Delicious Lemon Muffins with a sweet glaze. Perfect for a sweet breakfast!
Ingredients
For the muffins-
325g plain flour
1¾ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
225g, plus more for sprinkling (optional)
2 large eggs, room temperature
1½ teaspoons lemon zest plus 60ml lemon juice
60ml whole milk, room temperature
1 stick unsalted butter, melted and cooled
For the Glaze-
150g icing sugar
20ml milk
Instructions
Preheat oven to 180 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
Divide batter evenly between muffin cups, adding a scant 60g cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
Recipe by Andretti's Taste at https://andrettistaste.com/tangy-and-sweet-lemon-muffins/