Lemon Drizzle Muffins

Pin it

Introduction

These Lemon Drizzle Muffins are the perfect balance of sweet and tart, with a moist, tender crumb and a double hit of bright lemon flavor. You’ll love the sticky lemon syrup that soaks into the warm muffins, followed by a sharp, zesty icing that hardens into a delightful crackly top. They’re surprisingly simple to make and guaranteed to brighten your day.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 11 muffins

Ingredients

• 1 cup light brown sugar
• 1 large egg
• ½ cup minus 1 tbsp unsalted butter (softened to room temperature)
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• ¾ cup lemon yogurt (or 3/4 cup minus 2 tbsp Greek yogurt mixed with 2 tbsp lemon curd)
• 2 cups all-purpose flour
• 1 tsp baking soda
• zest of 1 lemon
• ¾ cup water
• ¾ cup sugar
• ½ a lemon cut into slices (then each slice further cut into quarters)
• extra 2 tbsp sugar
• 1 cup confectioners’ sugar (sifted)
• 2- 3 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with 11 paper liners.
2. In a large bowl, cream together the light brown sugar, softened butter (½ cup minus 1 tbsp), and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until light and fluffy. Beat in the large egg until fully combined.
3. Stir in the lemon yogurt and the zest of 1 lemon until the mixture is smooth.
4. In a separate bowl, whisk together the all-purpose flour and baking soda.
5. Divide the batter evenly among the 11 prepared muffin cups, filling each about ¾ full.
6. Bake for 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. While the muffins bake, make the lemon syrup: In a small saucepan, combine the water and ¾ cup sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the quartered lemon slices and let the mixture simmer gently for 5 minutes. Remove from heat.
8. As soon as the muffins come out of the oven, use a skewer to poke several holes all over the top of each one. Spoon the hot lemon syrup (including the lemon pieces) over the muffins, allowing it to soak in. Let the muffins cool completely in the tin.
9. For the candied lemon garnish: Remove the softened lemon pieces from the remaining syrup and toss them in the extra 2 tbsp of sugar. Set aside on parchment paper to dry slightly.
10. Make the icing: Whisk the sifted confectioners’ sugar with 2-3 tbsp of fresh lemon juice until you have a thick but pourable consistency.
11. Once muffins are completely cool, drizzle the icing over the tops and decorate with the sugared lemon pieces. Allow the icing to set before serving.

Variations

• Lemon Poppy Seed: Fold 2 tablespoons of poppy seeds into the batter with the dry ingredients.
• Glazed Instead of Iced: Skip the confectioners’ sugar icing and brush the cooled muffins with the remaining lemon syrup for a glossy, sticky finish.
• Mini Muffins: Bake the batter in a mini muffin tin for about 10-12 minutes to create bite-sized treats perfect for parties.
• Lemon-Glazed Berry: Before baking, press a few fresh blueberries or raspberries into the top of each portion of batter for a burst of berry flavor.

Tips for Success

• Ensure your butter is properly softened to room temperature for easy creaming and a light texture.
• Poke the holes and pour the syrup while both the muffins and the syrup are still very warm for maximum absorption.
• Sift the confectioners’ sugar for the icing to avoid any lumps for a perfectly smooth drizzle.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze un-iced muffins for up to 3 months. Thaw at room temperature and add the icing before serving. To refresh, warm a muffin in the microwave for 10-15 seconds.

FAQ

Can I use regular yogurt instead of lemon yogurt?

Yes, you can use the substitution provided: mix 3/4 cup minus 2 tbsp of plain Greek yogurt with 2 tbsp of lemon curd to replicate the flavor and texture.

Why is my icing too runny?

You may have added too much lemon juice. Thicken it by whisking in a little more sifted confectioners’ sugar until the desired consistency is reached.

Can I make these muffins without the syrup soak?

The syrup is essential for the classic “drizzle” moisture and flavor, but you can skip it for a simpler, less sticky muffin. The baking time may need slight adjustment.

My muffins didn’t rise much. What happened?

This is often due to overmixing the batter or using expired baking soda. Ensure your baking soda is fresh and fold the dry ingredients in gently.

Can I double this recipe?

Absolutely. Simply double all ingredients and bake in batches, being careful not to overfill your muffin tins.

What can I do with leftover lemon syrup?

The leftover syrup from the candied lemon pieces is wonderful drizzled over pancakes, stirred into iced tea, or used as a sweetener for lemonade.