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Lemon Drizzle Muffins

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Cook Time 20 minutes
Resting Time 5 minutes
Total Time 25 minutes

Ingredients
  

For the muffins:

  • 2 cups 250 g all-purpose flour
  • 1 cup 200 g granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs room temperature
  • 3/4 cup 180 ml milk, room temperature
  • 1/2 cup 120 ml neutral oil (such as canola or sunflower) or melted butter
  • 1/3 cup 80 ml fresh lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest from 2–3 lemons
  • 1 teaspoon vanilla extract
  • Optional: 1 tablespoon poppy seeds

For the lemon drizzle (soak):

  • 1/4 cup 60 ml fresh lemon juice
  • 1/4 cup 50 g granulated sugar

For the glaze (optional but lovely):

  • 1 cup 120 g powdered sugar
  • 2 –3 tablespoons fresh lemon juice

Instructions
 

  • Prep your pan and oven: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  • Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. If using poppy seeds, whisk them in now.
  • Combine wet ingredients: In a separate bowl or large measuring jug, whisk eggs, milk, oil (or melted butter), lemon juice, lemon zest, and vanilla until smooth.
  • Bring the batter together: Pour the wet ingredients into the dry.Stir gently with a spatula until just combined. A few small lumps are fine. Do not overmix or the muffins will be tough.
  • Fill the muffin cups: Divide the batter evenly among the cups, about 3/4 full. For taller domes, rest the filled pan for 5–10 minutes before baking.
  • Bake: Bake for 16–20 minutes, or until the tops are lightly golden and a toothpick comes out with a few moist crumbs, not wet batter.
  • Make the lemon drizzle: While the muffins bake, stir the lemon juice and sugar together until the sugar starts to dissolve.No need to heat it.
  • Soak while warm: As soon as the muffins come out, poke each one a few times with a toothpick. Spoon 1–2 teaspoons of the lemon drizzle over each muffin so it soaks in. Let them cool in the pan for 5 minutes, then move to a rack.
  • Glaze (optional): Once the muffins are cool, whisk powdered sugar with just enough lemon juice to make a thick, pourable glaze.Drizzle over the tops and let it set.
  • Serve: Enjoy slightly warm or at room temperature. The flavor deepens by the next day.