Lemony muffins made with lemon juice and lemon yoghurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust icing sugar lightly over muffins. For a variation you can use sour cream and vanilla essence in place of yoghurt and lemon juice.
60g butter, softened
3/4 cup (185g) white sugar
3/4 cup (185ml) lemon flavoured yoghurt (or vanilla youghurt)
1/2 teaspoon lemon juice
1 teaspoon grated lemon peel, or to taste
1 1/3 cups (200g) plain flour
1/2 teaspoon bicarb soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon, or to taste
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (90g) icing sugar
2 teaspoons lemon juice
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Preheat the oven to 200 degrees C. Grease muffin tins or line with patty cups/muffin cases.
In a large bowl cream together the butter and sugar until light and fluffy. Add in the eggs one at a time then stir in the lemon yoghurt, lemon juice and lemon. Combine the flour, bicarb soda, salt, cinnamon, ginger and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
Bake for 15 to 18 minutes in the preheated oven or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
Place the icing sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins and allow the icing to set before serving.