Prep 15 mins
Cook 20 mins
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.
- 2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 2 eggs
- 1 1⁄2 tablespoons fresh lemon juice
- 1 tablespoon lemon extract
- 1⁄2 cup buttermilk
- 1⁄3 cup vegetable oil
- 1⁄4 cup fresh lemon juice
- 1⁄2 cup sugar
- 1⁄2 teaspoon finely grated fresh lemon zest
- 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.