Prep Time: 10 minutes | Cook Time: 17 minutes | Total Time: 27 minutes | Yield: 24 standard-sized muffins

Ingredients

Muffins:

3 1/2 cups (250g) all-purpose flour

3 teaspoons baking powder

1 teaspoon baling soda

1/2 teaspoon salt

1 1/3 cup (135g) granulated sugar

4 large eggs

1 1/2 cup yoghurt

12 tablespoons (85g) butter, melted

zest and juice of one lemon (mine yield about 1 tablespoon zest and 1/4 cup juice)

1 teaspoon vanilla extract

 

Lemon Drizzle Topping:

2 cups powdered sugar

4-6 tablespoons lemon juice

Instructions

To make the muffins:

  1. Preheat oven to 350°F. (220°C). Butter 12 muffin cups or line them with liner papers.
  2. In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
  3. In a medium bowl, whisk the eggs with the yoghurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients in to the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over-mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes.

To make the lemon drizzle topping:

  1. In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
  2. When the muffins are cooled, pour the drizzle over the muffins.
  3. Muffins are best the same day as they are made, bu they can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.