If you’re looking for a lemon fix, these Lemon Muffins are sure to please.
Packed with lemon juice, lemon zest and another fabulous lemon-y ingredient, they’re sweet, fluffy… and oh-so delicious.
Lemon, lemon and more lemon
If you’re going to have lemon muffins, you can’t have enough lemon packed into these little treats in my book.
These muffins have lemon juice, lemon zest and lemon myrtle included in the ingredient list.
(Note though that the lemon myrtle can be replaced with extra lemon zest if you don’t have lemon myrtle.)
Lemon myrtle is a wonderful native Australian ingredient, with the leaves of the Lemon Myrtle tree harvested and dried.
It’s been used for thousands of years as an indigenous bush medicine and flavouring and is one of the most popular native ingredients today. If you’ve tried it you know why. That powerful lemon flavour is hard to capture in words.
Making your muffins
The recipe card at the end of the post goes through all of the ingredients, measurements and step-by-step instructions.
But I’m just going to run through the process here too and emphasise a few points.
You’ll need standard muffin tins to make this recipe, and you’ll end up with 12 muffins.
Next, you simply need to add the dry ingredients to the mixing bowl, and then all the wet ingredients. Don’t over mix. Mix just enough to combine.
Spoon the mixture into greased muffin tins and into the oven they go!
This recipe requires you to lower the temperature of the oven after 5 minutes, so set a timer so you don’t forget!
Once the muffins are baked and then cooled, you then mix up the icing and dob a little on top with a small lemon wedge to garnish. The trick here is to make sure the icing is very thick in consistency and will hold its shape rather than running off the top of the muffin.
Try our other fabulous flavours, too:
- 2 1/2 cups SR flour
- 3/4 cup caster sugar
- 1/2 cup desiccated coconut
- 1 tablespoon lemon myrtle (dried leaf) (or add an extra teaspoon of fresh lemon zest to wet ingredients if you don't have this ingredient available)
- 1/4 cup milk
- 1/2 cup greek or natural yoghurt (unsweetened)
- 1/4 cup vegetable oil
- 90 grams butter (melted)
- 2 eggs (beaten)
- 1/3 cup lemon juice (freshly squeezed) (from approximately one lemon)
- 2 teaspoons fresh lemon zest (from approximately one lemon)
- 1/3 cup icing sugar
- 1 – 1 1/2 teaspoons lemon juice
- pinch lemon zest
- 1 slice lemon
- Pre-heat oven to 220 degrees celsius (fan-forced).
- Sift flour into large mixing bowl. Add sugar, coconut and lemon myrtle and stir to combine.
- Add remaining muffin ingredients, and stir gently to combine. Don't over-stir.
- Prepare muffin tin by greasing well or spraying with oil.
- Spoon mixture into tins, and place into oven.
- Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). Bake for a further 10-12 minutes (or until a metal skewer inserted into a muffin comes out clean).
- Remove from oven and allow to cool.
- Mix icing sugar, lemon juice and lemon zest together, adding juice slowly and using just enough to form a thick paste.
- Cut lemon slice into 12 small wedges.
- Place a small dob of icing on each muffin and a lemon wedge.