Lemon Drizzle Muffins

Classic and light lemon cakes that are ideal for sharing!

Lemon drizzle cakes are one of the nation's favourites; they're light, refreshing and perfect with a cup of tea or coffee! They're also great for a nice sunny day and are a summer staple. These lemon drizzle muffins have taken a spin on the classic loaf to make individual cakes that are ideal for sharing with others. What's more, they're super easy to make and require only simple baking ingredients!

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My Notes:

I love lemon drizzles cakes and the idea of putting them into individual muffins is so convenient! I found this recipe really easy to make and very similar to the popular loaf version. I also love how quick the batter is to create - the only bit of faff is zesting the lemons! These cakes are perfect for beginners to baking or those looking to try something new.

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Ingredients:

250g Butter/Stork

400g Caster Sugar

3 Eggs, Whisked

250g Self-Raising Flour

3 Unwaxed Lemons

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Method:

1. Preheat the oven to 160°C/140°C fan and line a muffin tin with 12 muffin cases.

2. In a large bowl, cream together the butter and 250g of the sugar.

3. Add in the whisked eggs and mix well.

4. Sift in the self-raising flour and gently it fold into the mixture.

5. Add the juice of 1 lemon and the zest of 2 lemons and mix well.

6. Carefully fill the muffin cases to around 2/3 full and bake for 30 minutes. You'll know when your cakes are ready when its springy to touch and a skewer comes out clean.

7. Leave to cool in the tin for around 10-15 minutes before transferring to a cooling rack.

8. Evenly poke each cake a few times with a skewer.

9. To make the lemon drizzle, mix the remaining 150g of sugar with the juice of 2 lemons and zest of 1 lemon.

10. Once fully mixed, carefully spoon or pour the drizzle over the top of each cake then leave to fully cool.

11. Enjoy!

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Tips:

1. To zest a lemon, use a lemon zester or the small part of a regular grater and grate the outer yellow skin of the lemon. Make sure you use unwaxed lemons and give them a good wash before using!

2. When poking the holes into the cakes, make sure the hole are evenly distributed and that they stop just before the bottom of each cake. This way, you will have an even flavour.

3. Depending on the size of your lemons, you can slightly alter the ratio of juice and zest to sugar.

4. This recipe should make around 12 muffins, so make sure you fill each muffin case to around 3/4 full. If you under fill they won't fill out the case, and if you over fill they might spill over the sides and will look less neat.

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If you do decide to make these lemon drizzle muffins, I'd love to see your creations!