Mary Berry Lemon Muffins Recipe

This soft and zesty Mary Berry Lemon Muffins recipe is made with fresh lemon juice, caster sugar, and oil, ready in just 40 minutes. The bright citrus aroma hits you the moment you pull these golden domes from the oven. I love making a quick batch on Sunday mornings for an easy weekday breakfast.

Why This Classic Works

Mary Berry is famous for creating bakes that are reliably moist and entirely foolproof. Using sunflower oil instead of butter ensures the crumb stays incredibly soft for days.

I used to struggle with dense muffins until I learned not to overmix the wet and dry ingredients. Just a few gentle folds make all the difference here.

Mary Berry Lemon Muffins Ingredients

• 250g self-raising flour
• 1 tsp baking powder
• 150g caster sugar
• 2 large eggs
• 200ml whole milk
• 100ml sunflower oil
• Zest and juice of 2 lemons
• 100g icing sugar (for the glaze)

How To Make Mary Berry Lemon Muffins

1. Preheat and Prep: Preheat your oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases.
2. Combine Dry Ingredients: In a large bowl, whisk together the self-raising flour, baking powder, caster sugar, and lemon zest.
3. Mix Wet Ingredients: In a separate jug, beat the eggs, whole milk, sunflower oil, and half of the lemon juice.
4. Fold Together: Pour the wet mixture into the dry ingredients and gently fold until just combined, leaving a few lumps.
5. Bake the Muffins: Divide the batter evenly among the cases and bake for 20 to 25 minutes until golden and springy.
6. Add the Glaze: Mix the remaining lemon juice with icing sugar to form a drizzle, then spoon over the cooled muffins.

Recipe Tips

• Do not overmix: Overworking the batter develops gluten, resulting in dense and tough muffins.
• Use fresh lemons: Bottled lemon juice lacks the bright, essential oils found in fresh zest and fruit.
• Fill cases fully: To get those tall bakery-style tops, fill your muffin cases almost to the brim.

What To Serve With Lemon Muffins

These zesty treats are brilliant on their own alongside a hot cup of Earl Grey tea. If you want a more substantial breakfast, serve them with a bowl of Greek yoghurt and fresh blueberries.

How To Store

Keep these muffins in an airtight container at room temperature for up to three days. They also freeze brilliantly for up to three months; simply thaw them overnight on the counter before eating.

FAQs

Can I use plain flour instead? Yes, but you will need to add an extra two teaspoons of baking powder to help the muffins rise.

Why did my muffins sink flat? Opening the oven door too early lets cool air in, causing the delicate structure to collapse before setting.

Can I use butter instead of oil? Melted butter adds a richer flavour, but sunflower oil guarantees a softer, moister crumb that lasts much longer.

Nutrition

• Calories: 240 kcal
• Total Fat: 11g
• Saturated Fat: 1.5g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrate: 33g
• Protein: 4g

Try More Recipes:

• Mary Berry Lemon Drizzle Cake Recipe with Yogurt
• Mary Berry Lemon Drizzle Cake Recipe
• Mary Berry Lemon Cake with Lemon Curd Recipe