These Lemon Drizzle Muffins are a delightful combination of zesty lemon and a sweet, sugary glaze, making them an irresistible treat for any time of day.
Using melted butter ensures quick preparation, eliminating the long wait for butter to soften. Another bonus is that no electric whisk is needed; you can easily mix all the ingredients with a manual whisk and spatula.
These will quickly become your new favourite muffins! They're moist and fluffy, packed with lemon zest and a tangy lemon drizzle.
After more lemon muffin ideas? Try my Lemon and Poppy Seed Muffins - they're soft, fluffy, and finished with the delicate texture of poppy seeds. Or for a larger bake, my Lemon Drizzle Tray Bake is perfect for sharing.
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Why You'll Love This Recipe
- Quick and Easy: Lemon Drizzle Muffins are simple to make, with minimal prep time and no need for special equipment.
- Refreshing Flavour: The zesty lemon flavour and sweet drizzle offer a refreshing taste.
- Versatile Treat: Ideal for breakfast, snacks, or dessert, these muffins are perfect for sharing or enjoying on the go.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Self-raising flour - also known as self-rising flour.
- Bicarbonate of soda -
- Caster sugar - also known as superfine sugar.
- Lemons - use fresh lemons.
- Greek Yogurt - if you don't have Greek Yogurt on hand, you can use natural yogurt.
- Eggs - use large eggs.
- Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary greatly.
How to Make Lemon Drizzle Muffins
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the flour, sugar, bicarbonate of soda and lemon zest to a large mixing bowl and whisk until combined.
- Add the eggs, melted butter and Greek yogurt to a separate mixing bowl and mix until smooth.
- Add the wet ingredients to the flour bowl and carefully combine.
- Transfer to the muffin tin and bake in the oven for 15-20 minutes.
- Make the lemon drizzle with caster sugar and lemon juice.
- Drizzle it over the muffins while they are still warm.
Top Tip
Place the muffin rack on a baking tray lined with baking paper to catch any drips from the drizzle topping.
Substitutions
Yogurt - you can use plain or vanilla yogurt instead of Greek yogurt. You could also use sour cream or buttermilk.
Lemons - you could use oranges or limes if you wanted to, or a mixture of all 3!
Serving Suggestions
This recipe makes 10 large muffins. If you use smaller muffin cases, you'll have more muffins.
Storage
Store the Lemon Drizzle Muffins in an airtight container at room temperature for up to 3 days.
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📖 Recipe
Lemon Drizzle Muffins
Equipment
- 12-hole muffin tin
- 10 large muffin cases, this recipe makes 10 large muffins. If you use smaller muffin cases, you'll end up with more muffins.
Ingredients
For the Muffins
- 250 g self-raising flour, sifted
- ½ teaspoon bicarbonate of soda
- 150 g caster sugar
- 2 lemons, zest for the muffins and 2 tablespoons of juice for the crunchy lemon drizzle topping
- 150 g Greek yogurt, or natural yogurt
- 2 large eggs
- 100 g unsalted butter, melted and cooled slightly
For the Lemon Drizzle Topping
- 2 tablespoons lemon juice
- 85 g caster sugar
Instructions
- Preheat the oven to 160℃ fan/180℃/350℉ and line a 12-hole muffin tin with cases. This recipe makes 10 large muffins.
- Mix the self-raising flour, bicarbonate of soda, sugar, and lemon zest in a large mixing bowl.
- In a separate bowl, whisk the Greek yogurt, eggs and melted butter until combined.
- Make a well in the centre of the flour bowl and pour in the yogurt, butter and egg mixture. Mix until just combined - avoid overmixing; a few flour lumps are okay.
- Fill each muffin case ⅔ of the way up with the batter and bake in the oven for 15-20 minutes until a toothpick inserted into the middle comes out clean. (Timing will vary as every oven is different.) Transfer the muffins to a baking rack and make the lemon drizzle topping while they are still warm.
For the Lemon Drizzle Topping
- Place the rack with the muffins on over a baking tray lined with paper to catch any dribbles. Mix the lemon juice and caster sugar together and drizzle over the muffins while they are still warm.
- If you need more drizzle topping, mix 40g of caster sugar with 1 tablespoon of lemon juice to make additional glaze.
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