I have read this sort of recipe, where a whole orange or lemon is mixed into the batter, with interest for a number of years. I have always thought, "Sure, that probably works for some people, but it wouldn't work for me." Well, I finally decided to try, since I had a lonely organic lemon in the fridge. The recipe itself is very detailed, but that is helpful. Even an experienced baker like me sometimes suffers from lack of confidence. But, with the recipe's help, I was able to make beautiful, delicious muffins. I did make a couple of changes - I omitted the vanilla, and also the glaze. They are glorious, lemony muffins. Thank you very much for posting this.
Okay, I made quite a few changes based on what I had available but they turned out delicious! I didn't have much yogurt, so used sour cream, small amount of strawberry yogurt and had to finish it off with buttermilk (powdered). I also used a 1/2 tsp of lemon extract with 1 1/2 tsp vanilla. I had some leftover lemon/lime that had been in the fridge. So I had no fresh lemon for the glaze, so I used bottled. I would not recommend that; didn't care much for the glaze. Beware! This makes a ton! I made 12 regular size muffins, then a loaf as well, so there will be some going into the freezer!
These muffins really ARE fantastic! I followed MarieAlice's instructions exactly, using a nice Greek yoghurt, which gave the muffins a really nice twang. Make sure to grind the lemons really well....I stopped the processor several times to scrape down the pulp and then regrind. I think the only thing I'd do differently next time is to toss the walnuts in a bit of flour as they had a tendency to sink to the bottom of the muffins and I might also double the glaze but that's just greediness on my part, it was SO good. Also, I baked half in a traditional muffin tin and the other half in a silicone muffin pan...the traditional pan produced superior muffins. I shared these with family and also with co-workers and everyone was dutifully impressed, as was I...they are REALLY tasty! Thanks so much MarieAlice for this recipe, it's a keeper.