Glazed Lemon Muffins

I LOVE lemons! I love their smell, their zest, their taste, their everything, well, EXCEPT for the seeds, but I can overlook that miniscule annoyance.

These muffins were light, lemony and just the right amount of sweet. The batter itself wasn’t very sweet, so the glaze accompanied it just perfectly.

Ingredients for 12 muffins:

  • 1 ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 lemons, zested and juiced
  • ½ cup yogurt or sour cream
  • 1 cup powdered sugar

In a large bowl, cream the sugar and butter together. Then add the eggs and 1 tablespoon of lemon juice.

In another bowl, combine the flour, salt, baking soda, and zest.

By alternating with the dry ingredients and yogurt, mix both into the wet ingredients. Fold until just combined, and then refrigerate for 10 minutes.

Preheat oven to 375 degrees. Grease or line a standard muffin pan, and fill each cup ¾ of the way full. Bake for 20 minutes, and then allow to cool completely on a rack before icing.

In a small bowl, mix the powdered sugar and remaining lemon juice together. Add more powdered sugar to thicken or milk to smooth out the icing if needed.

When the muffins are completely cook, dunk the tops into the glaze and then back onto the rack to let the glaze set.

Published in: on August 6, 2010 at 7:27 am  Leave a Comment  
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