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.
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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.
Nutrition Facts
Easy Lemon Drizzle Muffins
Amount per Serving
Calories
202
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Cholesterol
28
mg
9
%
Sodium
107
mg
5
%
Potassium
80
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
5
g
10
%
Vitamin A
54
IU
1
%
Vitamin C
12
mg
15
%
Calcium
37
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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