Can you believe these Lemon Drizzle Muffins are slimming-friendly? Light, zesty, and full of flavour, they're everything you want from a proper lemon cake, but without the heavy calories. None of that artificial aftertaste or eggy texture that often ruins low calorie bakes, just perfectly balanced sweetness and a lovely lemony lift in every bite.
They're ideal when you fancy something a bit indulgent but don't want to go overboard. Pair one with a cuppa and a few fresh raspberries, and you've got yourself a little moment of joy. Simple, satisfying, and utterly delicious.
Calories in Lemon Drizzle Muffins
This recipe makes 8 muffins and is 135 calories per muffin
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 200+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Plain (all-purpose) flour: The base of your muffins, giving them structure and a soft crumb. Measure it accurately so your muffins stay light and fluffy rather than dense.
- Baking powder: Helps the muffins rise nicely, giving that lovely dome on top.
- Bicarbonate of soda: Reacts with the yoghurt and lemon juice to lift the batter and keep the muffins soft. Use just the right amount, as too much can leave a bitter taste.
- Eggs (large): Bind the ingredients together and help the muffins rise while adding moisture and richness. Using large eggs ensures the right balance of liquid in the batter, so the muffins stay soft and tender without turning dense or dry.
- Plain natural yoghurt: Keeps the muffins moist and tender, adding a subtle tang that complements the lemon perfectly. It's also a lighter alternative to butter or oil.
- Lemon zest and lemon juice: The real flavour heroes. The zest gives a deep, fragrant lemon taste, while the juice brings fresh citrus brightness. Always use fresh lemons for the best results.
- White sugar: Balances the tang and helps the muffins brown beautifully. Even in a slimming-friendly bake, a bit of sugar goes a long way for texture and flavour.
- Granulated sweetener: Balances the tang and helps the muffins brown beautifully. Even in a slimming-friendly bake, a bit of sugar goes a long way for texture and flavour. Using a smaller amount of sugar alongside sweetener also helps offset that slightly artificial taste some sweeteners can leave behind, giving you the perfect balance of sweetness without overdoing the calories.
- Icing sugar (confectioners' sugar): Essential for that classic lemon drizzle topping. It dissolves easily to create a smooth, glossy icing that sets with a light sheen. Mix it with just enough lemon juice to make it pourable but not runny, so it clings beautifully to the muffins instead of soaking in.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Add-Ins
One of the best things about lemon drizzle muffins is how easy they are to customise. Here are a few ideas to jazz them up or give them a seasonal twist:
- Lemon and poppy seeds: Stir in some poppy seeds for a classic combination that adds a subtle crunch and extra visual appeal.
- Citrus swap: Switch lemon for lime or orange zest and juice for a different citrus flavour that's just as refreshing.
- Chocolate twist: Mix in a small handful of white chocolate chips for a treat that still feels light but hits that sweet spot.
Keep in mind that adding chocolate may slightly alter the cooking time, so check your muffins with a skewer before the end of the suggested baking time. These variations let you make the muffins your own while keeping the base recipe simple and reliable.
Tips for Baking Lemon Drizzle Muffins
Baking lemon drizzle muffins is simple, but a few small details can make the difference between good and absolutely delicious. Here are some handy tips to help you get the perfect batch every time:
- Use paper cases or lightly grease the tin. Even in a non-stick tray, the drizzle can make the muffins stick, so cases make life easier. For extra insurance, give the paper cases a quick mist of low-calorie spray before adding the batter - it helps the muffins release cleanly without tearing.
- Distribute the batter evenly. The recipe makes 8 muffins, so fill 8 holes in a standard 12-hole muffin tray, leaving a bit of space between each for better air circulation.
- Don't overmix the batter. Stir just until everything is combined. Overmixing can make the muffins tough instead of soft and fluffy.
- Check your oven temperature. Muffins bake best in a properly preheated oven. Too hot and they'll rise fast then sink; too cool and they'll turn heavy.
- Cool before drizzling. Let the muffins cool for 10-15 minutes before adding the lemon icing so it sets nicely on top rather than soaking in.
- Store them right. Once cooled, keep them in an airtight container for up to 3 days. They're lovely slightly warm, but just as good at room temperature with a cuppa.
Serving Ideas
These lemon drizzle muffins are delicious on their own, but there are plenty of ways to make them feel a little more special. Serve them with a handful of fresh berries such as raspberries, blueberries or sliced strawberries to add colour, natural sweetness and a juicy contrast to the zesty muffin.
For an extra indulgent touch without going overboard on calories, a light spray of aerosol cream works beautifully, especially when paired with the fruit. Or keep it simple and enjoy one warm with your favourite cuppa, whether it is a fragrant black tea, a creamy latte or a strong coffee. Perfect for a low calorie treat or snack.
Storage and Freezing
Once baked and fully cooled, store your lemon drizzle muffins in an airtight container at room temperature for up to three days. This keeps them soft and moist while preserving their flavour.
For longer storage, you can freeze the muffins before adding the drizzle. Wrap each muffin individually in cling film or place them in a freezer safe bag to prevent freezer burn. When ready to enjoy, thaw at room temperature and then drizzle with the lemon icing for a fresh, just baked feel. This method works well for keeping a batch on hand for busy mornings or last minute treats. I have also frozen them on a baking tray with the icing, and then popped in a freezer bag once frozen.
Troubleshooting FAQ
If your muffins turned out flat, the first thing to check is that you used the correct ingredients in the right quantities. Make sure you used plain flour, baking powder, and bicarbonate of soda as listed in the recipe. Also, check that you used granulated sweetener rather than powdered, as powdered sweeteners can affect the rise and texture.
Could oven temperature be the issue?
Yes, muffins need a properly preheated oven. Too low and they may bake slowly and stay heavy, too high and they can rise quickly then sink in the middle. Always check your oven thermometer if you are unsure about the accuracy of your oven.
Other tips for a better rise
Avoid overmixing the batter. Stir just until the ingredients are combined. Overmixing can make muffins dense. Fill the muffin cases evenly and leave space for air to circulate. This ensures the muffins bake evenly and rise properly. Following these checks should help you get light, and fluffy muffins every time.
More Low Calorie Desserts and Cakes
Looking for more low calorie desserts and cakes? These selections below are great recipes to try:
See more Dessert/Cake Recipes →
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Recipe Card
Lemon Drizzle Muffins
These Lemon Drizzle Muffins are a light and zesty treat that deliver all the flavour of a classic bake without the extra calories.
Ingredients
- 160g (5.5oz) of plain flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 140g (4.9oz) of fat free natural yoghurt
- 3 tablespoons (38g) of sugar
- 5 tablespoons of granulated sweetener (I use monk fruit)
- 2 large eggs
- zest of a small lemon
- 1.5 tbs of fresh lemon juice
- low calorie spray
For the drizzle
- 25g (0.8oz) of icing sugar
- fresh lemon juice
Instructions
- Preheat the oven to 160°C fan, 180°C conventional, 350°F, or Gas Mark 4.
- Sieve the plain flour, baking powder, bicarbonate of soda, and a pinch of salt into a large mixing bowl.
- In a separate bowl, whisk together the yoghurt, sugar, and granulated sweetener. Add the eggs one at a time, whisking until fully combined. Stir in the lemon zest and lemon juice.
- Spray 8 muffin cases, or a silicone muffin tray, with low-calorie spray. Spoon the batter evenly into the cases.
- Bake in the preheated oven for approximately 30 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
- Allow the muffins to cool completely.
For the drizzle:
- Place the icing sugar in a bowl.
- Gradually add lemon juice, a little at a time, stirring after each addition, until the icing is smooth and easily drizzled. It should be neither too thick nor too runny.
- Once the muffins have cooled, drizzle the icing over the top.
- Serve and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 8 Serving Size 1 MUFFINAmount Per Serving Calories 135Total Fat 1gSaturated Fat 1gUnsaturated Fat 1gCholesterol 48mgSodium 172mgCarbohydrates 27gFiber 1gSugar 11gProtein 5g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Emma Richards says
These look really good, I may ahve to give them a go.
I'm not really a 'cup' person. Could you possibly advise how many ounces or grammes in a cup please?
Peter Miller says
you need firm cases or they spill over but verey nice will do again
Laura Davis says
Hi Siobhan
Could I make this recipe in a 1lb loaf tin instead and cut into 8 slices?
Thank you xxx
Shevy (Slimming Eats) says
I don't see why it wouldn't work, you just may need to cook for a little longer. 🙂
Rhodawillis says
Your recipes look delicious cant wait to try some of them thanks
Shevy (Slimming Eats) says
thanks so much Rhoda. I hope you enjoy 🙂
Tina says
These are absolutely delicious and so easy to make!! Definitely helping with the sweet cravings!!
Lauren Totman says
Made these for a Slimming World taster (haven't been yet, will let you know how it goes!), had to make a few adjustments to the recipe cos of my oven. Made several batches to perfect them, they are absolutely delicious! I used double the amount of icing sugar cos I like it really sweet and the original amount didn't seem enough for my cakes for some reason. But it only pushed up the value of the cakes up to 3 syns each. Still really good! I'll probably make these 100 x more in the future. Really great recipe, thanks!
Bobbie says
If you don't have lemon yoghurt, could you use plain yoghurt and add lemon juice instead ?
Siobhan (Slimming Eats) says
You can definitely give that a try.
Ruth Thomas says
I tried these as a change from lemon drizzle which I find so tasteless, sinks after cooking and uses 5 eggs. These on the other hand are absolutely gorgeous and hit the spot. I have with my afternoon cappa and are lovely with sw custard.