Recipe: Lemon Drizzle Easter Muffins  

Lemon Drizzle Easter Muffins  

The lovely Catherine from @peartreecottagelife has shared her delicious and easy-to-make lemon drizzle muffins with us – just in time for the long Easter weekend at home! It’s the perfect recipe that uses ingredients you are already likely to have in your cupboards too.

 – What you’ll need -  

300g plain flour, sieved

85g caster sugar

3 tsps of baking powder

Pinch of salt

2 large eggs, lightly beaten

Zest of 2 large unwaxed lemons

240ml milk

100ml vegetable oil

– for the Icing  – 

100g icing sugar, sieved

Juice of 1/2 lemon

Freeze dried raspberries for sprinkling or lemon zest

– Method –

Preheat oven to 170°C fan

Line a muffin tray with x10 muffin cases

In a large bowl, mix together the milk, oil and eggs

Sift in the flour and baking powder

Add the sugar, lemon zest and a pinch of salt

Roughly mix together  and spoon the mixture into the muffin cases

Bake for 25-30 minutes, until lightly golden

Transfer to a wire rack  and allow to cool


Mix together the icing sugar and lemon juice for desired consistency

Once the muffins have cooled, gently spoon the icing all over and add a few freeze dried raspberries and a sprinkling of lemon zest to each one.


A big thank you to Catherine for sharing her recipe for these delicious muffins. If you decide to give them a go, tag us on Instagram using #cotswoldco so we can see the results!

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