Lemon drizzle muffins

    40 min

    Yoghurt makes these muffins moist and I love the lemon flavour.

    Shetland, Scotland, UK
    324 people made this

    Serves: 12 

    • 220g plain flour
    • 125g caster sugar
    • 1 tablespoon grated lemon zest
    • 1 teaspoon baking powder
    • 3/4 teaspoon bicarb of soda
    • 1/4 teaspoon salt
    • 1 egg
    • 250g natural yoghurt
    • 85g butter or margarine, melted
    • 1 tablespoon lemon juice
    • Lemon drizzle
    • 80ml lemon juice
    • 4 tablespoons sugar
    • 1 teaspoon grated lemon zest

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Line a 12 cup muffin tin with paper cases.
    2. In a large bowl, combine the first six ingredients.
    3. In another bowl, beat the egg, yoghurt, butter and lemon juice. Stir into dry ingredients just until moistened. Take care not to overmix.
    4. Fill muffin cases 2/3 full. Bake at 200 C / Gas 6 for 20-24 minutes or until a skewer comes out clean.
    5. Cool for 5 minutes; leave muffins in tin. Using a skewer, poke 6-8 holes in each muffin.
    6. In a saucepan, combine the lemon drizzle ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

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    Reviews in English (34)


    i changed the yoghurt to milk, they were really moist and tasted amazing.  -  28 Aug 2011


    I don't know if it's because I doubled this recipe up but it came out awful, muffins were floury and stodgy instead of light and moist, really sad about it!  -  07 Apr 2011


    just made these and totally love them - they are light, fluffy and zingy!!!  -  25 Sep 2010