Lemon Drizzle Muffins – Deliciously soft, moist, and fluffy lemon muffins bursting with fresh citrus flavour and topped with a sweet, tangy lemon glaze. The perfect treat for lemon lovers!
If you love lemon desserts, these Lemon Drizzle Muffins are sure to become a favourite! They’re wonderfully soft and fluffy, infused with fresh lemon juice, zest, and a hint of lemon extract for a deliciously bright citrus flavour. Each muffin is finished with a sweet, tangy lemon glaze that adds the perfect finishing touch.
These homemade muffins are incredibly easy to make with simple ingredients, including buttermilk and vegetable oil for a beautifully moist and tender texture. They’re perfect for a springtime bake, an afternoon treat with a warm cuppa, or sharing with friends and family. With their refreshing lemon flavour and delicate sweetness, they’re a lovely way to brighten up any day!
Looking for more delicious lemon recipes? Try my Lemon Biscotti, Lemon Crinkle Cookies, or No-Bake Lemon Tart.
Happy baking,
Marsha x
Lemon Drizzle Muffins
Ingredients
For the Muffins
- 375 g plain/all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 150 g caster or granulated sugar
- 240 ml buttermilk
- 120 ml vegetable oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
- Zest of 1 lemon
For the Lemon Glaze
- 125 g icing/powdered sugar
- 1 – 2 tablespoons fresh lemon juice
Instructions
For the Muffins
- Preheat the oven to 200°C/180°C Fan/400°F/Gas 6. Line a 12-hole muffin tin with muffin cases. Set aside.
- In a medium mixing bowl, 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, vegetable oil, lemon juice, lemon extract, vanilla extract, and lemon zest, and whisk until combined.
- Add the dry ingredients in thirds, gently folding after each addition until just combined. Avoid overmixing. The batter will be thick and slightly lumpy.
- Divide the batter evenly between the prepared muffin cases.
- Bake for 15–20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Leave to cool in the tin for 5–10 minutes before transferring to a wire rack to cool completely.
For the Lemon Glaze
- In a small mixing bowl, whisk together the icing sugar and 1 tablespoon of lemon juice until smooth. Add a little more lemon juice, if needed, to reach a thick but pourable consistency.
- Drizzle the glaze over the cooled muffins, sprinkle with extra lemon zest if desired, and leave to set before serving.
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