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lemon muffins
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5 from 2 votes

Lemon Muffins

Zesty, light and fluffy lemon muffins.
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Course: Dessert
Cuisine: Australian
Keyword: lemon muffins
Servings: 12 muffins
Calories: 293kcal



  • 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.



Calories: 293kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 71mg | Potassium: 88mg | Fiber: 1g | Sugar: 17g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg