Easy lemon muffins

Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. They’re great for elevenses or whenever you need a sweet treat

  • Prep:15 mins
    Cook:30 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 399
  • fat 16g
  • saturates 9g
  • carbs 58g
  • sugars 43g
  • fibre 1g
  • protein 5g
  • salt 0.3g


  • 100g unsalted butter, softened
  • 100g caster sugar
  • 2 eggs, beaten
  • 115g self-raising flour
  • ΒΌ tsp baking powder
  • 2 lemons, zested and juiced
  • 100g yogurt
  • 150g icing sugar
  • 1 lemon, juiced


  1. Line a muffin tin with large muffin cases. Heat the oven to 180C/160C fan/gas 4. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. Spoon tablespoons of the batter into the muffin cases until they’re three-quarters full (you can make up to 8, depending on the case size). Bake for 30 mins or until a skewer comes out clean. Leave on a cooling rack to cool completely.

  2. Meanwhile, make the icing. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing – you may not need all of the juice. Drizzle over the cooled muffins and serve. 

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