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
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- ½ cup (120ml) vegetable oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- ½ 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
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Add the dry ingredients in thirds and fold in until just combined – do not overmix.
- 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.
- Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.
For the Glaze
- 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.
Tis the season for all things lemon! Loving these lemon drizzle muffins!