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Mary Berry Lemon Drizzle Muffins Recipe

Mary Berry Lemon Drizzle Muffins recipe
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Think of these not just as muffins, but as miniature lemon drizzle cakes. Unlike American-style muffins, which can sometimes be dense or bread-like, Mary Berry Lemon Drizzle Muffins lean towards a lighter, sponge-like texture.

They are defined by two distinct stages: the baking of a lemon-infused sponge and the post-bake application of a “drizzle”—a mixture of granulated sugar and fresh lemon juice. This drizzle seeps into the warm muffin, keeping the inside incredibly moist while forming a crisp, crystallized shell on top. It is a texture contrast that makes this recipe iconic in British baking.

Ingredients

  • Self-Raising Flour: This ensures a good rise without the hassle of measuring baking powder.

  • Butter (Softened): Unsalted is best so you can control the sodium, but slightly salted works too. It must be at room temperature.

  • Caster Sugar: For the batter. Its fine crystals dissolve easily for a light texture.

  • Eggs: Large, fresh eggs at room temperature help the emulsion.

  • Fresh Lemons: You will need both the zest (for the sponge) and the juice (for the drizzle). Do not use bottled juice; it lacks the floral notes of fresh citrus.

  • Milk: A splash helps loosen the batter to the perfect dropping consistency.

  • Granulated Sugar: Specifically for the drizzle topping. The larger crystals provide that essential crunch.

Instructions

  1. Preheat and Prep: Start by heating your oven to 180°C (160°C Fan / 350°F / Gas 4). Line your muffin tin with paper cases.

  2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy. This incorporates air, which is the secret to a light muffin.

  3. Add the Eggs: Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.

  4. Flavor and Fold: Add the finely grated lemon zest. Sift in the remaining flour and gently fold it into the mixture using a large metal spoon or spatula. Be careful not to knock out the air.

  5. Adjust Consistency: If the batter feels too stiff, stir in the milk. The batter should drop reluctantly from the spoon.

  6. Bake: Divide the mixture evenly among the muffin cases. Bake for 20–25 minutes until risen, golden, and springing back when touched.

  7. Make the Drizzle: While the muffins are in the oven, mix the granulated sugar and fresh lemon juice in a small bowl. It should be a runny paste, not a thick icing.

  8. Drench: As soon as the muffins come out of the oven, prick them all over with a skewer. Spoon the drizzle over the hot muffins. Let them cool in the tin for a while before moving to a wire rack.

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-drizzle-muffins/