top of page

Mother's Day Clementine Muffins

This Sunday is all about celebrating our mums - they’re all unique and special (and deserve to be celebrated all year round) but on this day we have an excuse to show them some love and appreciation. So why not treat your mum to something sweet - and homemade - this Mother's Day!

I miss my mum very much as she lives in Italy. It doesn't matter how many times she comes to visit me here in London, I always miss the little things like meeting up for a cup of tea and chat or cooking and experimenting with her in the kitchen. Growing up I would always see my mum and grandmother busy at work in the kitchen making something for everyone to enjoy - even more so on the weekend when the whole family would come together for a Sunday lunch. So for me, cooking for others is a way to make memories and show people you care - it’s the most natural way for me to give back.

So here I am sharing a super simple yet yummy recipe for you to pass on the love. I’m using clementines for flavour as they happen to be in season and are one of my mum's favourite fruits. These muffins are super moist and can last up to 5-6 days if stored in an airtight container - why not have them for breakfast on Mother’s Day or freeze some to enjoy later on.

Do let me know how you get on making it - I’d love to see your creations over on instagram so make sure you tag @leles_london and #LelesRecipes in any photos.​​



1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/3 cup extra-virgin olive oil - you could use sunflower oil if you prefer

1 cup soya milk

3/4 cup white caster sugar

1/4 cup and 1 tablespoon of lemon juice mixed with clementine juice

Zest of 1 clementine

A pinch of ginger powder


  1. Preheat the oven to 180 c.

  2. Line a 12-cup muffin tin with cupcake cases or muffin liners

  3. In a bowl sift together the flour, baking powder, baking soda, salt and ginger

  4. In a separate bowl mix together the oil, soya milk, sugar, lemon juice, clementine juice and clementine zest

  5. Add the dry ingredients to the wet and combine until you have a nice creamy mixture

  6. Give the mixture a smell to make sure it’s fruity enough - this is where you can experiment and add extra spices based on your personal preference

  7. Add the mixture to each cupcake case so that they’re about ¾ full and bake them for 15-20 minutes

  8. To check your muffins are ready, insert a skewer in and see if it comes out clean - if not put them back in the oven for a few minutes to finish

  9. Decorate your muffins with some sugar sprinkles - I like adding them halfway through the baking so they sink in a little but don’t melt

And the most important thing? Add a little love to all your recipes - it's the most important ingredient.

Valentina x

Recent Posts

See All
bottom of page