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!
Servings: 12 muffins
Calories: 369kcal
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.