Lemon Drizzle Muffins

Lemon Drizzle Muffins

Lemon Drizzle Muffins

Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: InternationalDifficulty: Medium


Prep time


Cooking time




To Make Lemon Curd and Drizzle


Total time





An ordinary plain muffin turned into a lemony delight with homemade lemon curd and drizzle that seeps all the way through the cake

What You Will Need
12 hole muffin tray
12 Paper Muffin Cases
Pearl Sugar
Kitchen Thermometer


  • For the Muffins
  • 300 g plain flour

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 120 g demerara sugar

  • 1 egg

  • 2 tbsp sunflower oil

  • 275 ml buttermilk (or make your own) see recipe

  • Pearl Sugar optional to decorate (See Notes)

  • For the Lemon Curd
  • 5 lemons unwaxed …see notes*

  • Zest of 3 lemons

  • 225 ml lemon juice

  • 225 g white castor sugar

  • 3 whole eggs

  • 3 egg yolks

  • 100 g butter cold and cubed

  • pinch of salt

  • For the Drizzle
  • 6 tbsp icing sugar

  • 2 large lemons Juiced


  • For the Lemon Curd
  • Place a saucepan ⅓ filled with water and place over a medium heat to come to the boil
  • In a glass bowl, whisk together the eggs, sugar, and lemon juice.
  • Turn the heat down under the pan of water to a gentle simmer
  • Place the bowl over the simmering water (Do not let the bottom of the glass bowl come in contact with the water) and whisk the ingredients constantly until the mixture becomes thick and coats the back of a wooden spoon
  • The mixture should reach 165°F/74°C.
  • This will take approximately 8/10 minutes.
  • Remove the bowl from heat, if you feel that there are lumps in the mixture from the eggs cooking too quickly, you can pour it through a fine sieve.
  • Throw the butter and lemon zest into the mixture and whisk until the butter has melted.
  • Cover immediately with cling film, making sure the clingfilm lays immediately on top of the curd so a skin doesn’t form,
  • Set aside to cool. You will find the curd thickens as it cools.
  • Once at room temperature, it is ready to use in your muffins.
  • if you are not going to use it straight away, you can place the lemon curd into sterilized jars (see notes) and store in the fridge for up to a week before use.
  • For the Muffins
  • Heat oven to 200C/180C fan/gas 6
  • Line a muffin tray with paper muffin cases
  • In a large bowl whisk the egg lightly and add the sunflower oil and buttermilk.
  • Add the sugar and whisk until completely combined, light and fluffy.
  • In a separate bowl sift the flour and baking powder twice and then add the salt,
  • Now combine both mixtures by gently folding in the dry ingredients as quickly but gently as possible.
  • Be careful not to over-mix the batter as this will make the muffins tough.
  • As soon as there is no trace of flour stop mixing.
  • At this point, you can place the mixture in the fridge to rest up for a few hours if you so wish, but it isn’t essential.
  • Using a tablespoon, ½ fill the muffin cases with the mixture
  • Add 1 teaspoon of Lemon Curd in the middle of the muffin mix, then top the cases up to the top with muffin mix
  • Lightly sprinkle pearl sugar over each muffin (Optional)
  • Place in the hot oven for around 25 minutes, until risen and golden brown.
  • They should feel firm and springy to the touch, and a thin wooden skewer should come out clean (no wet muffin mix) when inserted through the top.
  • For the Drizzle
  • Sieve the icing sugar into a small saucepan and add the lemon juice, gently heat the mixture until the sugar has dissolved and you have a syrup. (Do not let the syrup come to the boil)
  • Remove the muffins from the oven and while they are still hot, pierce the tops all over with a cocktail stick and brush or using a teaspoon, generously drizzle the lemon syrup over the tops of the muffins so the syrup soaks down into the muffins
  • Let the muffins cool before eating and any leftover can be stored in the refrigerator for up to 3 days. Bring them back to room temperature before eating.

Recipe Video


  • Top Tips
  • *Pearl Sugar or Nib Sugar can be bought in most supermarkets from the home baking aisle. An optional way of subsidising this is by crushing up sugar cubes in a freezer bag into small chunks about the size of a small pea.
  • How to unwax Lemons
  • Sterilizing Jars
  • ** You may find that you have some Lemon Curd over.
  • Place it in an air tight container and it will keep in your fridge for up to four weeks. If you want to store it longer, transfer the lemon curd to smaller portion freezer containers, leaving about 1/2-inch of room on the top, for expansion, then freeze it. Using smaller portion containers means you will avoid having to thaw out more than you need. It will keep in the freezer for several months