Easy Lemon Muffins Recipe

Introduction

These easy lemon muffins are light, fluffy, and bursting with fresh citrus flavor. Perfect for a quick breakfast or an afternoon treat, they combine the tang of lemon with a sweet, creamy icing for a delightful bite every time.

Ingredients

• 100g unsalted butter, softened
• 100g caster sugar
• 2 eggs, beaten
• 115g self-raising flour
• ¼ tsp baking powder
• 2 lemons, zested and juiced
• 100g yogurt
• 150g icing sugar
• 1 lemon, juiced

Instructions

1. Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line a muffin tin with large muffin cases.
2. Step 2: In a large bowl, combine softened butter, caster sugar, beaten eggs, self-raising flour, baking powder, lemon zest and juice from 2 lemons, and yogurt. Mix together until the batter is smooth, using a wooden spoon or electric whisk.
3. Step 3: Spoon tablespoons of batter into the muffin cases until they are three-quarters full. Depending on case size, you can make up to 8 muffins.
4. Step 4: Bake for about 30 minutes or until a skewer inserted into the center comes out clean. Remove from oven and transfer to a cooling rack to cool completely.
5. Step 5: To make the icing, sift the icing sugar into a bowl. Gradually add lemon juice from 1 lemon, stirring until you have a thick but pourable icing. You may not need all the juice.
6. Step 6: Drizzle the lemon icing over the cooled muffins. Serve and enjoy!

Tips & Variations

• For extra zing, add a teaspoon of finely chopped candied ginger to the batter.
• Use Greek yogurt instead of regular yogurt for a richer texture.
• If you prefer a sweeter icing, add more icing sugar until it reaches your desired consistency.

Storage

Store the lemon muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days or freeze for up to 1 month. Thaw frozen muffins at room temperature and drizzle with icing just before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain flour instead of self-raising flour?

You can substitute plain flour, but you’ll need to add 1½ teaspoons of baking powder to help the muffins rise properly.

Can I make the batter ahead of time?

It’s best to bake the muffins immediately after mixing for the best rise and texture. If needed, you can refrigerate the batter for up to 2 hours before baking.

Easy Lemon Muffins Recipe

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★★★★★

4.9 from 50 reviews

• Author: Jack
• Total Time: 40 minutes
• Yield: 8 muffins 1x
• Diet: Vegetarian

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Description

Delightfully zesty and moist, these easy lemon muffins are perfect for a quick breakfast or a refreshing snack. Made with simple ingredients including yogurt for extra softness and topped with a tangy lemon icing, they balance sweetness and citrus beautifully, baked to golden perfection in under an hour.

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Ingredients

Scale 1x2x3x

Muffin Batter

• 100g unsalted butter, softened
• 100g caster sugar
• 2 eggs, beaten
• 115g self-raising flour
• ¼ tsp baking powder
• 2 lemons, zested and juiced
• 100g yogurt

Lemon Icing

• 150g icing sugar
• 1 lemon, juiced

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Instructions

1. Prepare the oven and muffin tin: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a muffin tin with large muffin cases to prevent sticking and make clean-up easy.
2. Make the batter: In a large bowl, combine the softened butter and caster sugar until smooth. Add the beaten eggs, then stir in the self-raising flour and baking powder. Incorporate the zest and juice of two lemons, followed by the yogurt. Mix thoroughly with a wooden spoon or an electric whisk until you achieve a smooth, well-blended batter.
3. Fill muffin cases: Spoon the batter into the muffin cases, filling each about three-quarters full. This recipe should yield up to 8 muffins, depending on the size of your cases.
4. Bake the muffins: Place the muffin tin in the preheated oven and bake for 30 minutes. Check for doneness by inserting a skewer into the center of a muffin; it should come out clean without wet batter.
5. Cool the muffins: Remove the muffins from the oven and transfer them to a cooling rack. Let them cool completely before icing to avoid melting the topping.
6. Prepare the lemon icing: Sieve the icing sugar into a bowl to remove any lumps. Gradually add the lemon juice, stirring continuously until you reach a thick, pourable consistency. Use all or some of the juice as needed to achieve the right texture.
7. Ice the muffins: Drizzle the lemon icing generously over the cooled muffins and allow it to set slightly before serving to enjoy the perfect balance of sweet and tart flavors.

Notes

• You can substitute plain yogurt with Greek yogurt for a tangier flavor and denser texture.
• For a gluten-free version, use a gluten-free self-raising flour blend.
• The icing consistency can be adjusted by varying the amount of lemon juice; thicker icing will hold its shape better on the muffins.
• Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• Adding a teaspoon of poppy seeds to the batter can add a delightful texture and subtle nuttiness.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: lemon muffins, easy lemon muffins, lemon yogurt muffins, homemade muffins, lemon icing muffins, soft lemon muffins, quick baking recipes