This Mary Berry Lemon Drizzle Muffins recipe is made with caster sugar, plain flour, bicarbonate of soda, natural yogurt, eggs, melted butter, lemon zest, and lemon curd. It takes 30 minutes and makes 12 servings.
Try More Mary Berry Recipes:
Reasons To Add This Recipe To Your Favorites
- Tangy Flavor: The combination of lemon zest, juice, and curd provides a zesty burst of flavor that perfectly balances the sweetness of the muffins.
- Moist Texture: With the addition of natural yogurt and melted butter, these muffins turn out incredibly moist and tender.
- Easy Preparation: Simple steps and common ingredients make this recipe accessible to all levels of bakers, ensuring a stress-free baking experience.
- Irresistible Drizzle: A delicate lemon drizzle adds a delightful citrusy sweetness, elevating these muffins to a delectable treat for any occasion.
What Is Mary Berry Lemon Drizzle Muffins Recipe?
Mary Berry Lemon Drizzle Muffins are delightful treats made with caster sugar, plain flour, yogurt, eggs, and zesty lemon. They boast a moist texture and a tangy, sweet taste. The name comes from the lemon drizzle topping that gives them their signature flavor.
Mary Berry Lemon Drizzle Muffins Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter melted (and cooled)
- 2 Lemons Zest of
- 12 teaspoon Lemon Curd
For The Lemon Drizzle
- 20 g Caster Sugar
- ½ Lemon Juice of
Instructions For Mary Berry Lemon Drizzle Muffins
- Warm the oven up to 190°c (170° fan/375F/Gas 5). You will need 12 muffin tins with 12 holes.
- Put the plain flour, caster sugar, and bicarbonate of soda in a big bowl and mix them together.
- In a different bowl, mix the yogurt, eggs, and melted butter that has been allowed to cool.
- Mix the dry and wet ingredients together slowly, being careful not to mix them too much.
- Add the lemon zest and mix it in.
- In each muffin tin, put one tablespoon of the batter. Add one teaspoon of lemon curd on top.
- Add the rest of the muffin batter on top, and bake for 18 minutes.
- Put the muffins in the oven while you mix the icing sugar and lemon juice for the drizzle.
- As soon as you take the muffins out of the oven, drizzle them with the lemon glaze.
- Let it cool down for 30 minutes before you eat it.
Recipe Tips
- Use fresh lemons for the zest and juice to ensure a vibrant citrus flavor.
- Don’t overmix the batter to avoid tough muffins; a few lumps are okay.
- Adjust the sweetness of the drizzle to your preference by adding more or less sugar.
- Ensure the melted butter is cooled before adding it to the batter to prevent cooking the eggs.
- Be careful not to overbake the muffins; they should be moist and slightly springy to the touch.
What To Serve With Lemon Drizzle Muffins?
Mary Berry Lemon Drizzle Muffins pair wonderfully with a hot cup of tea or coffee for a delightful breakfast or afternoon treat. They also go well with a dollop of whipped cream or a side of fresh berries for a touch of indulgence.
How To Store Lemon Drizzle Muffins?
- In The Fridge. Store in an airtight container for up to 3 days.
- In The Freezer. To freeze, wrap individually and store for up to 3 months.
How To Reheat Lemon Drizzle Muffins?
- In The Microwave: Place a muffin on a microwave-safe plate and heat for 15-20 seconds on high power.
- In The Oven: Wrap muffins in foil, bake at 350°F (175°C) for 8-10 minutes.
- In The Toaster Oven: Toast muffins on low heat for 3-5 minutes until warm.
FAQs
How Do You Prevent Lemon Drizzle Muffins From Becoming Too Dense?
To prevent lemon drizzle muffins from becoming too dense, avoid overmixing the batter and ensure the leavening agents are fresh and properly measured.
Can I Substitute Greek Yogurt For Natural Yogurt In Lemon Drizzle Muffins?
Yes, you can substitute Greek yogurt for natural yogurt in lemon drizzle muffins. Use an equal amount, but be aware that Greek yogurt tends to be thicker, which may affect the batter’s consistency.
Can I Make Lemon Drizzle Muffins Ahead Of Time?
Yes, you can make lemon drizzle muffins ahead of time. Bake and cool completely, then store in an airtight container at room temperature for up to two days. Add the drizzle just before serving for optimal freshness and flavor.
How Can I Achieve A Stronger Lemon Flavor In My Muffins?
To achieve a stronger lemon flavor in your muffins, increase the amount of lemon zest and juice in the recipe. You can also add a small amount of lemon extract for an extra burst of citrus flavor, but be cautious not to overdo it, as it can become overpowering.
Try More Mary Berry Recipes:
Mary Berry Lemon Drizzle Muffins Nutrition Facts
Amount Per Serving
- Calories: 202
- Fat: 7g
- Saturated Fat1g
- Cholesterol28mg
- Sodium: 107mg
- Potassium: 80mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 14g
- Protein: 5g
- Vitamin A: 1%
- Vitamin C: 15%
- Calcium: 37 mg
- Iron: 2mg
Mary Berry Lemon Drizzle Muffins
Description
This Mary Berry Lemon Drizzle Muffins recipe is made with caster sugar, plain flour, bicarbonate of soda, natural yogurt, eggs, melted butter, lemon zest, and lemon curd. It takes 30 minutes and makes 12 servings.
Ingredients
For The Lemon Drizzle
Instructions
- Warm the oven up to 190°c (170° fan/375F/Gas 5). You will need 12 muffin tins with 12 holes.
- Put the plain flour, caster sugar, and bicarbonate of soda in a big bowl and mix them together.
- In a different bowl, mix the yogurt, eggs, and melted butter that has been allowed to cool.
- Mix the dry and wet ingredients together slowly, being careful not to mix them too much.
- Add the lemon zest and mix it in.
- In each muffin tin, put one tablespoon of the batter. Add one teaspoon of lemon curd on top.
- Add the rest of the muffin batter on top, and bake for 18 minutes.
- Put the muffins in the oven while you mix the icing sugar and lemon juice for the drizzle.
- As soon as you take the muffins out of the oven, drizzle them with the lemon glaze.
- Let it cool down for 30 minutes before you eat it.
Notes
- Use fresh lemons for the zest and juice to ensure a vibrant citrus flavor.
Don’t overmix the batter to avoid tough muffins; a few lumps are okay.
Adjust the sweetness of the drizzle to your preference by adding more or less sugar.
Ensure the melted butter is cooled before adding it to the batter to prevent cooking the eggs.
Be careful not to overbake the muffins; they should be moist and slightly springy to the touch.