Lemon Drizzle Muffins

Lemon drizzle is such a favourite in my household and whenever I ask my boyfriend what he wants me to bake and his answer always lemon drizzle.

So I was thinking one day about what to bake to take with me to a friends bbq and I had this idea for lemon drizzle muffins.


The mixture for these muffins is filled with lemon zest and juice because you cant ever have enough lemon.

There is even a little surprise in the middle of the muffins just to ensure that lemon flavour is all the way through these muffins.


These muffins will become a household hit before you know it and you will be making them every weekend.


Lemon Drizzle Muffins

Another recipe to add to your lemon drizzle collection
Course Dessert
Cuisine British
Keyword Baking, lemon drizzle, Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Muffins


  • 250 g Plain Flour
  • 2 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 125 g Caster Sugar
  • 1 Lemon Zest and Juice
  • 1 tsp Sicilian Lemon Extract
  • 2 Eggs
  • 175 g Natural Yoghurt
  • 100 g Butter
  • 1 tsp Lemon Curd


  • 1 Lemon Juice and Zest
  • 150 g Icing Sugar


  • Pre-heat oven on gas mark 5. Line a muffin tin with muffin cases. Sieve the flour, baking powder, bicarbonate of soda, caster sugar into a bowl and mix together. Make a well in the dry ingredients.
  • Add the lemon juice, extract and eggs into a jug then add enough yogurt until you have about 300ml of liquid then mix together. Add the melted butter and wet ingredients and add them to the dry ingredients.
  • Using a spatula to mix all the ingredients together until combined, once combined stop mixing so that the mixture is not over worked.
  • Then fill each case about three quarters full then add about a teaspoon of lemon curd to each cupcake.
  • Then add a little bit more mixture to cover the lemon curd. Put them in the oven for 20 minutes.
  • Once the muffins are cooked, leave them in the tray for about 5 minutes to cool then move them to the cooking rack.
  • Add a little bit of lemon juice to the icing sugar until you have a thick but runny consistency. Then add a spoonful to the top of each muffin once they have cooled a little.

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