Lemon Drizzle Muffins

I have been having such a craving for lemon muffins lately and I had some lemons left over from making Pink Lemonade Swirl Cupcakes, so I thought I would give this recipe a try.

I really like the muffins that came out! They are light and airy and have such a nice tart yet sweet lemon flavour! I also really like that these are made with yogurt, which also keeps the calories down and makes for really healthy muffins!

I made them up as a super small half dozen recipe, but the recipe would be super easy to double!

These definitely fixed my craving!

Lemon Drizzle Muffins

This recipe makes 6 muffins at 147 calories each.

img_4868

Ingredients:

Muffins

  • 110g plain (all-purpose) flour
  • 65g castor sugar
  • 1 1/2 tsp lemon zest
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 medium egg
  • 125g natural yogurt
  • 42g butter (melted)
  • 1 tsp lemon juice

Drizzle

  • 40ml lemon juice
  • 2 Tbs castor sugar
  • 1/2 tsp grated lemon zest

 

Preparation:

  1. Preheat oven to 200 C and line a muffin tin with six paper or silicone cases.
  2. Combine flour, sugar, lemon zest, baking powder, baking soda and salt in a large bowl.
  3. In another bowl, whisk together the egg, yogurt, melted butter and lemon juice. img_4537.jpg
  4. Add the wet ingredients into the dry, mixing until just combined. If you over-mix, the muffins will get really chewy.
  5. Spoon the mixture in the the muffin cases (about 2/3 full).
  6. Bake muffins for 15-20 minutes or until a toothpick comes out clean.   img_4538
  7. Cool for five minutes.                                  img_4539
  8. Poke about 8 holes into the top of each muffin.                 img_4540
  9. In a sauce pan over low heat, combine the lemon juice, sugar and lemon zest for drizzle.
  10. Mix until sugar is completely dissolved.
  11. Spoon the drizzle over the top of each muffin while they are still warm.        img_4541
  12. Serve and Enjoy!

img_4869

Hope you like these lemon muffins as much as me! Don’t be surprised if a few more lemon recipes come up in the next while too!

Here is an easy to print version:

Lemon Drizzle Muffins

Ingredients:

Muffins

  • 110g plain (all-purpose) flour
  • 65g castor sugar
  • 1 1/2 tsp lemon zest
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 medium egg
  • 125g natural yogurt
  • 42g butter (melted)
  • 1 tsp lemon juice

Drizzle

  • 40ml lemon juice
  • 2 Tbs castor sugar
  • 1/2 tsp grated lemon zest

 

Preparation:

  1. Preheat oven to 200 C and line a muffin tin with six paper or silicone cases.
  2. Combine flour, sugar, lemon zest, baking powder, baking soda and salt in a large bowl.
  3. In another bowl, whisk together the egg, yogurt, melted butter and lemon juice.
  4. Add the wet ingredients into the dry, mixing until just combined. If you over-mix, the muffins will get really chewy.
  5. Spoon the mixture in the the muffin cases (about 2/3 full).
  6. Bake muffins for 15-20 minutes or until a toothpick comes out clean.
  7. Cool for five minutes.
  8. Poke about 8 holes into the top of each muffin.
  9. In a sauce pan over low heat, combine the lemon juice, sugar and lemon zest for drizzle.
  10. Mix until sugar is completely dissolved.
  11. Spoon the drizzle over the top of each muffin while they are still warm.
  12. Serve and Enjoy!
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