Lemon Muffins With Icing

Credit to Peggy Sharpe of Collierville, TN. From Southern Living magazine. Recipe calls for lemon zest, but I used lemon juice instead.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• Muffins

• 3  cups all-purpose flour
• 1  cup sugar
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 2  large eggs
• 1 1⁄4 cups milk
• 1⁄2 cup butter, melted
• 1  tablespoon lemon zest

• Icing

• 1  cup confectioners' sugar
• 1 1⁄2 tablespoons lemon juice

Directions

1. Heat oven to 350 degrees.
2. Lightly grease a 12-cup muffin pan.
3. Combine all dry ingredients (except lemon zest) in a large bowl.
4. Whisk all liquid ingredients, plus the lemon zest (or lemon juice), in a medium bowl.
5. Add the liquid mixture to the dry mixture in the large bowl, and mix until the dry ingredients are moistened.
6. Fill each cup in the muffin pan about 2/3 full.
7. Bake for 25-30 minutes.
8. For the icing, combine the confectioner sugar and lemon juice in a bowl and drizzle over warm muffins.