Double Lemon Muffins

By á-24734

Ingredients

• Syrup:
• 1/2 Cup Sugar
• 3/4 Cup Water
• Rind of 1 Lemon
• 1/4 Cup Lemon Juice
• Batter:
• 3 1/2 Cups Flour
• 1 Tbs. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 1/2 Cups Sugar (+ more for topping)
• Grated Zest of 2 Lemons
• 1 Cup Milk
• 1/4 Cup Lemon Juice
• 2 Eggs
• 1 Cup Butter, melted

Preparation

Step 1

To prepare syrup: Combine sugar, water, lemon rind and lemon juice in medium saucepan. Bring to a boil, stirring to dissolve sugar. Cover; boil over medium heat 4 minutes. Remove from heat; set aside. To prepare batter: Preheat oven to 375 degrees. In large bowl, combine flour, baking powder, baking soda, salt and 1 1/2 cups sugar, stir well. In small bowl, combine lemon zest, milk, lemon juice, and eggs; stir well. Add egg mixture and melted butter to dry ingredients. Stir quickly just to combine. Pour batter into 18 greased muffin tin cups, filling almost to the top. Sprinkle each muffin with about 1 tsp. sugar. Bake about 20 minutes, until rounded and golden. Place pans on wire rack. With a thin skewerm poke 4-5 holes in each muffin, from top to bottom. While muffins are still warm, spoon lemon syrup over muffins. Do not spoon rind over muffins.