The Perfect Lemon Muffin
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup butter melted
- 2 large eggs
- 1 heaping tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla
- Don’t Forget the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F. Lightly grease or line a muffin pan with paper cups. Set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda and salt. In a medium bowl combine the buttermilk, melted butter, eggs, zest, lemon juice and vanilla. Add in combined liquid ingredients with dry and mix just until combined.
Scoop into prepared muffin pan and bake for 15-20 minutes or until tops spring back when lightly touched. Cool before frosting, if desired.
FOR THE GLAZE: Combine the powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.
- Makes 12 muffins
**If baking without a muffin liner allow the muffins to sit in the pan 5-10 minutes before removing.