Glazed Lemon Muffins - fluffy muffins with fresh notes of citrus! Soft and fluffy muffins with lemon zest and sweet glaze are perfect for a snack or a quick breakfast!
Line a muffin pan with paper liners or grease lightly the muffin cups. Set aside.
In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt and sugar. Whisk in the lemon zest. Set aside.
In a medium mixing bowl, whisk together buttermilk/sour milk, vanilla, egg and oil.
Add the wet ingredients to the dry ingredients and stir in with a wooden spoon until well combined. DO not overmix. Slightly lumpy batter is okay.
Scoop the batter with an ice cream scoop onto the prepared muffin pan.
Bake for 5 minutes at 400 degrees F. Without opening the oven, lower the temperature to 375 degrees and bake for 14 to 17 more minutes, or until the toothpick inserted into each muffin comes out clean and the tops are golden.
Cool muffins completely before glazing.
to make the glaze:
Sift the powdered sugar into a medium mixing bowl. This will prevent lumps in the glaze.
Add lemon juice and whisk until smooth and thick. The glaze should be slightly runny.
Glaze muffins over a cooling rack set on a baking sheet. Let the muffins sit until the glaze sets.
Notes
I never buy buttermilk. Instead I always make sour milk by combining whole or 2% milk with acid, like lemon juice or apple cider vinegar. Simply pour 1 tablespoon of lemon juice (works great for these muffins) and add as much milk as needed to make 1 cup of sour milk. Stir and let sit 5 minutes until the milk curdles.Recipe source: CrunchyCreamySweet.com