Moist and zingy lemon drizzle muffins with a hidden layer of lemon curd filling!
Quick and easy to make, I guarantee they will be a hit with the whole family. If you like lemon drizzle cake, you are going to LOVE these lemon muffins!
I use my easy basic muffin recipe as the base for these lemon drizzle muffins, and it never lets me down.
The muffins turned out super moist, light, and well risen, with the lemony zing from the lemon curd making them oh so moreish! You won't be able to stop at one!
👩🍳 Make your own lemon curd using my quick and easy microwave lemon curd recipe!
✔️ Why should you try it?
- 30 minutes to make and bake.
- Moist crumb.
- Hidden layer of buttery lemon curd.
- Perfect for Afternoon Tea or picnics.
- Freezer friendly.
- The basic recipe can be easily adapted for different flavour combinations.
This recipe uses my basic muffin mix which is;
- 140g Caster Sugar - I like to use golden caster sugar but white is fine too.
- 200g Plain Flour.
- 1tsp Bicarbonate of Soda.
- 100ml Yogurt - or swap for sour cream or creme fraiche.
- 2 eggs.
- 140g Butter, melted.
- For these lemon drizzle muffins I also added;
- Zest of 2 lemons.
- 12 teaspoons of lemon curd.
- Lemon drizzle topping made with 20g of caster sugar mixed with lemon juice.
A 12-hole muffin tin* and 12 muffin cases* are needed for the recipe. You'll also need two large bowls for mixing the dry ingredients and wet ingredients and a Microplane grater* for zesting the lemons.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Mix the dry ingredients (caster sugar, plain flour, and bicarbonate of soda) in a large bowl.
Two: Whisk together the wet ingredients (melted butter, eggs, and natural yogurt) in another bowl or jug.
Three: Gently mix the wet ingredients into the dry ingredients, being careful not to overmix.
Four: Grate the lemon zest into the muffin batter and gently fold in.
Five: Spoon a tablespoon of the batter into the muffin cases, then top with a teaspoon of lemon curd.
Six: Top with more muffin batter and bake in the oven for 18 minutes.
Seven: Mix together the lemon drizzle ingredients.
Eight: Spoon the drizzle over each muffin once out of the oven, and allow to cool on a wire rack.
💭 Top tips
- Make sure the ingredients are at room temperature before starting the recipe. The melted butter needs to be allowed to cool, before adding it to the wet ingredients.
- Don't over mix the muffin batter. Gently mix the dry and wet ingredients together with a wooden spoon (you won't need an electric whisk for this recipe), just long enough to combine them to ensure your muffins are light, fluffy, and moist.
- Spoon over the lemon drizzle as soon as the muffins come out of the oven so the drizzle can be absorbed into the top of the muffins.
🍴 Serving suggestions
The lemon drizzle muffins make a delicious after-school snack for kids. They're also easily transportable, so can be taken on picnics, or to parties and bake sales.
I sometimes serve them for a quick and easy pudding, warm out of the oven, with a dollop of clotted cream or homemade honeycomb ice cream.
- Substitute the zest and juice of the lemon for either orange or lime.
- Add a handful of fresh raspberries to the muffin batter for added taste and texture. Blackberries would work well too (don't forget to check out my blackberry and lemon muffin recipe!).
- For an extra lemony hit, try replacing the natural yogurt with lemon yogurt and add half a teaspoon of lemon extract.
- Use half wholemeal plain flour and half white plain flour for a healthier muffin.
- Make lemon drizzle cupcakes instead of muffins.
- Dust the tops of the muffins with icing sugar for a pretty finish.
The lemon muffins will keep in an airtight container or cake tin for up to 3 days.
🧊 Suitable for freezing?
The muffins can be frozen for up to 3 months.
Why not make a batch when you have a spare minute, ready to pull out of the freezer for after-school snacks for the kids, or unexpected guests? The muffins will defrost fully within an hour.
Allow the muffins to cool to room temperature before placing them in a freezer-safe container.
❓ Frequently asked questions
Make sure all of the ingredients are at room temperature before using them, particularly the eggs. Then make sure your raising agent is evenly distributed through the dry ingredients before adding the wet ingredients to it.
Tough muffins result from over mixing the muffin batter. Mix the dry and wet ingredients separately first before mixing them together. Be gentle and it doesn't matter if the batter is a bit lumpy. Gently fold in additional ingredients like fruit, chocolate chips, and nuts.
More easy muffin recipes you might like;
- Bakery Style Strawberry Muffins
- Apple & Blackberry Muffins
- Carrot Cake Muffins
- Blackcurrant Muffins
- Cinnamon Spiced Pumpkin Muffins
- Chocolate Orange Muffins
- Rhubarb Muffins
- Blueberry and White Chocolate Muffins
- Peanut Butter and Banana Muffins
- Jam Muffins
- Blackberry Lemon Muffins
🍽️ More family-friendly recipes
Easy Lemon Drizzle Muffins
- Kitchen Scales
- Measuring Spoons
- Measuring Jug
- Mixing Bowl
- Wooden Spoon
- 12 Hole Muffin Tin
- Muffin Cases
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter melted (and cooled)
- 2 Lemons Zest of
- 12 teaspoon Lemon Curd
For the lemon drizzle
- 20 g Caster Sugar
- ½ Lemon Juice of
- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5). Place 12 muffin cases in a 12 hole muffin tin.
- Mix the dry ingredients together in a large bowl (plain flour, caster sugar and bicarbonate of soda).
- In another bowl whisk together the yogurt, eggs and cooled melted butter.
- Gently mix the dry ingredients with the wet ingredients until combined (be careful not to over mix).
- Fold in the lemon zest.
- Place 1 tablespoon of the batter into each muffin case. Top with 1 teaspoon of lemon curd.
- Spoon over the remaining muffin batter and bake for 18 minutes.
- Whilst the muffins are in the oven, mix together the caster sugar and lemon juice for the drizzle icing.
- Take the muffins out of the oven and immediately spoon over the lemon drizzle.
- Leave to cool for 30 minutes before eating.