Lemon Drizzle Muffins


Wonderfully moist, full of zesty lemon flavour with a crunchy sugar topping, lemon drizzle cake in muffin form.


Lemon Drizzle Muffins

(makes 6 muffins)


  • 125g self-raising flour
  • 1/2 tsp baking powder
  • 75g caster sugar
  • 60g ground almonds
  • 1 egg, beaten
  • 100ml milk
  • 50ml lemon-infused oil (try this one)
  • 1 lemon, zest
  • sugar nibs, to decorate

(for the drizzle)

  • 1 lemon, juice
  • 1 tbsp caster sugar
  1. Place all the dry ingredients in a bowl including flour, baking powder, sugar and ground almonds.
  2. In a jug place the egg, milk, oil and lemon zest and whisk together.
  3. Add the wet ingredients to the dry and mix till just combined, spoon into muffin cases and sprinkle with sugar nibs generously.
  4. Bake for 20 minutes at 180oC until golden brown. Whilst cooking, place the lemon juice and sugar in a saucepan, heat gently to dissolve the sugar and then bring to the boil, boil for 2 minutes.
  5. Once the muffins are cooking pour over a little of the syrup and leave to soak in.



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