Easy Lemon Drizzle Muffins Recipe

Treat yourself to these luscious Lemon Drizzle Muffins. This easy recipe combines the sweetness of light fluffy muffins with the tanginess of lemon. Eat them as a snack, as a dessert or even for breakfast! These muffins are really simple to make, even if you’re new to baking … give them a try. Read on and find out how…

If you’re a fan of muffins and love citrusy flavours, then you must try these lemon drizzle muffins. They are light, fluffy, and moist, with a tangy lemon glaze that adds a burst of freshness to every bite. The best part is that they are incredibly easy to make and require only a handful of ingredients that you probably already have in your pantry.

This recipe is a very modern twist on its famous cake cousin, the Lemon Drizzle Cake. They share that same tangy, citrus flavour and gorgeous sweetness. This is a really simple recipe so in just a few steps you can discover this for yourself.

Why are they the best Lemon Drizzle muffins? Well, they’re incredibly simple to make and cook quickly You could have them made, glazed and cooled down in around 35 minutes or so. Incredibly helpful if you’re out of things to add to lunch boxes or to offer surprise visitors. These may be a lifesaver.

Lemon Drizzle Muffins Ingredients

These are all likely to be in your food cupboard just waiting for inspiration to strike.

The Dry Ingredients

• plain flour (aka all-purpose flour) – if you replace this with self-raising flour then reduce the amount of baking power used. In this recipe that would mean reducing the baking powder used to 1 teaspoon.
• baking powder – raising agent. It is this which helps these muffins to rise and gives them their light and fluffy texture. Reduce the amount used to one teaspoon if using self-raising flour. Always ensure that your baking powder is fresh and within its expiry date for the best results.
• caster sugar – white or golden caster sugar is fine to use. It is for sweetness and for texture.
• salt – this is here as a flavour enhancer. You may wish to reduce this amount if you use salted butter.

The Wet Ingredients

• egg – this is both to help the muffins to rise, gives texture and adds a little useful nutritional benefit to the muffins.
• milk – whole, semi-skimmed and non-dairy milk all work well in this recipe. I’ve tried them all and generally, I tend to use oat milk in this recipe.
• lemon zest – this adds a lemony flavour to the muffin. The oils it releases give a wonderful lemon taste.
• butter, margarine or oil – these fats all behave very well in the muffin but there are a few things to consider. Oil should really be neutral-flavoured and suitable for baking. This is not a time to bring out the olive oil which can be strongly flavoured. Margarines suitable for baking are ok and I’ve been successful with those on many occasions. It’s true that butter adds a lovely flavour but vegetable oil or suitable margarine for baking will do just as well.
• Optional – poppy seeds – add a pleasant crunch and look quite pretty too dotted through the muffin. Love the distinctive earthy flavour they bring, a fantastic contrast to the sweetness of the lemon muffin.

How to make Lemon Poppy Seed Muffins

In a bowl, add all of the dry ingredients and stir to mix everything together and distribute the poppy seeds and lemon zest.

In a large jug measure out the milk, and add in the egg, lemon zest, oil or cooled butter. and whisk together so that everything is combined well.

Note: It is important if you are using either melted margarine or melted butter that you allow it to cool a little before adding it to the milk and egg. Otherwise, it may cook the egg which will not result in the best muffins.

Make a well in the middle of the flour mix and add in the wet ingredients. Stir to combine but only long enough to get rid of any dry patches of flour. The trick is to stop at this point. Overmixing will result in tough, heavy muffins so be brave and just get rid of dry bits of flour and no more.

How easy was that? Now, divide out the mixture into the 10 lined cups of your muffin tray. (You’ll have two empty muffin cups.) Try and fill each paper case to three-quarters full. I use an ice cream scoop which makes it really easy to do.

Once that job is completed, pop the tray in the oven and wait for approximately 20 minutes when you can test them to see if they’ve cooked through. Use a toothpick or skewer inserted into the muffin. If it comes out clean it is done and if it doesn’t give it a few more minutes and check again.

Tips for achieving the best Lemon Poppy Seeds Muffins

• Don’t overmix the batter. A word to the wise – just stir enough so that there is no obvious flour remaining. Overstirring will have a detrimental effect on the gluten in the flour and you’ll end up with slightly dense muffins.
• Use fresh lemons and use the fine side of a grater or zester to ensure that the peel is finely grated and not stringy. That doesn’t taste good.
• Why not make an extra batch while the oven is on and freeze one batch for later. If you do decide to do this then do not ice them. Ice the muffins once you have defrosted them at a later date.

Variations to the Lemon Poppy Seed Muffins Recipe

• ice the muffins with a simple lemon glaze and add a sprinkle of lemon zest. Perhaps also sprinkle a few extra poppy seeds on the top.

• use a lemon drizzle once they come out of the oven. It’s really quick and easy to do and means that the muffins are permeated with a gorgeous sweet lemoniness. Adding a little zest to the drizzle syrup also adds to their charm.

• substitute an orange for the lemon for a different flavour.
• omit the poppy seeds for a gorgeous Lemon muffin.
• add one 1/2 teaspoon of lemon flavour to the mix as well as the lemon juice and zest for a stronger flavour.

How to store these Muffins

All muffins are at their very best if eaten fresh. If this isn’t possible then freeze some away for later. Fortunately, muffins freeze very well but note that these are best frozen without icing. Simply freeze in air-tight containers or zip lock bags and take them out when they’re needed and thaw on the work surface. (You may then ice them if you wish.)

Otherwise, simply store in an airtight container and eat within two to three days. Warming them briefly (a few seconds) in the microwave will restore their delicious freshness, providing you haven’t iced them. If you used a drizzle this will work well.

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If you like this… then you may like…

• Easy Vegan Blueberry muffins
• Blueberry Orange Muffins
• Double Chocolate Chip Muffins
• Cranberry White Chocolate Muffins
• Cinnamon Apple Muffins with Streusel Topping

or try some of our other baking recipes…

• Banana and Walnut Loaf
• Toasted Oat Bars

Why not save this Lemon Poppy Seed Muffin recipe for later?