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Lemon Drizzle Muffins

Lemon Drizzle Muffins – Deliciously moist and dense muffins that are infused with lemon and drizzled with a sweet lemon glaze. A perfect quick breakfast or snack for Spring time!

Lemon Drizzle Muffins

Lemon Drizzle Muffins Recipe

Looking for a quick and easy zesty lemon recipe to make this Spring?

These muffins are moist and dense, packed full of lemon flavour, and topped with a sweet lemon glaze.

They are perfect as a quick indulgent breakfast, or an on-the-go snack because they store/freeze so well!

Looking for more lemon recipes? Check out my Lemon Biscotti, Homemade Lemon Curd, and my Easy Lemon Tart.

Lemon Drizzle Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Salt
  • Large eggs: You’ll need 2.
  • Caster/granulated sugar
  • Buttermilk: See my notes in the recipe card below on how to make your own buttermilk.
  • Vegetable oil
  • Zest and juice from 1 lemon
  • Lemon extract
  • Vanilla extract

For the Glaze:

  • Icing/powdered sugar
  • Fresh lemon juice

How to make Lemon Drizzle Muffins

To make these muffins, simply grab a medium mixing bowl and whisk together the flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.

Add the buttermilk, oil, lemon juice, lemon extract, vanilla, and zest, and whisk until combined.

Add the dry ingredients in thirds and fold in until just combined – do not overmix.

Divide the batter evenly between 12 muffin cases and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

In a small mixing bowl, mix together the icing sugar and lemon juice until smooth and combined. If needed, add more lemon juice to reach desired consistency.

Drizzle the glaze over the cooled muffins, top with extra lemon zest if desired, and allow to set.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Lemon Drizzle Muffins
Lemon Drizzle Muffins

These Lemon Drizzle Muffins are:

  • so quick and easy to make
  • deliciously moist and dense
  • packed full of lemon flavour
  • topped with a sweet lemon glaze

How long will these lemon muffins last? These muffins will stay fresh in an airtight container at room temperature for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Lemon Drizzle Muffins

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Yield: 12 muffins

Lemon Drizzle Muffins

Lemon Drizzle Muffins

Deliciously moist and dense muffins that are infused with lemon and drizzled with a sweet lemon glaze. A perfect quick breakfast or snack for Spring time!

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

For the Muffins

  • 3 cups (375g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 1 - 2 tablespoons fresh lemon juice

Instructions

For the Muffins

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, lemon juice, lemon extract, vanilla, and zest, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix.
  5. Divide the batter evenly between the 12 muffin cases and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

For the Glaze

  1. In a small mixing bowl, mix together the icing sugar and lemon juice until smooth and combined. If needed, add more lemon juice to reach desired consistency.
  2. Drizzle the glaze over the cooled muffins, top with extra lemon zest if desired, and allow to set.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:

Yield:

12 muffins

Serving Size:

1 muffin

Amount Per Serving: Calories: 369Total Fat: 12gSaturated Fat: 2gCholesterol: 62mgCarbohydrates: 57gFiber: 1gSugar: 25gProtein: 6g

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Jenn

Wednesday 24th of April 2024

Tis the season for all things lemon! Loving these lemon drizzle muffins!

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