Mary Berry​ Lemon Drizzle Muffins Recipe

These zesty Mary Berry Lemon Drizzle Muffins are made with self-raising flour, caster sugar, eggs, milk, melted butter, and fresh lemon zest. The result is a light, golden sponge topped with a crunchy, tangy lemon sugar glaze that adds a bright burst of citrus flavor to every bite. This refreshing recipe creates 12 delicious muffins, making it a perfect afternoon tea treat or a sunny breakfast option.

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Mary Berry Lemon Drizzle Muffins Ingredients

For the Muffins:

• 2 1/2 cups self-raising flour
• 1 teaspoon baking powder
• 3/4 cup caster sugar
• 2 large eggs, at room temperature
• 1 cup whole milk
• 1/2 cup unsalted butter, melted and cooled
• Zest of 2 lemons (finely grated)

For the Crunchy Drizzle Topping:

• 1/2 cup granulated sugar
• Juice of 2 lemons (approx. 4-5 tablespoons)

How To Make Mary Berry Lemon Drizzle Muffins

1. Prepare the oven: Preheat your oven to 400°F (200°C). Line a standard 12-hole muffin tin with paper cases.
2. Combine dry ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the caster sugar and the finely grated lemon zest.
3. Mix wet ingredients: In a separate jug, whisk together the eggs, milk, and melted butter until well combined.
4. Create the batter: Pour the wet mixture into the dry ingredients. Stir gently with a metal spoon until just combined. The batter should look lumpy and thick; do not overmix or the muffins will become tough.
5. Bake the muffins: Spoon the batter evenly into the paper cases. Bake for 20 minutes, or until the muffins are risen, golden, and spring back when lightly touched.
6. Add the drizzle: While the muffins are baking, mix the granulated sugar and lemon juice in a small bowl. As soon as the muffins come out of the oven (while they are still hot), spoon the drizzle mixture over the top of each one so the juice soaks in and the sugar forms a crunchy crust.

Recipe TipS

• Zest Carefully: When grating the lemons, stop as soon as you see the white pith underneath the yellow skin. The pith is bitter and can ruin the fresh citrus flavor of the muffin.
• Apply Drizzle While Hot: It is essential to spoon the lemon-sugar mixture over the muffins immediately after they leave the oven. The heat helps the lemon juice absorb into the sponge while leaving the sugar crystals on top for that classic “drizzle” crunch.
• Use Granulated Sugar for Topping: While the muffin batter uses caster sugar (which is finer), use granulated sugar for the topping. The larger crystals provide a better texture and crunch.
• Do Not Overmix: Like all muffin recipes, mix the batter only until the flour disappears. A lumpy batter ensures a soft, fluffy texture.

What To Serve Lemon Drizzle Muffins

These bright citrus muffins pair beautifully with light breakfast or tea-time sides.

• Serve with a cup of Earl Grey tea, which complements the citrus notes perfectly.
• Pair with a bowl of Greek yogurt and fresh blueberries.
• Serve alongside a fruit salad for a refreshing brunch spread.
• Enjoy with a dollop of clotted cream for a richer treat.
• Serve with iced coffee for a cool summer snack.

How To Store Lemon Drizzle Muffins Leftovers

• Refrigerate: Store the muffins in an airtight container at room temperature for up to 3 days. If you live in a very humid climate, you can refrigerate them for up to 5 days, but room temperature is best for maintaining the texture of the crunchy topping.
• Freeze: Wrap the muffins individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. Note that the crunchy sugar topping may soften slightly after freezing and thawing.

Mary Berry Lemon Drizzle Muffins Nutrition Facts

Serving Size: 1 muffin

• Calories: 230 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 4g

Frequently Asked Questions

• Can I use bottled lemon juice? Fresh lemon juice is highly recommended for this recipe. Bottled juice often lacks the bright, zesty flavor needed to cut through the sweetness of the sugar topping. Since you need fresh lemons for the zest anyway, use the juice from them.
• Can I make this as a loaf cake instead? Yes, but the baking time will change significantly. If you pour this batter into a loaf pan, bake at 350°F (175°C) for about 45-55 minutes.
• Why is my topping not crunchy? If the topping isn’t crunchy, you may have used caster sugar instead of granulated sugar, or you may have let the muffins cool down too much before adding the drizzle. The contrast relies on the juice sinking in while the sugar stays on top.

Try More Recipes:

• Mary Berry Lemon Curd Muffins​ Recipe
• Mary Berry White Chocolate And Raspberry Muffins​ Recipe
• Mary Berry​ Raspberry Muffins Recipe