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.
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.