Soft, fluffy and delicious lemon drizzle muffins filled with tangy lemon curd and topped with a streusel topping: what more could you want? These muffins are so easy to make and perfect for springtime.
These muffins are, I think, everything a muffin should be. They’re soft. They’re fluffy. They’re bursting with lemon zest for a sweet, tangy flavour. They’ve got an amazing crumbly streusel topping. And, they’ve got the most delicious lemon curd filling. All topped off with an easy, crunchy lemon drizzle topping. What a list!
These lemon drizzle muffins are so easy to bake. Beginner level. Plus, the lemon curd filling is optional – but if you do add it in, know that my homemade vegan lemon curd recipe requires just a couple of simple ingredients and is ready in five minutes.
Plus, if you have lemon curd left over, you can make these super cute lemon curd biscuits – a huge bonus!
Here’s everything you’ll need to make these muffins:
- All-purpose flour
- Caster sugar
- Baking powder
- Plant-based milk (I used oat milk, but any will work fine)
- Apple cider vinegar
- Oil (a neutral oil such as olive oil or vegetable oil is perfect)
- Lemons (zest and juice)
- Lemon curd (store-bought or homemade)
- Vanilla essence
- Icing sugar
How to make these lemon drizzle muffins
Scroll down to the recipe card for the full ingredient notes and instructions.
Step 1: Preparing Your Oven and Muffin Tin
First things first, let’s get our oven preheated to 180° C (350° F) so it’s ready when we are. While it’s warming up, take a moment to line your muffin tin with your favourite muffin cases. With that done, we’re ready to move on to the next step!
Step 2: Make your streusel topping
To make the streusel topping, simply melt your butter and add the sugars and plain flour. The mixture should resemble breadcrumbs. If it’s too doughy, add a little more flour.
Step 3: Mixing Your Vegan Buttermilk
Grab a jug and pour in your plant-based milk of choice. I tend to use oat milk, but other milk such as almond milk or soy milk will work too. Next, add a splash of apple cider vinegar, and set the jug aside for now. The vinegar will help curdle the milk, giving us a lovely, tangy buttermilk substitute for our muffins.
Step 4: Combining the Dry Ingredients
Now it’s time to prepare our dry ingredients. In a large mixing bowl, combine your flour, baking powder, corn flour, salt, lemon zest, and sugar. Give everything a good whisk to make sure all of the ingredients are evenly distributed.
Step 5: Bringing It All Together
Create a well in the centre of your dry mix and pour in the oil, vanilla extract, and the milk mixture you set aside earlier. Gently mix everything together until just combined, taking care not to overmix the batter.
Step 6: Filling the Cases and Baking
Spoon the batter evenly into your prepared muffin cases and scatter over your streusel topping. Pop them into the oven and bake for 20-25 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Once they’re baked to perfection, allow the muffins to cool for around 10 minutes before turning them out onto a wire rack to cool completely.
Step 7: Preparing the Lemon Curd and Drizzle
While the muffins are cooling, it’s the perfect time to get your lemon curd and lemon drizzle icing ready. The icing is simple – just mix the icing sugar with 4-5 teaspoons of lemon juice, adding one teaspoon at a time, until you reach the desired consistency. This easy homemade lemon curd recipe is so quick (and you could make it beforehand, too!), but a store-bought version will also work fine.
Step 8: Filling and Drizzling
When the muffins have cooled, use an apple corer to remove the centres of the muffins, being careful not to go all the way through. Fill the empty holes with your homemade or store-bought lemon curd. Finally, drizzle your lemon drizzle icing over the top of each muffin, and you’re done!
Enjoy your scrumptious lemon muffins, and don’t forget to share the love (and the recipe) with your friends and family! Happy baking!
Storing your lemon drizzle muffins
The best way to store these muffins is in the fridge in an airtight container for up to 5 days. You could also freeze these muffins for up to 3 months – just defrost them fully in the fridge before serving!
One potential option is to swap out the lemons for another citrus flavour, such as passion fruit. This delicious passion fruit curd is equally easy to make, and would be great with a passion fruit drizzle over the top of the muffins!
Lemon drizzle requires just two ingredients: lemon juice and icing sugar. Take care not to add too much lemon juice or you’ll end up with runny icing that will spread everywhere. Adding a teaspoon at a time and really stirring it in is the best strategy in my experience.
The streusel topping for this recipe is made from vegan butter, light brown sugar, caster sugar, and flour.
Unfortunately, this recipe is not gluten-free. You could swap out the all-purpose flour for a gluten-free blend, but this isn’t a variation I’ve tried.
Yes, these muffins are suitable for freezing for up to 3 months. Defrost fully in the fridge before serving.
If you want to avoid the hole in the top of your muffins, you could add a spoonful of lemon curd in the middle of the batter before baking your muffins. However, I found that the lemon curd spread into the batter when I tried this and it wasn’t as effective as adding the curd after baking.
Other recipes you’ll love
If you like these muffins, we’ve got a lot more where they came from. These vegan chocolate chip muffins have a very similar set of ingredients, while these raspberry muffins and blackberry muffins are bursting with fresh fruity goodness.
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 150g caster sugar
- Pinch of salt
- 80ml vegetable oil
- 200ml plant-based milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 lemon (zest and juice)
- 12 tablespoons lemon curd (2/3 cup)
- 6 tablespoons icing sugar
- 2 tbsp vegan butter
- 2 tbsp caster sugar
- 2 tbsp light brown sugar
- 70g plain flour
- Preheat your oven to 180° C | 350° F and line a muffin tin with your muffin cases.
- Pour your plant-based milk into a jug and add the apple cider vinegar. Set aside for a moment.
- In a large mixing bowl, combine your flour, baking powder, corn flour, salt, lemon zest, and sugar together.
- Make a well in the dry mix, and pour in the oil, vanilla extract, and milk. Combine everything together.
- Spoon the batter into your cases and bake for 20 - 25 minutes, or until a skewer comes out clean once inserted.
- Allow the muffins to cool for around 10 minutes, then turn them out onto a wire rack to cool completely.
- While the muffins cool, make your lemon curd and lemon drizzle (icing sugar plus 4-5 teaspoons of lemon juice, added one at a time).
- Use an apple corer to remove the centres of the muffins (taking care not to go all the way through!
- Fill the empty holes with lemon curd, and then drizzle over your lemon drizzle icing.
These muffins will keep great in an airtight container in the fridge for 4 - 5 days. They can also e frozen.