These Lemon Drizzle Muffins are easy to make, they’re soft and fluffy, the sweetness and citrus are perfectly balanced, and the best part: they’re made with wholesome, nourishing ingredients but they don’t taste healthy! I bet you even already have all the ingredients in your kitchen, too!
When life hands you lemons – make Lemon Drizzle Muffins (this should be my life motto).
One of my all-time favorite snacks is, you guessed it: MUFFINS. They’re so incredibly quick and easy to make, and they’re just delicious! There are so many muffins out there (like my 3-ingredient Banana Oatmeal Muffins and Blackberry Oatmeal Muffins), but Lemon Drizzle Muffins have to be in my top three!
There’s just something nostalgic about the flavor of lemon-baked goods that takes me back to my childhood and just makes me incredibly happy!
BUT, let’s talk about these Lemon Drizzle Muffins and what makes them special, because seriously – they are something special.
Not only are these healthy lemon muffins very quick and easy to make (it takes around five minutes to make the batter and then you pop them in the oven!), they’re also made with simple, healthy ingredients that will nourish your soul and your body.
I know sometimes recipes that get called “healthy” get a bad rap, but I can promise you that these Healthy Lemon Muffins do NOT taste healthy. They taste like regular, delicious muffins, and no one would actually think they’re healthy! So this is the perfect way to sneak some extra health into your children’s bodies (and your own)!
I love meal-prepping muffins to snack on throughout the week because when that sweet tooth kicks in, I want a treat that will actually be beneficial for my body and give me fuel!
So let’s get into the recipe and make some Lemon Drizzle Muffins!
Why you’ll love these Lemon Drizzle Muffins
They’re made with simple, nourishing ingredients: The ingredients used in these muffins are seriously so simple, no fancy ingredients needed! They’re also healthy, each with their health benefits (more on this later).
They’re quick and easy to make: It takes around 35 minutes from start to finish, 5 minutes of which is active work. So mix the batter then sit back to relax till they’re baked to perfection!
They’re made in one bowl: LESS WASHING UP!
They’re light and fluffy and perfectly balanced: These muffins are the perfect texture, and what’s more, the sweetness and citrus flavor are well balanced, neither of which is overpowering.
They’re great for meal-prep: They’re great for meal-prepping as snacks or desserts to enjoy throughout the week.
They’re good for your soul and your body: These lemon drizzle muffins aren’t just good for your body; they’re so delicious that they will make your soul happy too!
What makes these Lemon Drizzle Muffins healthy?
1. Wholemeal Flour: Unlike refined white flour, wholemeal flour used in this recipe retains more nutrients, protein, and fiber, providing a healthier alternative without compromising taste or texture.
2. Minimal Added Sugar: The sweetness in these muffins comes from natural sources like honey or maple syrup, avoiding refined sugars which can spike blood sugar levels. This helps in maintaining stable energy levels throughout the day.
3. Protein-Rich Ingredients: Eggs and yogurt are significant sources of protein in this recipe, contributing to satiety and helping in muscle repair and growth.
4. Healthy Fats: The use of oils like Extra Virgin Olive Oil or Grape Seed Oil, eggs an yogurt adds healthy fats to the muffins, promoting heart health and aiding in the absorption of fat-soluble vitamins.
5. Nutrient-Dense Ingredients: Ingredients like lemon juice, yogurt, and wholemeal flour provide essential vitamins and minerals such as vitamin C, calcium, and potassium, supporting overall health and immunity.
6. Portion Control: By controlling portion sizes and opting for smaller muffins if desired, this recipe encourages mindful eating habits.
7. Versatile Substitutions: The recipe offers versatile substitutions, such as dairy-free alternatives for yogurt and egg replacements for those with dietary restrictions, ensuring inclusivity and adaptability to various dietary preferences.
By incorporating these healthy elements into the recipe, these Lemon Drizzle Muffins not only satisfy cravings but also contribute to a balanced and nourishing diet.
Ingredients and Substitutions:
These are the ingredients you’ll need to make these Lemon Drizzle Muffins. You can find the exact measurements in the recipe card at the bottom of this page.
- Plain Wholemeal Flour: I use whole wheat flour as it contains more nutrients, protein, and fiber compared to refined white flour. You can use all-purpose flour if you wish. Unfortunately, I have not tested this recipe with any other flours, but oat flour might work too.
- Baking Powder: For leavening – makes the muffins rise to perfection.
- Salt: Always add some salt to your baked goods – it balances and enhances the flavors!
- Eggs: To add to the fluffy structure of these Lemon Drizzle Muffins as well as add extra protein and healthy fats! I’ve not tested any substitutes, but you could try chia eggs or flax eggs for an egg-free or vegan lemon muffin.
- Yogurt: Yogurt adds delicious moistness to these muffins without the need for adding an excessive amount of oil or butter. It also adds extra protein and calcium to your diet – BONUS! Try to use a thick yogurt like Greek yogurt or Double Cream yogurt, and make sure that there are no additives or artificial sweeteners. You can use a dairy-free alternative like Soy or Coconut Yogurt to make vegan Lemon Muffins.
- Oil: To make these muffins soft and moist and prevent them from drying out, a bit of oil is needed. To stay on track with the “healthy” aspect of this recipe, I recommend using either Extra Virgin Olive Oil or Grape Seed Oil. Alternatively, you can use Melted Grass-Fed Butter, or Coconut Oil, but this may alter the texture of your muffins.
- Liquid Sweetener: To add sweetness whilst keeping these healthy lemon muffins refined sugar-free, I recommend using a natural liquid sweetener like honey, maple syrup, agave, or date syrup.
- Vanilla Extract: Like salt, vanilla is a MUST in all baked goods – it enhances all the other flavors.
- Lemon Juice: Obviously, you’ll need lemons to make lemon drizzle muffins! I prefer fresh lemon juice.
equipment needed
- Digital Food Scale: To accurately measure your ingredients.
- Muffin Tray: I like to use a silicone muffin tray for easy removal.
- Mixing Bowl: To combine all your healthy lemon muffin ingredients.
- Whisk
- Spatula
How to make Healthy Lemon Drizzle Muffins
Here is a detailed summary of how to make these Healthy Lemon Muffins. I’ve also included some photos, and you can watch the recipe video in the recipe card.
Step one:
Start by preheating your oven so that it’s hot and ready for your muffin batter. Grab your muffin tray and lightly grease it with some cooking spray or butter or insert paper liners. I like to make my own paper liners by cutting squares of parchment paper and then pressing them into the muffin cavities. I make six large muffins, but you can make eight smaller muffins if you prefer.
Step two:
This recipe is made in one bowl! So, start by adding your flour, baking powder, and salt to a mixing bowl and give it a whisk to evenly distribute the ingredients.
Step three:
Next, add in your wet ingredients: eggs, yogurt, liquid sweetener, oil, vanilla, and lemon juice.
Step four:
Whisk the wet ingredients ON TOP of the dry ingredients, ensuring that they are well combined, before folding everything together until just combined. Be careful not to overmix, as this will create dense, chewy muffins.
Step five:
Evenly distribute the batter between 6 muffin cavities for large muffins or 8 muffin cavities for smaller muffins.
Step six:
Place your muffin tray in the oven for 25-30 minutes (25 minutes for smaller muffins, 30 minutes for bigger muffins).
Step seven:
You will know the muffins are ready when the tops are lightly browned and a skewer comes out with just a few moist crumbs.
Step eight:
Allow your muffins to cool in the muffin tray for 5-10 minutes then transfer them to a wire cooling rack.
Step nine:
Combine the honey and lemon juice for the lemon drizzle then divide onto your cooled muffins and enjoy!
Tips and Notes for the best Healthy Lemon Muffins
- Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice rather than bottled juice. This will ensure a vibrant citrus taste that elevates the muffins’ overall flavor profile.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to dense and tough muffins. Mix until just combined to achieve a tender and fluffy texture.
- Proper Greasing: Ensure that your muffin tray is properly greased or lined with paper liners to prevent the muffins from sticking. Alternatively, you can use silicone muffin molds for easy release.
- Check for Doneness: To determine if the muffins are fully baked, insert a toothpick or skewer into the center of a muffin. If it comes out clean or with just a few moist crumbs clinging to it, the muffins are ready. Avoid overbaking to maintain moisture.
- Customization: Feel free to customize these muffins by adding extras such as poppy seeds, chia seeds, or shredded coconut for added texture and flavor. Get creative with mix-ins to suit your taste preferences.
How to Store Lemon Drizzle Muffins
Room Temperature: Store the cooled Lemon Drizzle Muffins in an airtight container or zip-top bag at room temperature for up to 3 days. Ensure they are completely cooled before storing to prevent moisture buildup, which can lead to soggy muffins.
Refrigeration: If you want to extend the freshness of the muffins, you can store them in the refrigerator for up to 1 week. Place them in an airtight container or wrap them individually in plastic wrap to maintain moisture and prevent them from drying out.
Freezing: Lemon Drizzle Muffins can also be frozen for longer-term storage. Once cooled completely, place the muffins in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 3 months.
Thawing: When ready to enjoy, thaw frozen muffins overnight in the refrigerator or on the countertop at room temperature. You can also reheat frozen muffins in the microwave on a low setting until warmed through.
Reviving Stale Muffins: If your muffins have become slightly stale, you can freshen them up by briefly warming them in the oven at 300°F (150°C) for 5-10 minutes. This will help restore their softness and revive their flavor.
By following these storage instructions, you can ensure that your Lemon Drizzle Muffins stay fresh and delicious for whenever you’re ready to enjoy them, whether it’s for breakfast, a snack, or dessert.
FAQ:
Can I Use Different Flours in Place of Wholemeal Flour?
Yes, you can experiment with different flours such as all-purpose flour or oat flour as substitutes for wholemeal flour. However, keep in mind that this may alter the texture and flavor of the muffins slightly.
Can I Make These Muffins Vegan?
Yes, you can make vegan Lemon Drizzle Muffins by using plant-based substitutes for eggs and yogurt. Try using chia eggs or flax eggs as egg replacements and dairy-free yogurt alternatives such as soy or coconut yogurt.
How Can I Adjust the Sweetness of the Muffins?
If you prefer sweeter muffins, you can increase the amount of liquid sweetener such as honey, maple syrup, or agave nectar. Conversely, if you prefer less sweetness, you can reduce the amount of sweetener or opt for a less sweet variety.
Can I Freeze the Muffins After Adding the Lemon Drizzle?
It’s best to freeze the muffins without the lemon drizzle to prevent it from becoming too sticky or soggy during freezing and thawing. You can add the lemon drizzle after thawing the muffins or when you’re ready to serve them.
Are These Muffins Suitable for People with Gluten Sensitivity?
While wholemeal flour contains gluten, you can make these muffins gluten-free by using a gluten-free flour blend or certified gluten-free oat flour as a substitute. Ensure that all other ingredients used are also gluten-free to avoid cross-contamination.
Can I Add Mix-Ins or Toppings to the Muffins?
Absolutely! Feel free to get creative and add mix-ins such as poppy seeds, blueberries, or shredded coconut to the muffin batter for added texture and flavor. You can also top the muffins with a sprinkle of lemon zest or a drizzle of additional honey for extra sweetness.
more easy and healthy muffin recipes for you to make next:
- Healthy Carrot and Banana Muffins (only 5 ingredients!)
- Healthy Banana Blackberry Oatmeal Muffins (made with just 5 ingredients)
- 3 Ingredient Banana Oatmeal Muffins (easy & healthy recipe)
- Easy + Healthy Banana Blueberry Oatmeal Muffins
- Delicious Banana Buckwheat Muffins: Easy & Healthy Recipe
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Healthy Lemon Drizzle Muffins
Ingredients
- 120 g Plain Wholemeal Flour (1 cup)
- 1 tsp Baking Powder
- ¼ tsp Salt
- 2 Eggs
- 120 g Yogurt (½ cup)
- 50 g Olive or Grape Seed Oil (¼ cup)
- 100 g Liquid Sweetener (¼ cup + 1 tbsp)
- 60 g Lemon Juice (¼ cup)
- 1 tsp Vanilla Extract
For the lemon drizzle
- 40 g Liquid Sweetener (2 tbsp)
- 30 g Lemon Juice (2 tbsp)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a muffin tray or line it with paper liners.
- In a mixing bowl, whisk together the wholemeal flour, baking powder, and salt until well combined.
- Add the wet ingredients and whisk ON TOP of the dry ingredients before gently folding with a spatula until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cavities, filling each about 2/3 full.
- Bake in the preheated oven for 25-30 minutes, or until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- While the muffins are baking, prepare the lemon drizzle by mixing together the honey and lemon juice in a small bowl.
- Once the muffins are baked, remove them from the oven and allow them to cool in the muffin tray for 5-10 minutes. Then transfer them to a wire rack to cool completely.
- Drizzle the lemon honey mixture over the cooled muffins and enjoy!
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for longer storage.
