Lemon Muffins Recipe

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5 from 2 votes

Zesty, light and fluffy lemon muffins.

Prep Time20

Cook Time17

Total Time37

Course: Dessert

Cuisine: Australian

Servings: muffins

Calories: 293kcal

Author: Libby Hakim

Ingredients

Muffins

2 ½ cups SR flour
¾ cup caster sugar
½ 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)
¼ cup milk
½ cup greek or natural yoghurt (unsweetened)
¼ cup vegetable oil
90 grams butter (melted)
2 eggs (beaten)
⅓ cup lemon juice (freshly squeezed) (from approximately one lemon)
2 teaspoons fresh lemon zest (from approximately one lemon)

Icing

⅓ cup icing sugar
1 - 1 ½ teaspoons lemon juice
pinch lemon zest
1 slice lemon

Instructions

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.

Video

Notes

Storing:

You can keep enjoying them for a couple of days. Store them in an airtight container. I like to freshen mine in the air fryer for a few minutes before eating.

Freezing:

These muffins are also perfect for freezing and should last a few months in the freezer if you wrap them well.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition