Zesty Lemon Drizzle Muffins Recipe: Bright Breakfast Joy

Whipping up a batch of delectable lemon drizzle muffins promises pure culinary delight for anyone seeking a zesty treat.

Soft, pillowy textures merge with bright citrus notes in this irresistible bake.

Sweet crumbs infused with tangy lemon create a perfect balance of flavors.

Each muffin carries a delicate glaze that sparkles with citrusy brilliance.

Bakers of all skill levels can master this simple yet sophisticated recipe.

Light and moist, these muffins bring sunshine to your kitchen table.

You’ll want to savor every crumbly, lemony bite of this delightful morning indulgence.

Why Mary Berry Lemon Drizzle Muffins Are So Lively

• Burst with Citrus Flavor: Lemon zest and lemon curd create a vibrant, tangy explosion that wakes up your taste buds and brings sunshine to your plate.
• Super Simple Baking Adventure: Requires basic ingredients and straightforward mixing technique, perfect for bakers of all skill levels, from beginners to seasoned pros.
• Surprise Inside Treat: The hidden pocket of lemon curd adds a delightful unexpected twist, making each bite a delicious discovery that will surprise and delight everyone.
• Perfect for Sharing: These moist, zesty muffins are ideal for weekend brunches, afternoon tea, potlucks, or casual gatherings where you want to impress without complicated preparation.

Ingredients For Mary Berry Lemon Drizzle Muffins

• All-Purpose Flour: A base that provides structure and texture to the muffins.
• Granulated Sugar: Adds sweetness and helps with the golden brown color.
• Bicarbonate of Soda: Helps the muffins rise and creates a light, fluffy texture.

• Natural Yogurt: Brings moisture and a slight tanginess to the muffin batter.
• Eggs: Bind the ingredients together and contribute to the muffins' rich texture.
• Unsalted Butter: Provides richness and a smooth, tender crumb.
• Lemon Zest: Adds bright, citrusy flavor and aromatic notes to the muffins.

• Lemon Curd, Lemon Juice, Powdered Sugar: Create a sweet and tangy drizzle that enhances the muffins' lemony flavor and adds a delightful glaze.

How To Bake Mary Berry Lemon Drizzle Muffins

Step 1: Warm Up The Oven

Crank your oven to 190C (170C fan) or 375F, getting it nice and toasty for the muffins.

Step 2: Prepare Muffin Homes

Line your muffin tin with paper cases, creating cozy little spots for your muffins.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Bicarbonate of soda

Whisk these together until they’re perfectly blended.

Step 4: Create Wet Mixture

• Plain yogurt
• Eggs
• Cooled melted butter

Whisk until smooth and well incorporated.

Step 5: Combine Mixtures

Gently fold the wet ingredients into the dry mixture. Sprinkle in fresh lemon zest and mix until just combined – don’t overmix!

Step 6: Fill Muffin Cases

Spoon batter into the prepared cases, adding a dollop of lemon curd in the middle. Cover the curd with more batter.

Step 7: Bake To Perfection

Pop the tin into the preheated oven and bake for 18 minutes. Look for a golden top and risen texture.

Step 8: Prepare Zesty Drizzle

While muffins are baking, whip up a tangy lemon drizzle.

Step 9: Add Drizzle Finish

The moment muffins come out of the oven, drizzle them with the zesty mixture.

Step 10: Cool And Enjoy

Let the muffins rest in the tin for 30 minutes before diving in and savoring each lemony bite.

Top Tips For Mary Berry Lemon Drizzle Muffins

• Zest Maximizing: Grate lemon zest before juicing to capture maximum citrus flavor and aroma.
• Curd Placement: Add lemon curd in the middle for a delightful surprise center in each muffin.
• Prevent Sinking: Dust lemon curd with a little flour to stop it from sinking during baking.
• Temperature Tip: Let ingredients reach room temperature for smoother, more even mixing.
• Storage Solution: Store muffins in an airtight container for up to 3 days to maintain freshness.

Tasty Variations On Mary Berry Lemon Drizzle Muffins

• Gluten-Free Lemon Muffins: Replace wheat flour with almond or coconut flour for a celiac-friendly version, ensuring the same zesty flavor.
• Vegan Citrus Muffins: Substitute eggs with flax eggs, use plant-based yogurt, and swap butter for coconut oil to create a dairy-free alternative.
• Low-Sugar Lemon Treat: Use stevia or monk fruit sweetener instead of sugar, and reduce lemon curd quantity for a lighter, less caloric option.
• Blueberry Lemon Combo: Add fresh blueberries to the batter for a fruity enhancement that complements the tangy lemon notes.

Good Pairings With Mary Berry Lemon Drizzle Muffins

• Pair Zesty Herbal Tea: Complement the bright lemon flavors with a delicate chamomile or lavender tea, creating a refreshing and soothing combination that enhances the muffins' citrusy notes.
• Match Creamy Mascarpone Spread: Top the muffins with a light mascarpone cheese mixed with a touch of honey, adding a luxurious creamy texture that balances the tangy lemon drizzle.
• Serve Chilled Vanilla Yogurt: Dollop a scoop of cold vanilla yogurt alongside the warm muffins, providing a cool contrast and bringing out the subtle sweetness of the baked treat.

How To Store Mary Berry Lemon Drizzle Muffins Well

• Store muffins in an airtight container in the refrigerator for up to 3 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent them from drying out.
• Place cooled muffins in a freezer-safe container or ziplock bag. Freeze for up to 2 months. Separate layers with parchment paper to prevent sticking.
• Remove frozen muffins and let them sit at room temperature for 1-2 hours. Alternatively, microwave each muffin for 15-20 seconds until warm and soft.
• Warm muffins in the oven at 160C for 5-7 minutes or microwave for 10-15 seconds to restore their fresh-baked texture and revive the lemon flavor.

Common Questions About Mary Berry Lemon Drizzle Muffins

• Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works perfectly and adds extra richness to the muffins. Just ensure it’s plain and unsweetened.

• How do I know if I'm overmixing the batter?

Stop mixing when ingredients are just combined. Overmixing can make muffins tough and dense, so fold gently until no dry flour remains.

• Is lemon curd necessary for the recipe?

No, you can skip the lemon curd if you don’t have it. The muffins will still be delicious with the lemon zest and drizzle providing citrus flavor.

• Can I freeze these muffins?

Absolutely! Wrap each muffin individually in plastic wrap, then store in a freezer bag. They’ll keep well for up to 3 months.

Lemon Drizzle Muffins Recipe

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4.8 from 21 reviews

• Total Time: 28 minutes
• Yield: 12 1x

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Description

Zesty lemon drizzle muffins bring sunshine to breakfast tables with their tangy, moist crumb. Dripping with sweet-tart glaze, these delightful treats promise pure morning bliss you’ll savor to the last crumb.

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Ingredients

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Main Ingredients:

• 200 grams (7.05 ounces) plain flour
• 140 grams (4.94 ounces) caster sugar
• 2 eggs
• 100 milliliters (3.38 fluid ounces) natural yogurt
• 140 grams (4.94 ounces) melted (cooled) butter

Lemon Components:

• Zest of 2 lemons
• Juice of 1 lemon

Topping/Finishing Ingredients:

• 20 grams (0.71 ounces) caster sugar
• 12 teaspoons lemon curd
• 1 teaspoon bicarbonate of soda

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Instructions

1. Heat the oven to 190C (170C fan) / 375F and prepare a 12-hole muffin tin with paper liners.
2. Combine dry ingredients in a large mixing bowl, creating a smooth, even mixture.
3. In a separate bowl, thoroughly blend yogurt, eggs, and cooled melted butter until well incorporated.
4. Gently fold wet ingredients into dry ingredients, taking care not to overmix.
5. Incorporate lemon zest into the batter, distributing evenly.
6. Fill muffin cases halfway with batter, then add a small dollop of lemon curd in the center.
7. Cover lemon curd with remaining batter, ensuring each muffin case is approximately three-quarters full.
8. Place muffin tin in preheated oven and bake for 18 minutes until tops are golden and risen.
9. While muffins are baking, prepare the lemon drizzle mixture in a small bowl.
10. Immediately after removing muffins from oven, generously drizzle the lemon syrup over the hot surfaces.
11. Allow muffins to rest in the tin for 30 minutes, enabling them to set and cool gradually.

Notes

• Fold ingredients gently to maintain a light, fluffy texture and prevent dense muffins.
• Add extra lemon zest for more intense citrus flavor, perfect for lemon lovers.
• Swap yogurt with dairy-free alternatives like coconut or almond yogurt for a vegan-friendly version.
• Store muffins in an airtight container at room temperature for up to three days to keep them moist and fresh.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 238 kcal
• Sugar: 17 g
• Sodium: 106 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg