This recipe for Lemon Drizzle Muffins combines the tangy freshness of lemon with the sweetness of a drizzle glaze, all in muffin form! This is an easy lemon muffin recipe that requires a mixing bowl, whisk and relevant ingredients. The result is the best muffins you’ve tasted – moist and bursting with lemoniness.
Lemon Drizzle Cake is popular in the UK. This recipe splits the batter into individual portions to make Lemon Drizzle cake Muffins. The drizzle acts as a glaze on the surface of each Muffin.
Why Choose This Recipe?
- It’s a one and done deal – one bowl for all the mixing so less washing up!
- Easy to shop for ingredients.
- Flexibility with the recipe if you don’t have a certain ingredient.
- Uses paper liners in cup cake tins so there’s even less washing up!
- No piping or spreading of topping, the muffins can be dipped into the Drizzle.
- No cake to cut as the Muffins are individually portioned.
- Freezable, so make a double recipe to enjoy some at a later date.
- Enjoyed by all, even non lemon lovers!
Included in this Post are the Following Nuggets of Info!
What is the Difference Between Cupcakes vs Muffins?
Great question! So is a Muffin just a cupcake with no frosting? No! Here’s what I came up with – do you agree?
Cupcakes:
- Are smaller versions of cakes, they both use the same type of batter. Cupcakes are smaller than their large cake counterparts. Cupcakes are not layered and therefore have no frosting sandwiching both layers together.
- Cupcake batter is lighter and softer. This translates into an airier sponge after baking. This airiness comes from the ‘creaming together’ step, when butter or shortening is creamed (beaten until light and fluffy) with sugar. The creamed butter and sugar is noticeably lighter in color. Butter and shortening trap more air than oil. Eggs are added one at a time to further enhance the airiness.
- Usually contain a higher amount of sugar in the batter.
- Are decorated, typically with frosting or Royal icing. They can be further decorated with sprinkles, sugar confectionary or colored frosting.
- Are eaten mid morning or in the afternoon. They are a wonderful addition to Afternoon Tea.
- Known as fairy cakes or buns in Ireland / UK, they use less frosting / buttercream to decorate them.
- A simple plain, vanilla or chocolate batter is often used. More emphasis is placed on the frosting – its flavor and how it is applied (with a knife or piped) and final decor motif.
- Cupcakes rarely have add in ingredients such as seeds, nuts, or fruit. The batter is typically the only thing that is flavored.
- Chemical leaveners are used in addition to the aeration method (creaming together the butter and sugar). Baking powder and / or baking soda are the most commonly used leavening agents (an ingredient that causes the batter to rise).
Muffins:
- Are generally a little larger than a cupcake. Many stores will sell Muffin liners than have a noticeably wider base than the liner used for a cupcake.
- Muffin batter is denser with a focus on moisture. Most Muffin recipes use one bowl. Air is not intentionally introduced as ingredients are blended together.
- Ingredients that add moisture to Muffins are oil, yogurt, sour cream and mayonnaise.
- Add in ingredients give the Muffins their flavor such as lemon, poppyseed, blueberry, bran, and banana nut.
- Muffins are not frosted and are rarely decorated. The only decor they have will be some seeds, nuts or crumble on top.
- Muffins are considered healthier due to the addition of seeds, nuts, fruit and / or bran. They have less sugar in the batter and no frosting, but their serving size is typically larger, so I would not call them ‘healthier’, I would say they are the lesser of two evils.
- Muffins rely on chemical leaveners to help them rise. Typically baking powder and baking sofa as used.
What Dairy and Fat to Use in Muffins?
Dairy and fat go hand in hand. The goal when making any type or flavor of muffin is to have moist, tender, break apart Muffins. This is due to the presence of fat. As a general rule, the higher the fat content, the more moist the Muffins will be.
Use only full fat versions of these ingredients. Skimping on the fat with lower fat alternatives will not give moist, tender muffins.
Examples of high fat dairy ingredients are:
- Yogurt: greek style is especially good for dense Muffin batters.
- Sour cream – unflavored.
- Clotted cream (don’t know what it is, then check out my post on how to make it.)
- Mascarpone – a soft Italian cheese with a similar consistency as sour cream.
- Cream cheese – softened or use the whipped version sold in supermarkets.
- Crème fraîche – which is heavy cream soured and thickened by the addition of live cultures.
- Butter – melted, but be prepared for a denser, less lofty Muffin.
Examples of high fat non dairy ingredients to use:
- Mayonnaise – full fat, not flavored. Do not use Miracle Whip.
- Oil – best ones are avocado, coconut (softened / melted), or safflower oil.
Ingredients Needed (and Substitutions) for this Lemon Drizzle Muffins Recipe
- Flour: all purpose (plain).
- Oil: vegetable oil such as avocado, safflower or even coconut oil. Substitute these for melted butter.
- Eggs: fresh.
- Lemons: fresh, used for zest and juice.
- Powder sugar: icing sugar.
- White sugar: granulated, or honey.
- Yogurt: preferably lemon flavored Greek yogurt for added flavor and thick consistency. Plain yogurt is also acceptable.
- Salt: table, kosher or fine sea salt.
Visual Walk Through How to Make Lemon Drizzle Muffins
First we start by following an easy Lemon Muffin recipe.
Add granulated sugar, oil and egg to a bowl and mix together until blended.
Grate in the lemon peel, only the yellow part, do not grate the white bitter part (pith).
Add lemon yogurt and mix.
Sift the flour, baking powder, baking soda and salt into the bowl. Use a whisk to help the flour mixture to go through. This will also mix the raising agents into the flour.
Stir in the flour mixture and blend together for a few minutes.
Small lumps are fine, do not over mix the batter.
Scoop Muffin batter evenly between 12 paper liners in a cupcake tin and place in a pre heated 350 degrees F. / 180 degrees C. oven.
Remove the Muffins from the oven when they are golden brown, and spring back when their centers are pressed. Also use a thin metal or wood skewer to insert into the center of the muffin. If the skewer feels dry, then the muffins are ready.
Make the Drizzle by sifting the powdered sugar and squeezing in the juice of the lemons.
Mix the sugar and juice well. Continue stirring if lumps of sugar are still noticeable.
Pour the drizzle over each Muffin. Alternatively, dip the Muffins into the bowl of Drizzle.
Recipe Flexibility and Muffin Variations
Add ins to this recipe include:
- Blueberries. Lemon and blueberries are a well established combination. Add 16 oz of fresh or frozen (no need to defrost) blueberries to this recipe. Blueberry and Lemon Drizzle Muffins are a delicious treat anytime of year. Another alternative is to make lemon drizzle for blueberry muffins. Use this recipe and sub lemon yogurt for blueberry yogurt. Omit the lemon zest. Decorate the blueberry muffins with lemon drizzle.
- Lemon curd. Lemon Drizzle Muffins with lemon curd takes these Muffins up a notch. My suggestion is to make a half inch hole in the muffin and fill it in with lemon curd. Homemade is best. I highly recommend this recipe for a keto friendly olive oil based lemon curd. Lemon curd muffins are hard to resist!
- Use this basic lemon muffin recipe to make Lemon crumble muffins. Instead of adding lemon drizzle, add butter crumble instead as a topping. Use half the quantity of the all butter crumble from this Apple Crumb Pie recipe.
- Sub the all purpose (plain) flour for any gluten free flour on a 1:1 ratio to make Gluten Free Lemon Drizzle Muffin
- Lemon poppy seed Drizzle Muffins. The simple addition of 2 tbsps of poppy seeds to the muffin batter will create a slightly different delicious result.
- Use 1 tbsp more of powdered sugar when making the Drizzle. This creates a thicker, more visible glaze.
A Tip From Me
When using oil as the fat ingredient instead of butter, add a generous amount of salt to the batter. While oil provides loftiness to the muffins, the butter provides a better flavor. The salt helps improve the flavor of the oil based muffins. Oil was the fat of choice in this easy Lemon Muffin recipe. A generous pinch or two of salt, helps balance the combination of tart lemon and sweet sugar.
These homemade Lemon Drizzle Muffins had no artificial preservative. Store them in an airtight container for up to 5 days. If, however, these Muffins start to look and feel stale, repeatedly puncture them with a fine wooden skewer and pour more drizzle into the holes. The Muffins will soak in the moisture and be as good as new!
Basic Cupcake Recipe
Take a traditional British Victoria Sandwich recipe and divide it into individual cakes, to make Victoria Sponge Cupcakes. They are a blank canvas, finished as you see fit, with buttercream, jam, fondant, sprinkles, or even a dusting of powdered sugar. Using the classic 1:1:1 ratio of sugar: butter : flour, these Cupcakes are the real deal.
From this Victoria Sponge Cupcake recipe, Strawberry Crunch Cupcakes can easily be made. Or simply decorating them with frosting – this Russian Buttercream is really delicious!
Equipment
Mason Cash bowls have been a staple piece of kitchen equipment in Irish and UK kitchens. They come in various sizes and last forever!
This post contains an Amazon affiliate link. I earn a small commission (at no extra cost to you) if you purchase a bowl from the link above. I only recommend products I use and love.
Easy To Make Lemon Drizzle Muffins
Equipment
Ingredients
- 9 oz AP flour plain flour (2 cups)
- 6 oz granulated white sugar ¾ cup
- 4 oz oil see post for best oil choices. ½ cup
- 2 eggs
- 2 lemons
- 1 oz powdered sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 8 oz Greek style lemon yogurt 1 cup
- ¾ tsp salt
Instructions
Making the Lemon Muffins
- Add granulated sugar, oil and egg to a bowl and mix together until blended
- Grate in the lemon peel and add lemon yogurt and mix.
- Sift the flour, baking powder, baking soda and salt into the bowl.
- Stir in the flour mixture and blend together for a few minutes. Small lumps are fine, do not over mix the batter.
- Scoop muffin batter evenly between 12 paper liners in a cupcake tin and place in a pre heated 350 degrees F. / 180 degrees C. oven.
- Remove the muffins from the oven when they are golden brown, and spring back when their centers are pressed. Also use a thin metal or wood skewer to insert into the center of the muffin. If the skewer feels dry, then the muffins are ready.
Making the Drizzle
- Sift the powdered sugar and squeeze in the juice of the lemons.
- Mix the sugar and juice well. Continue stirring if lumps of sugar are still noticeable.
- Pour the drizzle over each muffin. Alternatively, dip the muffins into the bowl of drizzle.
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