These James Martin Lemon Muffins are light, fluffy, and packed with fresh citrus flavour. Each bite is soft and tender with a bright lemon aroma and a delicate sweetness that is not overpowering. They are simple to make, perfect for beginners, and ideal for afternoon tea or a quick bake. You can have them ready in just 35 minutes from start to finish.
Ingredients
For the Muffins
- 250g self-raising flour
- 150g caster sugar
- 1 tsp baking powder
- Pinch of salt
- 2 large eggs
- 100g unsalted butter, melted and slightly cooled
- 120ml whole milk
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Lemon Glaze
- 120g icing sugar
- 2 to 3 tbsp fresh lemon juice
- Extra lemon zest for decoration, optional
How to Make James Martin Lemon Muffin
- Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line a 12-hole muffin tin with paper cases and place the tin on the middle shelf so the muffins bake evenly.
- Mix the dry ingredients: In a large bowl, sift together the self-raising flour, baking powder, and salt. Stir in the caster sugar and lemon zest so it is evenly distributed.
- Combine the wet ingredients: In a separate bowl, whisk the eggs, melted butter, milk, lemon juice, and vanilla extract until smooth.
- Make the batter: Pour the wet mixture into the dry ingredients. Gently fold together using a spatula until just combined. Do not overmix, as this can make the muffins dense.
- Fill the cases: Divide the mixture evenly between the paper cases, filling each about two thirds full to allow room for rising.
- Bake: Bake for 18 to 22 minutes until golden and well risen. A skewer inserted into the centre should come out clean.
- Cool: Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze and finish: Mix the icing sugar with enough lemon juice to create a smooth, pourable glaze. Spoon over the cooled muffins and sprinkle with extra lemon zest if desired. Allow the glaze to set before serving.
Tips for the Best Lemon Muffins
Why are my muffins dense?
Overmixing is the most common cause. Fold the batter gently and stop as soon as there are no dry streaks of flour.
How do I get a stronger lemon flavour?
Use freshly grated zest and fresh lemon juice. You can also add a few drops of natural lemon extract for extra intensity.
Why did my muffins sink in the middle?
This can happen if the oven door is opened too early or if the batter was overmixed. Keep the oven closed during the first 15 minutes of baking.
How do I make them extra moist?
Measure the flour accurately and avoid overbaking. Removing them as soon as they are cooked keeps the texture soft and tender.
Serving Suggestions
- Serve warm with a cup of tea or coffee.
- Add a spoonful of lemon curd on the side.
- Top with whipped cream for a simple dessert.
- Dust lightly with icing sugar for a classic finish.
Storage
Room Temperature
Store in an airtight container for up to 3 days. Keep them in a cool, dry place.
Refrigerator
They can be refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.
Freezing
Freeze unglazed muffins for up to 3 months. Wrap individually and store in a freezer-safe bag. Thaw at room temperature and glaze before serving.
Nutrition
- Calories: 260 kcal
- Carbohydrates: 34g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Sodium: 190mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make these muffins without a glaze?
Yes, the muffins are delicious on their own. The glaze simply adds extra sweetness and lemon flavour.
Can I use plain flour instead of self-raising flour?
Yes, replace it with plain flour and add an extra 1½ teaspoons of baking powder.
Can I add blueberries to this recipe?
Yes, fold in 100g fresh blueberries gently before baking for a lemon and blueberry variation.
How do I know when the muffins are done?
Insert a skewer into the centre. If it comes out clean with no wet batter, they are ready.
James Martin Lemon Muffin
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight and fluffy lemon muffins bursting with fresh citrus flavour and finished with a simple lemon glaze.
Ingredients
250g self-raising flour
150g caster sugar
1 tsp baking powder
Pinch of salt
2 large eggs
100g unsalted butter, melted
120ml whole milk
Zest of 2 lemons
3 tbsp fresh lemon juice
1 tsp vanilla extract
120g icing sugar
2 to 3 tbsp fresh lemon juice for glaze
Directions
- Preheat oven to 190°C (170°C Fan). Line a 12-hole muffin tin with paper cases.
- Mix flour, baking powder, salt, sugar and lemon zest in a large bowl.
- Whisk eggs, melted butter, milk, lemon juice and vanilla together.
- Fold wet mixture into dry ingredients until just combined.
- Divide mixture evenly between cases, filling two thirds full.
- Bake for 18 to 22 minutes until golden and cooked through.
- Cool in tin briefly, then transfer to a wire rack.
- Mix icing sugar with lemon juice and spoon over cooled muffins.
Notes
- Do not overmix the batter.
- Use fresh lemon zest for the best flavour.
- Unfrosted muffins freeze well for up to 3 months.
