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Easy lemon muffins

Three lemon muffins with a muffin tray alongside

Easy lemon muffins

Name: Easy lemon muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 6
Ingredients: 100g unsalted butter softened; 100g caster sugar; 2 eggs beaten; 115g self-raising flour; ¼ tsp baking powder; 2 lemons zested, plus 2 tbsp of lemon juice; 100g yogurt; 150g icing sugar; 1 lemon juiced

Liberty Mendez

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Makes 6

Easy

Prep: 15 mins

Cook: 30 mins

plus cooling

A star rating of 1.9 out of 5.45 ratingsRate

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Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. They're great for elevenses or whenever you need a sweet treat

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g unsalted butter

softened
100g caster sugar
2 eggs

beaten
115g self-raising flour
¼ tsp baking powder
2 lemons

zested, plus 2 tbsp of lemon juice
100g yogurt

For the icing

150g icing sugar
1 lemon

juiced

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Nutrition: Per serving (6)

kcal399
fat16g
saturates9g
carbs58g
sugars43g
fibre1g
protein5g
salt0.33g

Method

step 1

Line a muffin tin with large muffin cases. Heat the oven to 180C/160C fan/gas 4. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. Spoon tablespoons of the batter into the muffin cases until they’re three-quarters full (you can make up to six, depending on the case size). Bake for 30 mins or until a skewer comes out clean. Leave on a cooling rack to cool completely.
step 2

Meanwhile, make the icing. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing – you may not need all of the juice. Drizzle over the cooled muffins and serve.

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A star rating of 1.9 out of 5.45 ratings

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