When summer gardens start overflowing with zucchini, there’s one baked treat I always come back to: Lemon Zucchini Muffins.

Light, fluffy and extra lemony, these easy lemon muffins have an extra citrus hit thanks to a simple glaze made with lemon juice and sugar. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12 ...

6. Bake the Muffins. Place the muffins in the oven for 20-25 minutes or until light golden brown. Check to see if they’re done by inserting a toothpick in the center of a muffin.

Charlotte Pike's lemon and polenta muffins. INGREDIENTS. 75g butter; 75g caster sugar; 75g fine polenta; 75g ground almonds; 1 large free-range egg, beaten ...

To prepare the glaze: While the muffins are cooling, in a medium bowl, whisk together 2 tablespoons of the lemon juice, butter and salt. Add the powdered sugar and mix together, then whisk until ...

We've studded these blackberry muffins with tons of chopped berries to ensure a piece of the juicy summer fruit is in every ...

In this video, learn how to make high-protein lemon-blueberry muffins from the comfort of your own home. This bakery-quality muffin recipe uses creamy yogurt in the muffin batter for an extra ...

Add the flour, ground almonds, sugar, baking powder and salt to the bowl of a stand mixer. In a large jug, lightly whisk together the milk, oil, vanilla and eggs.

Lemon blueberry muffins are an easy morning treat. This breakfast recipe is super lemony and studded with fresh, juicy berries. Plus, it's ready in 45 minutes!