These zest-packed muffins capture the magic of Mary’s famous loaf cake in a portable, single-serving format. Featuring a soft, citrussy sponge and that signature crunchy sugary top, they are the ultimate bake for lemon lovers looking for a quick teatime fix without the wait of a full roast.
Mary Berry Lemon Drizzle Muffins Ingredients
The Lemon Sponge:
- 250g (9 oz) Self-Raising Flour: The foundation for a high rise.
- 1 teaspoon Baking Powder: Ensures a light, airy crumb.
- 175g (6 oz) Butter, softened: Essential for a cake-like texture (unlike oil-based muffins). Unsalted is preferred.
- 175g (6 oz) Caster Sugar: Fine sugar dissolves best into the creamed mixture.
- 3 Large Eggs: Provides richness and structure.
- 2 tablespoons Milk: Loosens the batter.
- Zest of 2 Lemons: Finely grated. This is where the perfume comes from.
The Crunchy Drizzle:
- Juice of 2 Lemons: Freshly squeezed is mandatory for the sharp tang.
- 100g (3 ½ oz) Granulated Sugar: Do not use caster sugar here; the larger crystals of granulated sugar are required to create the signature “crunch” on top.
How To Make Mary Berry Lemon Drizzle Muffins
- Preheat and Line: Preheat the oven to 180°C (160°C Fan / 350°F). Line a 12-hole muffin tin with paper cases.
- Cream the Butter: Place the softened butter and caster sugar in a large bowl. Beat well with an electric mixer or wooden spoon until the mixture is very pale, light, and fluffy (about 3-5 minutes).
- Add Eggs: Add the eggs one at a time, beating thoroughly after each addition. If the mixture looks like it’s curdling, add a tablespoon of the flour.
- Fold Flour and Flavor: Sift in the self-raising flour and baking powder. Add the finely grated lemon zest. Gently fold these into the batter using a metal spoon.
- Loosen: Stir in the milk to create a smooth batter that drops easily from the spoon (dropping consistency).
- Fill: Divide the batter evenly between the 12 muffin cases.
- Bake: Bake for 20–25 minutes until well-risen and golden. A skewer inserted into the center should come out clean.
- Make the Drizzle: While the muffins are baking, mix the lemon juice and granulated sugar in a small bowl. Do not let the sugar dissolve; it should be a slushy consistency.
- Top and Cool: As soon as the muffins come out of the oven (while piping hot), prick them all over with a cocktail stick. Spoon the crunchy drizzle over each muffin. The juice will sink in, and the sugar will stay on top. Leave to cool in the tin.
Recipe Tips
- The “Hot” Drizzle Rule: You must spoon the topping on while the muffins are steaming hot. The heat helps the lemon juice permeate the sponge instantly while leaving the sugar crystals on the surface for that white, crusted finish.
- Zesting 101: When zesting the lemons, stop as soon as you see white pith. The white pith is bitter and will ruin the delicate flavor of the sponge.
- Granulated vs. Caster: This is the one time you shouldn’t swap sugars. Caster sugar will dissolve into a syrup and disappear. Granulated sugar is essential for the “crunchy” part of the Lemon Drizzle experience.
- Pricking the Sponges: Be generous when pricking the muffins with a toothpick. Go about halfway down into the cake so the tart juice reaches the center, ensuring a moist muffin throughout.
What To Serve With Mary Berry Lemon Drizzle Muffins
- Earl Grey Tea: The bergamot in the tea mirrors the citrus in the muffin.
- Fresh Raspberries: A tart berry side complements the sweet lemon.
- Greek Yogurt: A dollop on the side turns this into a breakfast option.
- Iced Coffee: A refreshing contrast for a summer snack.
How To Store Mary Berry Lemon Drizzle Muffins
- Room Temperature: Store in an airtight container at room temperature for up to 3 days. The lemon syrup actually helps keep them moist longer than standard muffins.
- Freezing: Freeze the baked muffins (with the drizzle applied) in airtight bags for up to 2 months. Thaw at room temperature.
Mary Berry Lemon Drizzle Muffins Nutrition Facts
- Calories: 260 kcal
- Carbohydrates: 38g
- Fat: 12g
- Protein: 4g
- Sugar: 24g
Nutrition information is estimated per muffin.
FAQs
Can I use bottled lemon juice?
Fresh is infinitely better here. Bottled juice lacks the vibrant, floral acidity needed to cut through the sugar and butter.
Why did my toppings turn into syrup?
You likely mixed the sugar and juice too early. Mix them immediately before spooning over the muffins so the sugar remains crystalline.
Can I use limes instead?
Yes! Lime drizzle muffins are delicious. Swap the lemons for 3 limes (as they are smaller) for a “mojito” style twist.
Try More Recipes:
- Mary Berry Raspberry Muffins Recipe
- Mary Berry Lemon Curd Muffins Recipe
- Mary Berry Chocolate Chip Muffins Recipe
Mary Berry Lemon Drizzle Muffins Recipe
Description
A portable version of the baking queen’s classic loaf, featuring a tender lemon sponge soaked in tangy syrup and finished with a sugary crust.
Ingredients
Instructions
- Preheat oven to 180°C (350°F).
- Cream butter and caster sugar until pale.
- Beat in eggs one at a time.
- Fold in flour, baking powder, and zest.
- Stir in milk.
- Fill muffin cases and bake 20-25 mins.
- Mix lemon juice and granulated sugar.
- Prick hot muffins and spoon over drizzle.
- Cool in tin.
Notes
- Apply drizzle while muffins are hot.
- Use granulated sugar for crunch.
- Do not overmix the batter once flour is added.
Mary Berry Lemon Drizzle Muffins Recipe
