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A wire cooling rack holds a pile of golden brown lemon muffins; nearby are a muffin tin, a bowl of lemon wedges, and a small bowl of syrup, all on a green surface.
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Moist Lemon Muffins

These lemon muffins are so moist and so good, you'd never guess they take one bowl and about 35 minutes to make.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: British
Servings: 12
Calories: 150kcal
Author: Mimi Harrison

Ingredients

  • 2 lemons
  • 100 g baking margarine, Stork, or very soft butter
  • 100 g caster sugar
  • 100 g natural yoghurt
  • 2 medium eggs
  • 125 g self-raising flour

For the drizzle:

  • 2 tbsp caster sugar
  • Juice of half a lemon
Metric - US Standard

Instructions

  • Preheat the oven to 160°C fan, Gas 4. Line a cupcake tin with shallow paper fairy cake cases or cupcake cases (not large muffin cases).
  • Finely grate the lemon zest, place in a mixing bowl and add all the other cake ingredients. Beat well until smooth, then divide between the cake cases — they will be about ¾ full.
  • Bake for 18-20 minutes until golden brown. Prick the tops with a cocktail stick while still hot.
  • Cut 1 lemon in half and squeeze the juice into a small bowl, add the sugar and stir well. Spoon over the muffins while hot from the oven and leave to cool.

Notes

  • It's worth adding the lemon drizzle for an extra lemony boost, but omit if you prefer. 
  • Prick each muffin at least 5 to 6 times while they're steaming hot so the syrup gets all the way to the centre.
  • Make sure your spread is room temperature or butter is really soft, you should be able to push your finger easily through it.
  • Use small cupcake cases for these lemon muffins.
 

Nutrition

Calories: 150kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Sugar: 11g