Lemony Lemon Muffins

Updated: Aug 31, 2018

Turn a classic cake into an indulgent muffin, packed full of lemony zing. These dairyfree lemon muffins are perfect for afternoon tea! They’re very simple and very easy to make.


2 1/2 cups plain flour

1/2 cup caster sugar

1 tbsp baking powder

1/2 tsp salt

1 1/2 lemons (juice and zest)

1 1/4 cups soya milk

1/2 cup olive oil

1 large egg

1 1/2 tsp vanilla extract

Lemon Topping

1/2 lemon (juice)

1/2 cup caster sugar


Preheat the oven to 200C/400F/Gas Mark 6. Line a muffin tin with paper cases. Mix flour, sugar, baking powder, salt and lemon zest. In another bowl whisk the soya milk, olive oil, egg, lemon juice and vanilla extract. Pour wet ingredients into the dry and beat until smooth. Spoon the mixture into the pre-prepared muffin cases. Bake for 20 minutes, or until a skewer inserted into muffin comes out clean.

While they are cooking make the lemon topping. Whisk lemon juice and sugar. When muffins come out of oven, poke a couple of holes in each muffin with a skewer/toothpick. Carefully drizzle spoonfuls of the lemon topping over them. Let them cool for 10 minutes in the muffin tin to let the lemon topping absorb. Enjoy!

Notes – we made 18 muffins from our mixture, depends on the size of your muffin tin and paper cases. Lemon topping can aslo be made into a warm lemon syrup topping. In a pan heat lemon and sugar for 5 mins, drizzle over muffins.

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Ranked # 2919

Nominated 2018