Very Lemony Muffins

Very Lemony Muffins


82 people made this

These muffins really are very lemony. If you prefer, use less lemon juice for the glaze and substitute an equal amount of milk. You could simply forgo the glaze but it really adds to the overall taste.

Karen Gibson

Serves: 12 

  • 1/3 cup (85ml) milk
  • 1/4 cup (65ml) vegetable oil
  • 2/3 cup low fat lemon yoghurt
  • 1 egg
  • 1 3/4 cups (220g) plain flour
  • 1/4 cup (65g) white sugar
  • 2 tablespoons poppy seeds
  • 1 tablespoon lemon zest
  • 1/4 teaspoon lemon essence
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon salt
  • 1/2 cup (90g) icing sugar
  • 2 1/2 teaspoons lemon juice

Preparation:13min  ›  Cook:17min  ›  Ready in:30min 

  1. Preheat oven to 200 degrees C. Grease the bottoms only of 12 muffin cups.
  2. Beat the milk, oil, lemon yoghurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, bicarbo soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
  3. Bake for 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on racks.
  4. To Make Glaze: Stir the icing sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

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