Yeo Valley Organic Lemon Yogurt Muffins

Lemon Yogurt Muffins

Imagine your grandma’s finest lemon drizzle cake then shrink it into a personal sized portion that you can have at any time of the day… zesty, spongey muffin madness. What more could you want? Thanks again go out to the kind folk at Seasoned Cookery School for providing yet another belter of a recipe.

  • 45 mins
    (plus cooling time)
  • Serves 9
  • Vegetarian
  • Beginner


2 eggs, beaten
85g caster sugar
240g Yeo Valley natural yogurt
100ml vegetable oil
300g plain flour
3 tsp baking powder
½ tsp salt
3 lemons, zest only

For the topping:
50g icing sugar
1 lemon, juice only


  1. Preheat the oven to 200C/400F/Gas 6. Line a muffin tin with large paper cases.
  2. Mix the egg, sugar, yogurt and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix. The mix doesn’t need to be smooth.
  3. Spoon the mixture into the pre-prepared muffin cases.
  4. Bake for 20-25 minutes or until well risen and golden. To test the muffins are cooked, insert a skewer and if it comes out clean, then they are cooked! Remove from the tin and leave to cool on a wire rack.

For the lemon icing topping:

  1. Mixing together the icing sugar and lemon juice in a mixing bowl. You want the icing to be quite thick, but thin enough to be able to drizzle. If the icing is too thin, add more icing sugar until the correct consistency is achieved.
  2. Spoon the lemon icing mixture over the cooled muffins and serve.

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