Easy Lemon Drizzle Muffins
Moist and zingy lemon drizzle muffins with a hidden layer of lemon curd. Quick and easy to make, they will be a hit with the whole family!
Servings 12 muffins
Calories 202kcal
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Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Variations:
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.
Freezing: The muffins can be frozen for up to 3 months.
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.
Nutritional Information (Approximate)
Calories: 202kcal | Carbohydrates: 32g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 107mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 54IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 2mg
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