Introduction

These easy lemon muffins are light, fluffy, and bursting with fresh citrus flavor. Perfect for breakfast or an afternoon treat, they come topped with a tangy lemon icing that adds just the right amount of sweetness.

Easy Lemon Muffins Recipe - Recipe Image

Ingredients

100g unsalted butter, softened
100g caster sugar
2 eggs, beaten
115g self-raising flour
¼ tsp baking powder
2 lemons, zested and juiced
100g yogurt
150g icing sugar
1 lemon, juiced (for icing)

Instructions

Step 1: Preheat your oven to 180°C (160°C fan)/gas mark 4 and line a muffin tin with large muffin cases.
Step 2: In a large bowl, combine the softened butter, caster sugar, beaten eggs, self-raising flour, baking powder, lemon zest and juice, and yogurt. Mix until smooth using a wooden spoon or an electric whisk.
Step 3: Spoon tablespoons of the batter into the muffin cases, filling each about three-quarters full. You should get up to 8 muffins depending on case size.
Step 4: Bake in the oven for 30 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and transfer the muffins to a cooling rack to cool completely.
Step 5: While the muffins cool, prepare the icing. Sieve the icing sugar into a bowl and gradually add lemon juice, stirring until you achieve a thick but pourable consistency.
Step 6: Drizzle the lemon icing over the cooled muffins and serve.

Tips & Variations

For extra zing, add a teaspoon of lemon extract or a handful of poppy seeds to the batter.
You can substitute the yogurt with sour cream or buttermilk for a slightly tangier taste.
If you prefer a less sweet topping, adjust the amount of icing sugar to your liking when making the drizzle.

Storage

Store the lemon muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins without icing for up to 1 month, then thaw and add icing before serving. Reheat briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

You can use regular plain flour, but be sure to add 2 teaspoons of baking powder to help the muffins rise properly.

Is it possible to make these muffins dairy-free?

Yes, replace the butter with a dairy-free margarine and use a plant-based yogurt alternative. The texture may vary slightly but will still be delicious.

Easy Lemon Muffins Recipe

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★★★★★

4.8 from 398 reviews

These Easy Lemon Muffins are light, fluffy, and bursting with fresh citrus flavor. Perfect for a quick breakfast treat or an afternoon snack, they combine tangy lemon zest and juice with a creamy yogurt base for moist texture. Topped with a simple lemon glaze, these muffins are both simple to make and delightfully refreshing.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 muffins 1x
Category: Baking
Method: Baking
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

For the Muffins

100g unsalted butter, softened
100g caster sugar
2 eggs, beaten
115g self-raising flour
¼ tsp baking powder
Zest and juice of 2 lemons
100g yogurt

For the Icing

150g icing sugar
Juice of 1 lemon

Instructions

Prepare muffin cases and oven: Line a muffin tin with large muffin cases and preheat the oven to 180°C (160°C fan)/gas mark 4.
Mix batter: In a large bowl, combine softened butter, caster sugar, beaten eggs, self-raising flour, baking powder, lemon zest and juice, and yogurt. Mix thoroughly using a wooden spoon or an electric whisk until the batter is smooth and well incorporated.
Fill muffin cases: Spoon the batter into the muffin cases, filling each about three-quarters full. Depending on the size of your cases, you should get up to 8 muffins.
Bake: Place the filled muffin tin in the oven and bake for approximately 30 minutes, or until a skewer inserted into the center comes out clean.
Cool muffins: Once baked, transfer the muffins to a wire cooling rack and allow them to cool completely before icing.
Prepare icing: Sieve the icing sugar into a bowl and gradually add lemon juice, stirring until you achieve a thick but pourable consistency. Use all juice as needed, but some may remain unused.
Glaze and serve: Drizzle the lemon icing over the cooled muffins evenly. Serve and enjoy!

Notes

You can use Greek yogurt or any plain yogurt for added moisture and tanginess.
Ensure the butter is softened to room temperature for easier mixing.
Adjust icing thickness by varying the lemon juice amount to your preference.
Store muffins in an airtight container for up to 3 days or freeze for longer storage.
For extra zest, sprinkle some lemon zest on top of the icing before it sets.

Keywords: lemon muffins, easy lemon muffins, lemon yogurt muffins, citrus muffins, homemade muffins