Lemon Myrtle Muffins

Lemon myrtle muffins are a delightful treat that offers a taste of the Australian bush. The lemon myrtle tree, also known as the sweet verbena tree, is a native Australian plant that offers a range of culinary and therapeutic benefits. The leaves and flowers of the lemon myrtle tree are used in cooking, and they offer a distinct citrusy flavor that adds a refreshing twist to any dish.


One of the most widely used plants in Australia, the Lemon Myrtle tree, has been an integral part of Australian indigenous culture for thousands of years. The plant’s powerful aroma and remarkable flavor have made it a go-to ingredient in cooking, but it’s also valued for its exceptional medicinal properties. As traditional healers, Australian indigenous peoples widely use the Lemon Myrtle tree to treat a wide range of ailments, from sore throats and respiratory infections to skin conditions and digestive issues. Additionally, the tree’s leaves and oil have been used in aromatherapy to relax the mind and soothe the body. As nature’s gift to us all, the Lemon Myrtle tree continues to play an important role in modern Australian society, both as a culinary ingredient and a natural remedy.


  • 125gm butter, chopped
  • ¾ cup castor sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 2 cups self-raising flour sifted
  • 2/3 cup milk
  • 1 tablespoon ground Lemon Myrtle


Preheat your oven to 180c. Spray your muffin tin with oil and line with muffin papers (or not).
Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until pale and creamy.
Add eggs one at a time, beating well after each addition, scraping down sides of bowl. Add 1 cup of flour and fold in gently, then add milk and continue to fold and then add 2nd cup of flour and lemon myrtle and gently fold into mixture.
Spoon even amounts of mixture into your muffin tin and bake for 20 minutes.