Luscious Lemon Drizzle Muffins Recipe

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!

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🥄 Equipment
• 🔪 Instructions
• 💭 Top tips
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• 🧊 Suitable for freezing?
• ❓ Frequently asked questions
• 😋Related recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

1. 30 minutes to make and bake.
2. Moist crumb.
3. Hidden layer of buttery lemon curd.
4. Perfect for Afternoon Tea or picnics.
5. Freezer friendly.
6. The basic recipe can be easily adapted for different flavour combinations.

🥘 Ingredients

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.

🥄 Equipment

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.

🔪 Instructions

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.

📖 Variations

• 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.

🥡 Storage

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

😋Related recipes

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

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