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Lotta Lemon Muffins


Doubly delicious; lemon muffins topped with a tangy lemon glaze.

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  • Glaze:
  • 1-3/4 c. all purpose flour
  • 3/4 c. sugar
  • 1 T. grated lemon peel
  • 1 tsp. baking powder
  • 3/4 t. baking soda
  • 1/4 t. salt
  • 1 8-oz. container lemon yogurt
  • 6 T. (3/4 stick) butter, melted and cooled
  • 1 egg, room temperature
  • 1 T. fresh lemon juice
  • 1/3 c. fresh lemon juice
  • 1/4 c. sugar
  • 2 tsp. grated lemon peel



Step 1

Preheat oven to 400 degrees. Line 2 1/2 in. muffin cups with paper baking cups. Mix first 6 ingredients in large bowl; make well in center. Whisk yogurt, butter, egg and lemon juice in another bowl. Add to well; stir into dry ingredients until just blended (batter will be lumpy). Spoon batter into prepared cups, filling each 3/4 full. Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 min. Cool muffins for 5 minutes in pan.

Meanwhile, prepare glaze: Cook all ingredients in small nonaluminum saucepan over low heat, swirling pan frequently, until sugar dissolves.

Remove muffins from pan. Trnasfer to rack set over baking sheet. Pierce 6 to 8 holes in each, using wooden skewer. Drizzle hot glaze over, coating tops well. Serve at room temperature.

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