Lemon-Drizzled Lemon Muffins

READY IN: 40mins
Recipe by ratherbeswimmin

These muffins have a subtle lemon flavor. The glaze is a little more lemony and what makes these taste so good, imho.

Top Review by teapotter

I was looking for a lemon muffin using oil since family needs to avoid saturated fats. After looking at the other reviews I added 2 tbsp sugar and an additional tsp of lemon zest to boost flavour a bit. Like another reviewer I found the batter too thick to even stir and ended up adding 1/4 cup lemon juice and then enough milk to make a stirrable batter, I didn't measure so not sure how much milk I added but guestimate about 1/2 cup. I made the drizzle thinner with additional lemon juice. I sprayed my pan, didn't use paper liners and had no trouble getting them out of the pan. I got 12 large muffins and my guys enjoyed them but since I made so many adjustments to the original recipe I can only offer 3 stars for this one. I will make them again using the adjustments I made the first time.

Ingredients Nutrition

Directions

  1. Spray 12 muffin cups with non-stick cooking spray; set aside.
  2. Add the flour, sugar, baking powder, baking soda, salt, and lemon zest to a mixing bowl; stir to blend.
  3. In another bowl, add the yogurt, oil, egg, and vanilla; whisk until smooth.
  4. Add liquid ingredients to the dry ingredients; stir until just combined and moistened (do not overmix).
  5. Pour batter into muffin cups.
  6. Bake at 400°for about 20 minutes or until the tops are golden and pick comes out clean.
  7. Let cool slightly.
  8. Lemon Drizzle: Add powdered sugar and lemon juice to a small bowl; stir until smooth.
  9. Drizzle the mixture over the muffins while they are still warm.
  10. Let muffins cool completely and the drizzle set before taking muffins out of pan.

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