Tangy Lemon Muffins

Categories: cupcakes-muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 Tbsp. grated lemon zest
• 1 tsp. baking powder
• 3/4 baking soda
• 8 oz. lemon yogurt, about 3/4 cup
• 6 Tbsp. butter, melted and cooled
• 1 egg
• Juice of 1 lemon
• Glaze:
• 1/3 cup freshly squeezed lemon juice
• 1/4 cup granulated sugar
• 2 tsp. grated lemon zest

Directions

1. Heat oven to 400 degrees. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
2. In a large bowl, combine flour, sugar, lemon zest, baking powder, baking soda and salt. Make a well in center.
3. In a separate bowl, whisk together yogurt, butter, egg and lemon juice. Pour egg mixture into well in dry ingredients and stir just until moistened.
4. Fill muffin cups 2/3 to 3/4 full with batter and bake 18 minutes, or until tops are golden brown and spring back when touched lightly in the center.
5. Meanwhile, make the glaze. In a small non-active saucepan, combine lemon juice, sugar and lemon zest and cook over low heat until sugar dissolves.
6. Cool muffins in pans for 2 to 3 minutes. Pierce each muffin 6 to 8 times with a toothpick. Drizzle hot glaze over each muffin. Serve slightly warm or at room temperature.

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