Lemon drizzle muffins are soft and fluffy muffins made with fresh lemon juice and zest, then drizzled with a sweet lemon glaze. These muffins are moist, fluffy, and perfect for breakfast, snacks, or an afternoon treat.
Lemon Drizzle Muffins
I love this easy lemon muffin recipe because it comes together in no time and calls for simple ingredients.
Inspired by my blackberry muffins, I made these lemon muffins using yogurt because it gives them a soft and light texture.
These muffins are packed with lemon flavor, so if you are a lemon lover, you will definitely love them.
What's in This Recipe?
- Caster Sugar. I use it to make the lemon drizzle; it mix quickly with lemon juice.
- Flour. I use all purpose flour.
- Baking Soda. It helps the muffins rise during baking, giving them a soft, light texture.
- Plain Yogurt. Yogurt ensure a moist yet light texture to the muffins.
- Eggs. I use 3 large eggs at room temperature.
- Butter. I use melted butter to add richness and moisture to the muffins.
- Lemon Juice and Lemon Zest. Fresh is best for the brightest lemon flavor.
- Milk. I used whole milk to make your muffins extra soft and fluffy.
“See the recipe card for full information on ingredients and quantities.”
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 to allow 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.
Five: To make the lemon drizzle: Mix sugar and lemon juice well until combined, then drizzle over the muffins.
Serving Suggestions
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
Keep these muffins at room temperature for up to 2 days or refrigerated for up to 4 days.
Freeze: After the muffins have completely cooled, store them in an airtight container and freeze for up to 2 months.
More Muffin Recipes
- Banana Nutella Muffins
- Lemon Coconut Muffins
- Mango Muffins
- Strawberry Banana Muffins
- Healthy Blackberry Muffins
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Lemon Drizzle Muffins
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, room temperature
- 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
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.