Come on. I know I am not alone in this. Let's get our lemon on.
These muffins go together very quickly and deliver a lemony lemony-ness that will satisfy your lemony cravings. The zest in the cakes is complemented by a sweet but lemony tart glaze that permeates the muffins. It's a lemonpalooza. Your lemon-tooth will thank me.
adapted from 500 Best Muffin Recipes by Esther Brody
makes 12 muffins
- Grease or line a 12 cup regular sized muffin tin
- Preheat oven to 400°F
6 Tbsp butter - room temp
1 cup white sugar
2 large eggs
1½ cups AP flour
½ cup whole milk
Grated zest of 1½ lemons
¼ tsp salt
1½ tsp baking powder
Juice of 1½ lemons
1/3 cup white sugar
In your stand mixer, with the paddle attachment - cream together butter and sugar.
Add eggs one at a time, beating after each addition.
Add the rest of the ingredients and blend until incorporated.
Dish out into 12 muffin tin cups.
Bake for 15-20 minutes, until toothpick comes out clean.
Place on racks, remove papers if used.
Combine glaze ingredients on low heat until sugar is dissolved. Brush over entire (warm) muffins repeatedly until glaze is all gone. Lick fingers and dance around the kitchen.