Lemon Muffins Recipe

• porciones: 12 servings
• tiempo activo: 10 minutes
• tiempo total: 54 minutes

Ingredientes

2 cups (240 g) all purpose flour

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

1 cup (200 g) granulated sugar

2 lemons, zested

4 tbsp unsalted butter, melted

¼ cup (59 ml) canola oil

2 large eggs (US), room temperature

½ tsp vanilla extract

½ cup milk, room temperature

¼ cup (59 ml) lemon juice, room temperature

¼ cup (60 g) sour cream, room temperature

1 cup (120 g) powdered sugar

2 - 3 tbsp (30 - 45 ml) lemon juice

Instrucciones

Whisk

In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.

Whisk

In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency.

Whisk in the melted butter, oil, eggs, vanilla extract, lemon juice, sour cream and milk together until well combined.

Stir the dry ingredients into the wet until just combined. Do not overmix. Let the lemon muffin batter rest at room temperature for about 20-30 minutes. While the muffin batter rests, preheat the oven to 425 F (218 C) and line a 12 ct. muffin pan with cupcake liners.

Scoop

Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. This method produces the tallest bakery style tops. If you prefer to bake them all at once, the tops won’t be as high.

Bake the muffins at 425 F for 6 minutes, then reduce the temperature to 350 (177 C) for an additional 7-9 minutes. Do not open the oven door to reduce the temperature. Wait until closer to the minimum baking time. The muffins will bake for a total of 13 - 15 minutes. The muffins are done when a toothpick inserted into the center of the muffins comes about with a few moist crumbs.

Cool the lemon muffins in the muffin pan for 5 minutes. Carefully remove the muffins to cool to room temperature and make the lemon glaze.

Glaze

Make the 2 ingredient lemon glaze by stirring the fresh lemon juice into the powdered sugar until you reach your desired consistency. For a thicker glaze, use 1 - 2 tablespoons. For a thinner glaze, 2 - 3 tablespoons. Spoon the glaze over the mostly cooled lemon muffins. Top with lemon zest if you like and enjoy!