About this recipe:A sweet and tangy lemon glaze is poured over moist, lemony, courgette muffins. So good!
Makes: 12 muffins
For the muffins
220g plain flour
150g caster sugar
1 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 courgette, grated
225g lemon yoghurt
6 tablespoons butter, melted
1 egg, beaten
1 tablespoon lemon juice
1 tablespoon lemon zest
For the glaze
80ml lemon juice
50g caster sugar
2 teaspoons lemon zest
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 200 C / Gas 6. Grease a muffin tray, or line with paper cases.
Mix flour, 150g caster sugar, baking powder, bicarbonate of soda and salt in a large bowl; make a well in the centre of the flour mixture. Mix grated courgette, lemon yogurt, butter, egg, 1 tablespoon lemon juice and 1 tablespoon lemon zest in a separate bowl; pour yoghurt mixture into well. Stir the mixture gently, slowly incorporating the flour until just blended. The mixture may be slightly lumpy. Spoon the muffin mixture evenly into prepared tray or paper cases.
Bake in preheated oven until a skewer inserted into the centre of a cupcake comes out clean, about 20 minutes.
While muffins are baking, whisk 80ml lemon juice, 50g caster sugar and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
Poke each muffin several times with a skewer; spoon glaze over muffins. Cool in the tray for 10 minutes before removing to cool completely on a wire rack.