Mary Berry Lemon Drizzle Muffins

This easy recipe for Mary Berry’s Lemon Drizzle Muffins is a delicious treat perfect for any time of the day. These light and zesty muffins are quick to make using common ingredients like eggs and buttermilk. Enjoy their delightful lemon flavor topped with a smooth, tangy glaze for an irresistible finish!

Ingredients Needed

For the Muffins:

• 3 cups (375g) plain/all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup (150g) caster/granulated sugar
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon

For the Glaze:

• 1 cup (125g) icing/powdered sugar
• 1 – 2 tablespoons fresh lemon juice

How To Make Lemon Drizzle Muffins

1. Preheat the oven: Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
2. Combine dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the eggs and sugar until thick and lighter in color. Add the buttermilk, oil, lemon juice, lemon extract, vanilla, and zest, and whisk until combined.
4. Combine ingredients: Add the dry ingredients in thirds, folding in until just combined. Do not overmix.
5. Fill muffin cases: Divide the batter evenly between the 12 muffin cases and bake for 15 – 20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool muffins: Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.
7. Prepare the glaze: In a small mixing bowl, mix the icing sugar and lemon juice until smooth and combined. If needed, add more lemon juice to reach the desired consistency.
8. Glaze muffins: Drizzle the glaze over the cooled muffins, top with extra lemon zest if desired, and allow to set.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature. This helps the batter mix more smoothly and creates a better texture.
• Don’t Overmix the Batter: Mix just until the dry ingredients are combined. Overmixing can make the muffins tough instead of light and fluffy.
• Check for Doneness: Use a toothpick to test if the muffins are done. It should come out clean or with a few moist crumbs, not wet batter.
• Let Them Cool Completely: Allow the muffins to cool fully before adding the glaze. This prevents the glaze from melting and helps it set nicely on top.

How To Store Leftovers?

• Refrigerate: First, let the leftover lemon drizzle muffins cool until they reach room temperature. Then, place them in an airtight container. They will stay fresh in the fridge for up to 3 days.
• Freeze: To freeze, wrap each muffin tightly in plastic wrap and place them in a freezer bag or airtight container. They can be frozen for up to 3 months. To thaw, take the muffins out of the freezer and let them sit at room temperature for about 1 hour before serving.

Nutrition Facts

Serving Size: 1 muffin (makes 12 muffins)

• Calories: 150
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 130mg
• Potassium: 80mg
• Total Carbohydrate: 23g
• Dietary Fiber: 0g
• Sugars: 10g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Carrot Cake Muffins
• Mary Berry Pork And Apple Casserole
• Mary Berry Apple Crumble Cake
• Mary Berry Honey Cake