Sunshine Yogurt Muffins (CS)

By hmp13

Ingredients

• Glaze:
• 1/2 stick butter, softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 large egg
• 1/2 cup plain yogurt
• 1 tablespoon lemon or lime juice
• 1 tablespoon orange juice
• 1 teaspoon lemon or lime zest
• 1 teaspoon orange zest
• 1/4 teaspoon lemon extract
• 1/4 teaspoon orange extract
• 3 tablespoons lemon, orange or lime juice (or any combination)
• 1 cup icing sugar

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350. Lightly grease muffin tins or use paper muffin cups.

In an electric mixer of medium high speed, with the paddle attachment cream together the butter, sugar and vanilla.

Sift the remaining dry ingredients together into a bowl.

Add the egg to the butter mixture and blend until combined.

Add ¼ cup of the yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and the remaining dry ingredients until the batter is combined. Be sure to end with the dry ingredients.

Mix in the citrus juices, zests, and extracts until combined.

Spoon the batter into the muffin tins, filling them to the top. Bake for 25 to 30 minutes, until a toothpick inserted in the middle of a muffin comes out clean.

Allow the muffins to cool 10 minutes while you make the glaze. Whisk together the juice with the icing sugar. The glaze will come together in a thick paste and then loosen as the citrus breaks down the sugar. The glaze will be the consistency of evaporated milk.

Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the top is evenly coated or spoon 1 tablespoon of the glaze on top and spread evenly.