How long do these lemon muffins last?

When stored in an airtight container, they typically stay fresh for up to a week in the refrigerator.

Can I use bottled lemon juice for the glaze?

Freshly squeezed lemon juice offers the best flavor, but you can use bottled if necessary. Be aware the flavor may not be as bright.

Why did my muffins turn out dense?

This is usually caused by overmixing the batter or adding too much flour. Measure carefully and mix gently.

Can I make the batter ahead of time?

It is best to bake the muffins shortly after mixing the batter to ensure the leavening agents are most effective, giving you light muffins.

What is the best way to store the sugared lemon pieces?

Store them separately from the muffins in a single layer until just before serving, as they can become sticky on the muffins.

Can I use paper cupcake cases?

Yes, using paper cases in the muffin tin works perfectly well and can help the muffins maintain a lighter exterior color.

Easy Lemon Drizzle Muffins Recipe (Moist & Tangy!)

Description

These Lemon Drizzle Muffins are wonderfully zesty and moist, topped with a sweet lemon glaze and finished with delightful little sugared lemon pieces for an irresistible treat! They are perfect for breakfast or a special snack any time!

Ingredients

For the Muffins

1 cup (200 grams) light brown sugar
1 large egg
½ cup minus 1 tablespoon (100 grams) unsalted butter, softened to room temperature
1 teaspoon (5 ml) vanilla extract
¾ cup (180 ml) lemon yogurt or ¾ cup minus 2 tablespoons (150 ml) plain Greek yogurt mixed with 2 tablespoons (30 ml) lemon curd
2 cups (240 grams) all-purpose flour
1 teaspoon (5 grams) baking soda
zest of 1 large lemon

For the Sugared Lemons

¾ cup (180 ml) water
¾ cup (150 grams) granulated sugar
½ a lemon cut into slices, then each slice further cut into quarters
extra 2 tablespoons (25 grams) granulated sugar

For the Glaze

1 cup (120 grams) sifted confectioners’ sugar
2 to 3 tablespoons (30 to 45 ml) fresh lemon juice

Instructions

Preheat your oven to 350℉ (175℃).
Put the sugar and egg into a large mixing bowl. Mix them together using a fork or a balloon whisk until combined.
Add the softened butter and vanilla extract to the bowl and stir everything together.
Next, add the yogurt to the mixture and stir until it is fully incorporated.
In a separate small bowl, combine the all-purpose flour and baking soda.
Add the combined flour and baking soda to the wet mixture. Also add the lemon zest at this time.
Use a wooden spoon to stir all the ingredients together just until they are combined into a batter. Do not overmix.
Lightly grease a 12-hole muffin tin. You can also use paper cupcake cases if you prefer. Using cases can help the muffins look a bit lighter on the outside.
Fill the muffin holes almost to the top with the batter. This recipe usually makes about 10 to 11 muffins.
Place the filled muffin tin into the preheated oven. Bake for 13 to 15 minutes. They are ready when they have risen and turned golden brown on top.
When the muffins are baked, take them out of the oven. Let them cool in the muffin tin for about 10 minutes.
After 10 minutes, carefully remove the muffins from the tin and place them on a wire rack to cool completely.
While the muffins are baking or cooling, you can make the sugared lemon pieces. Pour the water and the first amount of sugar (¾ cup) into a small saucepan. Bring the mixture to a boil over medium heat. Let it simmer for 3 to 4 minutes until the sugar has completely dissolved and you have a simple syrup.
Carefully add the lemon slices into the simmering syrup. Let them simmer gently for about 5 minutes.
Turn off the heat under the pan. Leave the lemon slices in the hot syrup to cool for a few minutes.
Pour the extra 2 tablespoons of sugar into a small shallow bowl.
Carefully drain the lemon slices to remove excess syrup. Gently toss or dredge the drained lemon slices in the sugar in the small bowl until they are coated.
Arrange the sugared lemon slices in a single layer on a plate or piece of parchment paper to dry slightly while the muffins cool.
Once the muffins are fully cool, make the lemon glaze. Put the sifted confectioners’ sugar into a medium bowl.
Add 1 tablespoon of the fresh lemon juice to the sugar. Mix with a balloon whisk or fork. You want the glaze to be thick enough to hold its shape for a few seconds when you lift the whisk, but thin enough to drizzle.
If the glaze is too thick, add more lemon juice a teaspoon at a time, mixing well after each addition, until you reach the desired drizzling consistency.
Use a spoon or whisk to drizzle the lemon glaze over the cooled muffins.
Top each drizzled muffin with a sugared lemon wedge just before serving.

Notes

The sugared lemon wedges can become sticky over time. It is best to enjoy the muffins shortly after adding the lemon pieces. If you are making them ahead, store the muffins without the lemon pieces. Coat the lemon pieces in fresh sugar just before you plan to serve the muffins.

Nutrition

Serving Size: 1 muffin
Calories: 282 kcal
Sugar: 45 g
Sodium: 136 mg
Fat: 2 g
Carbohydrates: 63 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 20 mg