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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| granulated sugar: 3/4 cup |
| lemon zest: 1 Tbl (grated) |
| baking powder: 1 tsp |
| baking soda: 3/4 tsp |
| salt: 1/2 tsp |
| lemon yogurt: 8 oz |
| eggs: 1 |
| salted butter: 6 Tbl (melted) |
| lemon juice: 1 Tbl |
| lemon juice: 1/3 cup |
| granulated sugar: 1/4 cup |
| lemon zest: 2 tsp |
Lotta Lemon Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Muffins.
- Preheat oven to 400 degrees.
- Grease or spray muffin pan with release spray such as PAM.
- Mix together dry ingredients in a large bowl and make a well in the center.
- In a separate bowl mix together wet ingredients.
- Pour wet ingredients in to the well of the dry and stir together gently until there are no flour streaks, it's ok if there are some lumps.
- Bake 20 minutes, edges should get just a little brown, test as usual.
- While muffins are baking, prepare glaze.
- Glaze.
- Mix glaze ingredients together in a small saucepan over medium heat, stir until sugar dissolves and mixture simmers slightly.
- Keep warm low heat.
- As soon as muffins are removed from the oven poke each one several times with a skewer, then spoon glaze over the muffins, using up all of it.
- Enjoy!
- NOTES:.
- The dough is much stiffer than most muffins, don't worry they still come out nice and moist.
- I don't use muffin papers with this recipe or you lose a lot of the glaze that is normally absorbed around the sides, which adds to the moistness of the muffin.