Easy Lemon Muffins

• unsalted butter↗100g g

  softened

• granulated sugar↗100g g
• eggs↗2

  beaten

• self‑raising flour↗115g g
• baking powder↗¼ tsp tsp
• lemons↗2

  zest, plus 2 tbsp lemon juice

• yogurt↗100g g
• powdered sugar↗150g g
• lemon↗1

  juiced

Step-by-step instructions

1. 1

   Line a muffin tin with large paper liners. Preheat the oven to 180°C/160°C with convection/gas 4. Transfer all ingredients into a large bowl and mix until homogeneous with a wooden spoon or electric whisk. Spoon the batter into the liners, filling them up to three quarters (you can make up to six, depending on the size of the liners). Bake for 30 minutes or until a skewer comes out clean. Leave on a rack to cool completely.

2. 2

   Meanwhile, prepare the glaze. Sift the powdered sugar into a bowl and gradually add lemon juice until you obtain a thick yet pourable glaze – you may not need all the juice. Drizzle the cooled muffins with the glaze and serve.