Copycat Starbucks Lemon Drizzle Muffins

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It is rare that my partner will make a specific request for me to bake something, but one trip to a local fav coffee shop had him requesting these Copycat Starbucks Lemon Drizzle Muffins. Make them once and you will NEVER go back to buying them. Moist, lemony, zesty, perfect amount of filling and SO much cheaper. Make ahead for a week of very happy breakfasts!

If you’ve made any of my other muffin recipes, or have seen the Reels on my Instagram, you’ll know how I feel about moist muffins. Minimal mixing, lots of liquid ingredients and no hassle! I add lots of lemon to these and use a shop-bought lemon curd to keep it easy. You could make your own by following my easy recipe but subbing lemon for the orange – totally up to you!

I recommend using only a wooden spoon to mix the muffin batter, and you’ll only need one bowl. I weigh everything directly into one large mixing bowl (a Pyrex one is a great choice for most baking recipes). Ensure the butter has cooled a little before adding to prevent the eggs from cooking. These muffins are super lemony without being sour, and are helped along by the addition of a little glaze on top.

The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! These Copycat Starbucks Lemon Drizzle Muffins really are great for so many occasions, but for more muffin recipes, check out these Chocolate Ganache Filled Churro Muffins or these Bakery Style Blueberry Muffins. For videos, check my Instagram. I also have plenty more muffin and brunch inspiration on the blog!

Copycat Starbucks Lemon Drizzle Muffins

Moist and easy one bowl muffins. These are packed full of a lemony filling and have a little dollop of glaze on top for the perfect balance of sweet and zingy. Mix only using a wooden spoon to prevent dense muffins!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6

Author: Florence Jackson

Ingredients

• 165 g Plain Flour
• 110 g Granulated Sugar
• 1 tsp Baking Powder
• Zest of 1 Lemon
• 65 g Melted Butter
• 80 ml Milk
• 20 ml Vegetable Oil
• 1 Medium Egg
• 1/2 tsp Lemon Extract Optional
• 6 tsp Lemon Curd

For the Glaze:

• 50 g Icing Sugar
• 3 tsp Lemon Juice

Instructions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
• In a large bowl, combine the dry ingredients (flour, baking powder, lemon zest sugar and a pinch of salt).
• Make a well and add in the liquid ingredients (melted butter, milk, oil, lemon extract if using).
• Stir together very gently with a wooden spoon, until only just combined. Scoop 1 tbsp of batter into each lined muffin hole, reserving about half the batter in the bowl.
• Spoon 1 tsp of lemon curd on top of the batter for each muffin. Cover with remaining muffin batter.
• Bake for 18-20 minutes, until golden on top. Let cool on a wire rack before making glaze.
• Make glaze by combining icing sugar and lemon juice. It should be fairly stiff. Add more icing sugar/lemon juice to reach the consistency you like. Dollop onto each muffin, add a little lemon zest and serve!