James Martin Lemon Muffin recipe takes the beloved flavors of a classic lemon drizzle cake and packs them into a convenient, portable bake. James Martin is famous for his love of butter and bold flavors, and these muffins are no exception. They use melted butter for a rich crumb and are packed with fresh lemon zest. The real magic, however, happens straight out of the oven: a sharp, sugary lemon syrup is spooned over the hot muffins, creating a crunchy, zingy crust that keeps the sponge incredibly moist.
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Why You Will Love This Lemon Muffins Recipe:
- The Crunch: The “drizzle” topping crystallizes as it cools, giving the muffin a sugary, crisp top that contrasts perfectly with the soft sponge.
- Simple “Melt and Mix”: There is no need for electric mixers or creaming butter and sugar. You simply melt the butter and fold the wet ingredients into the dry.
- Intense Lemon Flavor: By using both the zest in the batter and the juice in the syrup, you get a double hit of citrus.
- Lunchbox Friendly: These hold their shape well and stay moist for days, making them perfect for picnics or work snacks.
- Versatile Base: You can easily add poppy seeds or blueberries to this batter without changing the recipe.
James Martin Lemon Muffin Ingredients
The Muffin Batter
- 250g self-raising flour
- 1 tsp baking powder
- 150g caster sugar
- 2 large eggs
- 150ml whole milk (or 75ml milk + 75ml natural yogurt for extra moisture)
- 100g butter, melted and cooled slightly
- 2 lemons, zest only (finely grated)
- 1 tsp vanilla extract
The Drizzle Topping
- 2 lemons, juice only
- 100g granulated sugar (granulated adds a better crunch than caster sugar here)
How To Make James Martin Lemon Muffins
- Preheat: Preheat your oven to 190°C (375°F) / Fan 170°C. Line a 12-hole muffin tray with paper cases.
- Mix Dry Ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the 150g caster sugar and the grated lemon zest.
- Mix Wet Ingredients: In a separate jug, whisk together the eggs, milk (and yogurt if using), vanilla extract, and the melted butter.
- Combine: Pour the wet ingredients into the dry ingredients.
- The Muffin Rule: Stir gently with a spoon or spatula just until the flour is moistened. Do not beat or overmix. It should look lumpy and rough. If you mix until smooth, the muffins will be tough.
- Fill: Divide the batter evenly among the 12 muffin cases. They should be about 3/4 full.
- Bake: Bake for 20 to 25 minutes until risen, golden, and firm to the touch. 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. You want a slushy consistency where the sugar hasn’t fully dissolved (this creates the crunch).
- Drizzle: Remove the muffins from the oven. While they are still hot, prick them all over with a cocktail stick or skewer. Spoon the lemon sugar mixture generously over each muffin, allowing the juice to soak in and the sugar to sit on top.
- Cool: Let them cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Lumps are Good: When making muffins, ignore the instinct to beat the batter smooth. Lumps of flour will disappear in the oven. Overworking the gluten creates heavy, rubbery muffins.
- Zesting: Grate only the yellow part of the lemon skin. The white pith underneath is bitter.
- Room Temperature: Ensure your milk and eggs are at room temperature so they don’t seize the melted butter when mixed.
- Lemon Curd Surprise: For an extra indulgence, put a teaspoon of batter in the case, add a teaspoon of lemon curd, then top with the rest of the batter before baking.
What To Serve With Lemon Muffins?
These muffins are the ideal mid-morning treat. Serve them with a pot of English Breakfast Tea or a Flat White coffee. They also work beautifully as a dessert served warm with a dollop of Clotted Cream or Greek Yogurt and some fresh raspberries on the side.
How To Store Leftovers Lemon Muffins?
- Room Temperature: Store in an airtight container for up to 3 days. The lemon syrup actually helps preserve them and keep them moist.
- Freeze: You can freeze the baked muffins (without the drizzle is best, but with is fine too). Wrap individually in cling film and freeze for up to 2 months. Thaw at room temperature.
How To Reheat Leftovers Lemon Muffins?
- Microwave: A quick 10-15 second blast in the microwave will warm the sponge and make them smell freshly baked.
- Oven: Wrap in foil and warm at 150°C for 5 minutes.
FAQs
Yes, If using plain flour, add 3 teaspoons of baking powder to ensure they rise properly.
James Martin's Saturday Morning
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Check Price: £12.50 »This usually happens if you open the oven door too early or if there was too much raising agent. Resist the urge to peek until at least 20 minutes have passed.
Absolutely, this Lemon Muffins works perfectly with limes (use 3 limes) or oranges (use 1 large orange) for a different citrus twist.
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- James Martin Banana And Walnut Bread
Lemon Muffins Nutrition Facts
Serving Size: 1 muffin
- Calories: 240 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 180mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
James Martin Lemon Muffin
Course: Snacks, Dessert, BreakfastCuisine: British, AmericanDifficulty: Easy12
muffins15
minutes20
minutes240
kcalJames Martin’s Lemon Muffins are a delightful cross between a breakfast muffin and a lemon drizzle cake. The recipe uses a simple “melt and mix” method with plenty of butter to ensure a moist, fluffy crumb. They are finished with a signature crunchy topping made by pouring tart lemon juice and granulated sugar over the muffins while they are still piping hot.
Ingredients
- The Muffin Batter:
250g self-raising flour
1 tsp baking powder
150g caster sugar
2 large eggs
150ml whole milk (or 75ml milk + 75ml natural yogurt for extra moisture)
100g butter, melted and cooled slightly
2 lemons, zest only (finely grated)
1 tsp vanilla extract
- The Drizzle Topping:
2 lemons, juice only
100g granulated sugar (granulated adds a better crunch than caster sugar here)
Directions
- Preheat: Preheat your oven to 190°C (375°F) / Fan 170°C. Line a 12-hole muffin tray with paper cases.
- Mix Dry Ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the 150g caster sugar and the grated lemon zest.
- Mix Wet Ingredients: In a separate jug, whisk together the eggs, milk (and yogurt if using), vanilla extract, and the melted butter.
- Combine: Pour the wet ingredients into the dry ingredients.
The Muffin Rule: Stir gently with a spoon or spatula just until the flour is moistened. Do not beat or overmix. It should look lumpy and rough. If you mix until smooth, the muffins will be tough. - Fill: Divide the batter evenly among the 12 muffin cases. They should be about 3/4 full.
- Bake: Bake for 20 to 25 minutes until risen, golden, and firm to the touch. 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. You want a slushy consistency where the sugar hasn’t fully dissolved (this creates the crunch).
- Drizzle: Remove the muffins from the oven. While they are still hot, prick them all over with a cocktail stick or skewer. Spoon the lemon sugar mixture generously over each muffin, allowing the juice to soak in and the sugar to sit on top.
- Cool: Let them cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Lumps are Good: When making muffins, ignore the instinct to beat the batter smooth. Lumps of flour will disappear in the oven. Overworking the gluten creates heavy, rubbery muffins.
Zesting: Grate only the yellow part of the lemon skin. The white pith underneath is bitter.
Room Temperature: Ensure your milk and eggs are at room temperature so they don’t seize the melted butter when mixed.
Lemon Curd Surprise: For an extra indulgence, put a teaspoon of batter in the case, add a teaspoon of lemon curd, then top with the rest of the batter before baking.
