These lemon muffins are bright, tender and bursting with fresh citrus flavor, finished with a sweet-tart lemon glaze that sets into a pretty white drizzle. They bake in just 10-15 minutes, so they are perfect for a quick breakfast treat, an afternoon snack, or a lunchbox surprise. If you love fruity bakes, you will also enjoy our Pear Crumble with Rolled Oats.
Ingredients
- 200 g (1 cup) sugar
- 2 eggs
- 2 lemons
- 165 ml (2/3 cup) milk
- 165 ml (2/3 cup) vegetable oil
- 200 g (1 2/3 cups) flour
- 1 tsp baking powder
- Butter, for greasing
Instructions
- Beat the eggs with sugar until pale and fluffy.
- Zest both lemons into a separate bowl, squeeze in the juice, add the milk and oil, and stir.
- Fold the lemon mixture into the eggs in stages.
- Sift in the flour and baking powder and mix until smooth.
- Grease muffin cups with butter, fill with batter, and bake at 180 C (350 F) for 10-15 minutes. Test with a skewer — it should come out dry.
- Optional glaze: mix lemon juice with powdered sugar into a thick white paste and drizzle over.
Tips
- Zest the lemons before juicing them, and avoid the bitter white pith for the brightest citrus flavor.
- Do not overmix once the flour goes in; a gentle stir keeps the muffins light and tender.
- For another sweet breakfast bake, try our Classic Syrniki with Berries. For more citrus baking ideas, visit Allrecipes.
Nutrition (per 100 g): 120.38 kcal | Protein 15.09 g | Fat 3.64 g | Carbohydrates 6.55 g