Lemon Drizzle Muffins Recipes

EASY LEMON DRIZZLE MUFFINS

Steps:

• Preheat the oven to 190°c (170 fan/ 375F/ Gas 5). Place 12 muffin cases in a 12 hole muffin tin.
• Mix the dry ingredients together in a large bowl (plain flour, caster sugar and bicarbonate of soda).
• In another bowl whisk together the yogurt, eggs and cooled melted butter.
• Gently mix the dry ingredients with the wet ingredients until combined (be careful not to over mix).
• Fold in the lemon zest.
• Place 1 tablespoon of the batter into each muffin case. Top with 1 tsp of lemon curd.
• Spoon over the remaining muffin batter and bake for 18 minutes.
• Whilst the muffins are in the oven, mix together the caster sugar and lemon juice for the drizzle icing.
• Take the muffins out of the oven and immediately spoon over the lemon drizzle.
• Leave to cool for 30 minutes before eating.

LEMON MUFFINS

Steps:

• Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
• In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
• In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
• In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
• When the muffins are cooled, pour the drizzle over the muffins.
• Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

MOIST LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
• Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
• Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
• Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
• Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
• Grease and flour a 6-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
• Bake for 20-25 minutes until golden.
• Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.
• When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
• Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
• Serve with extra lemon curd if you wish.

LEMON DRIZZLE MUFFINS

Steps:

• pre-heat oven to gas6.
• Line a muffin tin with cake cases.
• In a bowl mix eggs, sugar, milk and oil.
• Sift in flour, baking powder, salt and add lemon zest.
• Mix roughly.
• Divide the mixture between cake cases.
• Bake in the oven for 30-35minutes or until golden and springy to the touch.
• Make the icing by mixing the lemon juice and icing sugar together.
• At this point i like adding some lemon zest for presentation.
• Drizzle icing over muffins.