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Home / Inspired by Love Cake / Lemon Muffins
Lemon Muffins

Lemon Muffins

As our days are slowly drawing out, from gloomy winter into sunny springtime, what a more perfect way to celebrate those extra sunlight hours than with our bright and zesty Love Cake Lemon Muffins? Delightfully fresh and so simple to make, you can whip them up in no time for breakfast, snacks or even desserts.

Equipment Needed:

  • 24 mini or 9 medium muffin tin
  • 24 mini or 9 medium muffin cases
  • Whisk
  • 2x bowls
  • Spoon
  • Skewer

Muffin Ingredients:

  • 2 cups Love Cake Plain Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • Zest of 2 Lemons
  • Juice of 1 Lemon
  • ¾ cup Dairy Free Milk - we use Rice Milk
  • 1 ½ teaspoon Pure Vanilla Essence
  • ½ cup Pure Maple Syrup
  • 6 tablespoons + 1 teaspoon (80g) Coconut Oil (melted)

Drizzle Ingredients:

  • Juice of 1 Lemon
  • 2 Tablespoons Pure Maple Syrup


  1. Preheat oven to 180'C or 160'C fan forced. Line the muffin tin with either mini or medium muffin cases.
  2. Sift Love Cake Plain Flour into a medium size bowl, whisk in baking powder, baking soda and lemon zest.
  3. In a separate bowl, add lemon juice, dairy free milk, vanilla essence, maple syrup and melted coconut oil together and whisk well.
  4. Add wet ingredients to the dry ingredients and use a whisk to mix all the ingredients, until a nice thin smooth batter is formed.
  5. Spoon mixture into muffin cases until ⅔ full of your pre-lined tin and place in preheated oven.
  6. Whilst muffins are baking in the oven you can prepare your lemon drizzle by whisking together the juice of your second lemon and extra maple syrup in a bowl.
  7. Remove muffins from oven after 20-23 minutes, until skewer comes out clean and tops are starting to golden. Place on a cooling rack and using a tablespoon pour over your drizzle generously over your muffins while they are still hot.


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