
    cut one of the Lemon Drizzle Muffins

    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.

    Lemon Drizzle Muffins and a small lemon sugar bowl

    Recipe FAQs

    How can I make sure that my muffins are light and fluffy?

    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.

    Can vegans have these muffins?

    No, because this recipe contains eggs and butter, which is not suitable for a vegan diet.

    More Muffin Recipes

    • Healthy Blackberry Muffins
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    Thank you for checking out my recipe! Don't forget to subscribe to the newsletter to recipe all the latest recipes once published! You can also follow me on Facebook and Pinterest.

    Recipe Card

    Lemon Drizzle Muffins and a small lemon sugar bowl
    Print Pin
    5 from 5 votes

    Lemon Drizzle Muffins

    Soft, fluffy lemon muffins drizzled with extra sweet lemon icing. These lemon drizzle muffins are absolutely AMAING. Made with yogurt and ready in 25 minutes. Perfect for breakfast, snack or even dessert.
    Course Breakfast, Muffins
    Cuisine American
    Diet Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 25 minutes minutes
    Servings 12 Muffins
    Calories 228kcal
    Author Radwa

    Equipment

    • Muffin tin
    • Mixing bowl
    • Measuring spoons
    • Measuring cups

    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.

    Nutrition

    Calories: 228kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 116mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 84IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Kate says

      November 08, 2022 at 2:40 pm

      5 stars
      Can I use oil instead of butter in making these muffins?

      Reply
      • Radwa says

        November 08, 2022 at 2:40 pm

        Yes, you can.

        Reply
    2. Sonya says

      November 08, 2022 at 2:38 pm

      5 stars
      Delicious! However, I drizzled them with chocolate sauce.

      Reply
    3. Camila says

      November 08, 2022 at 2:37 pm

      5 stars
      Wow. Lemoney any delicious! I love them.

      Reply
    5 from 5 votes (2 ratings without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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