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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!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 12 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.

Notes

Buttermilk: To make your own, add 1 tablespoon of fresh lemon juice or white vinegar to 240ml milk. Stir and leave for 5–10 minutes until slightly thickened and curdled.
Storage: Store the muffins in an airtight container at room temperature for up to 5 days.
Freezing: These muffins freeze well for up to 2 months. Place in a freezer-safe container or bag and thaw overnight in the fridge before serving.