Mary Berry Lemon Drizzle Muffins

There’s something about lemon drizzle that just feels right.
Mary Berry’s Lemon Drizzle Muffins catch that feeling — sharp, sweet, and tender all at once, with a crumb so soft it almost melts.

They’re fast, honest little bakes that taste like sunshine.

Why These Muffins Work So Well

Natural yogurt keeps the muffins light but moist, while melted butter adds richness without making them heavy.
Lemon zest runs through the batter, not just on top, so every bite carries a clean, bright flavor.

And the quick drizzle — poured over while the muffins are still hot — soaks in just enough to make them juicy without being sticky.

Ingredients (And Why They Matter)

• Caster Sugar: Fine enough to blend cleanly — no gritty texture.
• Plain Flour: Gives structure without toughening the crumb.
• Bicarbonate of Soda: Helps the muffins lift and stay airy.
• Natural Yogurt: Moistens the crumb and brings a slight tang.
• Eggs: Essential for binding and soft texture.
• Melted Butter (cooled): Brings richness; cooling it stops it cooking the eggs.
• Lemon Zest: Pure citrus brightness — fresher than bottled extracts.
• Lemon Curd: Sweet-sharp center hidden inside each muffin.
• Sugar + Lemon Juice (for Drizzle): A quick glaze that sharpens and sweetens the finish.

How to Make It

1. Preheat and Prep

Heat the oven to 190°C (170°C fan) or 375°F.

Line a 12-hole muffin tin with paper cases.

2. Mix the Dry

In a big bowl, stir together:

• 200g plain flour
• 140g caster sugar
• 1 teaspoon bicarbonate of soda

3. Mix the Wet

In another bowl, whisk:

• 100ml natural yogurt
• 2 eggs
• 140g melted, cooled butter

4. Bring It Together

Tip the wet ingredients into the dry.

Fold gently. Don’t beat it — lumps are fine.
Stir in the zest of two lemons.

Pro Tip: Overmixing makes heavy muffins — stop folding once the flour just disappears.

5. Fill and Add Lemon Curd

Spoon a tablespoon of batter into each muffin case.
Drop a teaspoon of lemon curd into the middle.
Top off with the remaining batter.

6. Bake

Slide into the oven for about 18 minutes, until risen, golden, and just springy if pressed.

7. Make the Drizzle

While the muffins bake, mix:

• 20g caster sugar
• Juice of half a lemon

8. Drizzle and Cool

As soon as the muffins come out, spoon the lemon drizzle over the tops.

Let them cool in the tin for 30 minutes — they’ll finish soaking up the glaze as they cool.

Pro Tip: Drizzle while they’re hot — otherwise the glaze will just sit on top instead of sinking in.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Muffins too dense	Batter overmixed	Fold gently — a few lumps are fine
Muffins dry out	Overbaked	Start checking at 16 minutes
Drizzle won’t soak in	Muffins cooled before drizzling	Drizzle straight from the oven

What to Serve With It

• Hot cup of English breakfast tea
• A handful of fresh berries
• A dollop of lightly whipped cream
• Dusting of icing sugar right before serving

How to Store and Reheat

Fridge:
Keep muffins in an airtight tin for up to 3 days.

Freezer:
Wrap individually and freeze up to 3 months. Thaw at room temperature or gently warm.

To Reheat:

• Microwave: 15 seconds per muffin
• Oven: 175°C (350°F), wrapped in foil, 8 minutes
• Toaster oven: Low heat for 3–5 minutes

A Quick Bite of History

British lemon cakes started gaining fame in the early 19th century, prized for their freshness at a time when citrus was still rare and expensive.
Mary Berry’s take makes that bright, celebratory flavor something you can enjoy any afternoon — no special occasion needed.

Try More Mary Berry Recipes:

• Mary Berry Lemon And Poppy Seed Loaf Cake
• Mary Berry Lemon And Blueberry Muffins
• Mary Berry Lemon And Elderflower Cake