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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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