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Lemon Drizzle Muffins
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5 from 1 vote

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 Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Muffins
Cuisine: American
Keyword: lemon, muffins
Servings: 12 muffins
Calories: 369kcal
Author: Marsha

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.

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

Serving: 1muffin | Calories: 369kcal | Carbohydrates: 57g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 62mg | Fiber: 1g | Sugar: 25g