When life hands you lemons 🍋, you absolutely need to make these Simple Lemon Muffins! They’re delicious, with a melt-in-your-mouth cake-y crumb and a to-die-for lemon drizzle. Not so sweet that you couldn’t have them for breakfast (whaaat? We’re on our vacaciones! 🤷🏻♀️), but sweet enough to go really well with afternoon tea or coffee. Either way, we highly recommend making a batch of these for the weekend!
Makes 12 muffins
1 1/4 cups (250 g) granulated sugar
1 cup and 1 tbsp (250 g) butter at room temperature
Zest of three lemons
1/4 cup freshly squeezed lemon juice
2 tbsp baking powder
2 cups (250 g) all purpose flour
For the lemon drizzle topping:
1 cup (125 g) powdered sugar
2-3 tablespoons freshly squeezed lemon juice
Preheat oven to 350 F (180 C).
Butter a muffin tin or line with muffin cups.
In a large bowl, mix together the butter and sugar until creamy.
Add the eggs, lemon zest and lemon juice and beat until just incorporated. Sift in the flour and baking powder and mix until just combined. Don’t overbeat, otherwise you lose the fluffiness in the muffin!
Divide evenly into the muffin cups, they should be almost full. Bake 20-23 minutes or until the edges are golden and an inserted toothpick comes out clean. Let cool a bit and then transfer to a wire rack to cool completely.
Place the powdered sugar in a bowl and add the lemon juice a tablespoon at a time, whisking until you have a pourable consistency. When the muffins have cooled completely, drizzle the topping over the muffins, about a teaspoon per muffin.