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Lemon Butter Milk Muffins

Course Dessert
Keyword Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Author Adaeze


  • 200 ml butter milk
  • 60 g oat flakes
  • 200 g wholemeal flour e.g. spelt
  • 2 eggs
  • 2 tsp tartar baking powder
  • 80 g coconut blossom sugar or whole cane sugar
  • 1 vanilla pod
  • 100 ml rapeseed oil
  • 2 organic lemons (juice and peel)
  • 2-3 tsp yoghurt
  • 1 tbsp rice syrup


  • Preheat the oven to 180°C (circulating air). Place the paper cups in the muffin tray. Wash the lemons and grate the peel on a grater. Then squeeze out the lemon juice and set aside. 
  • Mix buttermilk with oat flakes and lemon peel and let it swell. Divide the vanilla pod lengthwise in half and loosen the pulp with a spoon. Mix flour and baking powder. Stir the eggs and then mix with the swollen oatmeal mixture, sugar, vanilla pulp, oil and lemon juice. Add the flour mixture and mix well.
  • Spread the dough equally over the muffin cups and bake on the middle rack for approx. 20-25 minutes until light brown.
  • Let the muffins rest in the tray for another 5 minutes, take them out and let them cool.
  • Mix yoghurt with rice syrup and pour over the muffins as a topping.


The recipe requires a 12 muffin tray and muffin paper bowls.