Step 1

Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases.

Step 2

Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well.

Step 3

Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins).

Step 4

Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out clean when poked into the middle of a muffin in the centre of the tin. Quickly use a cocktail stick or skewer to poke holes in each muffin.

Step 5

Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used. Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature.