Moist and zingy lemon drizzle muffins with a secret layer of lemon curd. Quick and easy to make, they will be a hit with the whole family. If you like lemon drizzle cake, you are going to LOVE these muffins!
I used my trusty basic muffin recipe as the base for these lemon drizzle muffins, and it never disappoints.
The muffins turned out super moist, light and well risen, with the lemony zing making them oh so moreish! You wont be able to stop at one.
✔️ Why should you try it?
- They only take 30 minutes to make and bake
- They can be frozen
- The basic recipe can be easily adapted for different flavour combinations.
This recipe uses my basic muffin mix which is;
- 140g Caster Sugar
- 200g Plain Flour
- 1tsp Bicarbonate of Soda
- 100ml Yogurt
- 2 eggs
- 140g Butter, melted
- For these lemon drizzle muffins I also added;
- Zest of 2 lemons to the basic muffin batter
- 12 tsp lemon curd
- I made a lemon drizzle topping with 20g Caster Sugar and the juice of half a lemon.
A 12 hole muffin tin and 12 muffin cases are needed for the recipe. Two large bowls for mixing the dry ingredients and wet ingredients, and a microplane grater for zesting the lemons would also be useful.
One: Mix the dry ingredients together in a large bowl.
Two: Whisk together the wet ingredients.
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 each muffin case, 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.
💭 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, as that will result in tough muffins. Gently mix the dry and wet ingredients together, just long enough to combine them.
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.
The muffins will keep in an airtight container for up to 3 days.
🍴 Serving suggestions
These muffins make a great after-school snack for the kids, with an ice cold glass of milk. They are also easily transportable, so can be taken on picnics, or to parties.
I sometimes serve them for a quick and easy pudding, warm out of the oven, with a dollop of clotted cream.
Orange or lime drizzle muffins would make a nice change. All you need to do is substitute the zest and juice of the lemon for either orange or lime. You could also add a handful of fresh raspberries to the muffin batter, for added taste and texture. Blackberries would work well too, when in season.
For an extra lemony hit, try replacing the natural yogurt for lemon yogurt.
For a slightly healthier muffin, you could use half wholemeal plain flour and half white plain flour.
Make the muffins vegan by replacing the butter for vegetable oil, and the natural yogurt for dairy free yogurt.
🧊 Suitable for freezing?
The muffins freeze incredibly well. 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.
Just make sure the muffins have cooled before placing in a freezer safe container and popping in the deep freeze.
More muffin recipes you might like;
- Bakery Style Strawberry Muffins
- Peanut Butter and Banana Muffins
- Jam Muffins
- Savoury Vegetable Muffins
- Vegan Blueberry Muffins
- Banana Chocolate Chip Muffins
- Blackberry Lemon Muffins
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Lemon Drizzle Muffins
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter melted (and cooled)
- 2 Lemons Zest of
- 12 tsp Lemon Curd
For the lemon drizzle
- 20 g Caster Sugar
- ½ Lemon Juice of
- Preheat the oven to 190°c (170 fan). Place 12 muffin cases in a 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 tsp 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.
More treats from the blog
I’m linking this up to #CookBlogShare, which this week is hosted by The Peachicks Bakery.