Description
Lemon Muffins recipe with Lemon falvored sugar glaze (for 12 - 14 muffins)
Ingredients
Lemon muffins :
- 160 g ( 1 stick + 3 1/2 tbsp) Butter - softened
- 200 g (3/4 cup) Sugar - granulated
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 120 ml (1/2 cup) Buttermilk - or whole milk
- 120 g (1/2 cup) Sour cream - or Greek yogurt
- 350 g (2 1/3 cups) Flour - all-purpose
- 1 tsp. baking powder
- 1 tsp baking soda
- 1 pinch of salt
- 1 lemon zest - or lemon extract
- 60 ml (1/4 cup) fresh lemon juice
Sugar icing :
- 200 g ( 1 1/3 cups) powdered sugar
- 1 tbsp lemon juice - or water
Instructions
Lemon Muffins:
- Preheat oven to 428°F / 220°C and prepare a muffin tin with paper liners.
- In a large bowl, beat together the softened butter and sugar with a whisk or electric mixer for 2 - 3 minutes until creamy.
- Add eggs and vanilla and mix again for 1 minute.
- Add the buttermilk, sour cream and lemon juice and mix again.
- Mix in the dry ingredients, flour, baking powder, baking soda and salt with a spatula until you have a smooth mixture with a few lumps left.
- Fill each case with the muffin batter using a tablespoon or an ice cream scoop, making sure to fill them well.
- Bake for 5 minutes, then lower the temperature to 392°F / 200°C and bake for an additional 15-18 minutes until the muffins are puffed and golden on top.
- Allow muffins to cool completely.
Sugar Icing:
- In a small bowl put the powdered sugar and lemon juice.
- With a fork, vigorously mix the mixture until it is smooth and runny. If the mixture seems too liquid add more powdered sugar and mix or if the mixture seems too thick add a few drops of liquid and mix again.
Notes
Storage: at room temperature for about 1 week and up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: muffins, breakfast,
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 372
- Sugar: 33.8 g
- Sodium: 331.8 mg
- Fat: 13.7 g
- Carbohydrates: 57.8 g
- Protein: 5.2 g
- Cholesterol: 64.3 mg