Lemon Muffins

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.

Love muffins?

Try our other fabulous flavours, too:

• Orange and Poppy Seed Muffins

• Banana and Choc Chop Muffins

• Blueberry Muffins

• Raspberry and White Choc Muffins.