Lemon muffins

I love lemon in desserts, lemon on meat and fish, limoncello so I had to try these simple fluffy lemon muffins. They are even more delicious with the lemon drizzle topping. They turned out way better than my first attempt at muffins. They were really good: moist and fluffy and lemony 🙂

I also learned a valuable trick. You don’t need a mixer to make these muffins. They are made by using the muffin method, which means mixing the dry ingredients in one bowl, the liquids in another bowl and then combining the two together with a spoon or a spatula. No beating required.

prep time 15 min     cook time 20 min
ingredients for 12 muffins
for the muffins
  • 250 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 135 g sugar
  • 2 eggs
  • 125 g  plain yogurt
  • 85 g butter, melted
  • zest and juice of one lemon
  • 1/2 tsp vanilla extract (optional)
for the lemon glaze
  • 120g powdered sugar
  • 2-3 Tbls lemon juice
    1. Preheat oven to 220 C. Butter 12 muffin cups or line them with liner paper.
    2.  In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
    3. In a medium bowl whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract, if using, just until combined. Pour the wet ingredients into the dry ingredients and stir with a spoon or a spatula just until combined. Do not over mix. The batter should be thick and lumpy.
    4. Divide the batter evenly between the muffin cups almost all the way to the top.
    5. Bake for 3 minutes and then reduce the oven temperature to 180C and continue to bake for additional 15-17 min or until the toothpick comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
    6. For the lemon drizzle topping sift in a small bowl the powdered sugar. Add lemon juice until you achieve desired consistency (pourable).
    7. When the muffins are cooled, pour the drizzle over the muffins.

Tip:  I prefer to butter or oil the muffin tray and put the muffins into pretty liner paper cups after baking them. Otherwise they stick to the paper.

    Tip: the muffins are best the same day they are made but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for a few months.

Banana carrot zucchini muffins

I’m dipping my toes into muffin baking with alternating results. This recipe sounded delicious and healthy so I decided to give it a go. The muffins were delicious and moist, but not perfect. It just means I have to try again!

prep time 30 min     cook time 20-30 min
ingredients for 12 muffins
  • 220 g flour
  •  110 g sugar
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 170 g peeled and grated carrots
  • 130 g grated zucchini
  • 135 g mashed, ripe banana
  • 2 eggs
  • 60 g vegetable oil
  • 1 1/2 tsp vanilla extract
    1. Preheat oven to 200 C.
    2. In a medium bowl, whisk together dry ingredients and set aside. In another medium bowl, whisk together the eggs, oil and vanilla and set aside.
    3. In a large bowl gently toss together the carrots, zucchini and bananas. Pour the liquid egg mixture over the grated vegetables and bananas and fold in gently to combine.
    4. Add the dry ingredients to the wet and fold in until just combined.
    5. Scoop the batter gently into greased or lined muffin tins.
    6. Bake for 8 min at 200 C, then rotate the pan and reduce the temperature at 175C. Bake for additional 10-11 minutes (I needed almost 20 min) or until the toothpick comes out  clean.
    7. Leave muffins in the pan for 10 minutes, then remove from pan and place on a wire rack to cool completely. Sprinkle a little bit of powdered sugar on top.