Lemon Muffins with Lemon Drizzle
Deliciously light and fluffy lemon muffins with a sweet lemon drizzle. Perfect for dessert, breakfast, or a snack.
Equipment
- oven
- mixing bowls
- whisk
- rubber spatula
- muffin tin
Ingredients
Muffins
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.67 cups granulated sugar
- 2 large eggs
- 0.75 cups yogurt
- 6 tablespoons butter, melted
- 1 piece lemon zest and juice yields about 1 tablespoon zest and ¼ cup juice
- 0.5 teaspoon vanilla extract optional
Lemon Drizzle Topping
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
Muffin Preparation
- Preheat oven to 220°C/425°F. Butter 12 muffin cups or line them with liners.
- Sift together flour, baking powder, baking soda, and salt in a large bowl. Mix in the sugar and lemon zest.
- In a medium bowl, whisk eggs with yogurt, melted butter, lemon juice, and vanilla extract until combined. Pour wet ingredients into dry ingredients and stir just until combined. Batter should be thick and lumpy.
- Divide batter evenly between muffin cups. Bake for 3 minutes, then reduce oven to 180°C/350°F and bake an additional 12-17 minutes until a toothpick comes out clean. Cool for 10 minutes before moving to a wire rack to cool completely.
Lemon Drizzle Preparation
- In a small bowl, sift the powdered sugar. Add lemon juice until you reach a pourable consistency.
- When muffins are cooled, pour the drizzle over them.
- Muffins are best the same day they are made. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
These muffins are easy to make and perfect for any occasion.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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