About this recipe:A beautifully moist muffin made with lemon yoghurt, lemon zest and lemon juice. They get extra flavour from cinnamon, ginger and nutmeg. You can top them with a light lemon drizzle if you like.
For the muffin
55g butter, softened or melted
150g caster sugar
185g lemon flavoured yoghurt
1/2 teaspoon lemon juice
1 teaspoon grated lemon zest, or to taste
165g plain flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon, or to taste
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
For the topping
65g icing sugar
2 teaspoons lemon juice
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to 200 C / Gas 6. Grease a muffin tin or line with paper cases.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yoghurt, lemon juice and lemon zest. Combine the flour, bicarbonate of soda, salt, cinnamon, ginger and nutmeg; stir into the lemon mixture until just blended. Spoon mixture into the paper cases.
Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the tin.
Place the icing sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.