GLAZED LEMON MUFFINS
This lemon muffin recipe results in light and airy muffins that are not overly sweet. The fresh sweet-tart lemon glaze compliments them perfectly. Mouthwatering! The secret to light and airy muffins is in not over mixing the dough; work quickly to incorporate the dry ingredients into the wet, mixing by hand with a wooden spoon just until lumps are gone.
Provided by BecR2400
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease (or line with muffin papers) a 12-cup muffin pan and set aside. In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, whisk the buttermilk, oil, lemon juice, lemon extract, sugar and eggs until just combined (do not over beat). Using a wooden spoon, fold in the flour mixture in a few swift strokes to form a smooth batter.
- Divide the batter into the 12 muffin tins.
- Bake for 20 minutes or until the muffins are lightly golden around the edges and a wooden pick inserted in the center of a muffin comes out clean.
- While the muffins are baking, prepare the lemon glaze by stirring the sugar into the lemon juice until all the sugar crystals are completely dissolved; stir in the lemon zest.
- Remove the muffins from the oven and let cool on a wire rack for 5 minutes. Remove them from the muffin pan and brush them generously with the lemon glaze. Allow them to sit at room temperature to cool completely and soak the lemon glaze.
- Makes 12 muffins.
Nutrition Facts : Calories 214.5, Fat 7.2, SaturatedFat 1.1, Cholesterol 35.7, Sodium 123.8, Carbohydrate 33.8, Fiber 0.6, Sugar 17.4, Protein 3.6
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