12 Lemon Muffins with a Lemon Drizzle
Updated: Jul 17, 2019
If you love a lemon drizzle cake then you'll love these lemon muffins that are very similar, and are finished off with a lemon drizzle.
When I make my lemon muffins I always buy organic lemons. That is because firstly, they are not that much more expensive than those that are not organic, and secondly, because I really don't want a smorgasbord of chemicals in or on my lemon muffins when I use the lemon zest.
The humble lemon can be used in so many different baking recipes as well as in drinks, candy, and healthy meals. There is nothing better than the sharp tangy taste of a lemon in cooking or baking, and of course, if you have a glut of lemons you can always preserve them for later in the season when they are not plentiful.
Lemons are also great for getting that liver a cleanse and also used for weight loss. It is one staple fruit that no household should ever be without.
The lemon drizzle is optional of course, but it does leave the lemon muffins really tangy and gorgeously moist. The downside to this recipe is that it uses icing sugar or powdered sugar as it is also know. However, you don't have to use it if you don't want to.
So here is the recipe for lemon muffins. The crumb is moist, and the taste delicately tangy without being too acidic or overpowering.
Lemon Muffins with a Lemon Drizzle
1 3/4 cups almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup mashed banana or unsweetened applesauce
2 large eggs
3/4 cup yogurt
6 tablespoons butter, melted
zest and juice of one lemon
* Drizzle lemon muffins with the lemon drizzle (see recipe below)
Add the almond flour, baking powder, baking soda and salt into a bowl
Mash the banana or if you are using applesauce add to a second bowl
Mix the fruit with the eggs, yogurt, butter and lemon zest
Add dry ingredients to the egg and fruit mixture
Mix but don't over mix
Bake at 180 C or 350 F for 15 minutes or until cooked
Lemon Drizzle Recipe
lemon zest and juice from 2 lemons
6 tablespoons icing sugar (powdered sugar)
Heat lemon juice over a medium heat for about 1 minute
Remove from heat and add icing sugar
Stir to mix and then drizzle over lemon muffins