When life gives you lemons…

These yummy lemon muffins are made with yoghurt rather than butter, which gives them a lovely squidgy texture. And the best bit… they’re filled with lemon curd so when you bite in you get a zingy lemon centre oozing out! I’ve tried these a couple of times now and they also work really well when iced and topped with edible flowers.


  • 350g self raising flour
  • 150g caster sugar
  • Zest of 1 lemon
  • Juice of 2 lemons (plus extra if making your own icing)
  • 250g natural yoghurt
  • 125ml vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 6 tbsp lemon curd (for a recipe on how to make your own lemon curd, see my meringue recipe here!)
  • 2 tbsp icing sugar (for lemon icing, if required)
  • Edible flowers (I used ‘Wafer Daisies’ from Dr. Oetker)

Makes 12 muffins


  1. Preheat oven to 190°C / 170°C fan / Gas mark 5
  2. Grease a 12 hole muffin tin and line with paper cases
  3. Mix together the flour, sugar and lemon zest in a large bowl until combined
  4. In a jug, lightly beat the lemon juice, yoghurt, vegetable oil, eggs and vanilla extract
  5. Pour the wet ingredients into the dry and mix until just combined
  6. To assemble the muffins, firstly fill the muffin cases half way and use a spoon to drag the mixture up the sides of the muffin cases (this will ensure the lemon curd doesn’t seep out whilst cooking!) Then use a teaspoon to add a dollop of lemon curd to each muffin and finally top each muffin with the remaining batter
  7. Place the tray in the oven for 15-20 minutes until risen and golden brown
  8. Transfer the muffins to a wire rack to cool
  9. To make the lemon icing, gradually stir drops of lemon juice into the icing sugar until thick and then spoon onto the cakes. To finish, top with an edible flower!


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