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Saturday, May 10, 2014

{Lemon Muffins with Sweet Lemon Glaze}

Growing up I always remember my mom baking, that was and is her thing!  My mom is a phenomenal baker!  She makes some of the best pies (my favorite is her Pecan Pie) and can make a pretty mean cheesecake!  Growing up I remember countless weekends spent baking cookies or brownies with my mom and younger sister.  And she always baked delicious Sugar Top Muffins for breakfast on the first day of school, recipe here!  To this day I will still find my mom in the kitchen bright and early on Holidays (think Easter, Christmas, etc.) whipping up something delicious and tasty for a special holiday breakfast!   I love sitting with my mom while she bakes, carefully measuring out each ingredient, and always snagging a few bites of batter (brownie batter is the best).  There is something special about those moments spent in the kitchen with my mom!

So with Mother’s Day being tomorrow, I thought I would share a special muffin recipe with you all!   It is a recipe that makes me think of baking with my mom!  These delicious lemon muffins are light, fluffy and packed with lemony flavor.  Make these muffins for Brunch or to show your mom just how special she is to you!  They are perfect for brunch alongside eggs, and make a delicious snack with coffee or tea!   Enjoy and Happy Early Mother’s Day to all the moms out there! 

Lemon Muffins with Sweet Lemon Glaze 
Brunch N'Cupcakes 
Makes 12 Muffins


1 1/2 Cup Flour 
1/2 Cup Sugar 
3/4 Teaspoon Baking Powder 
3/4 Teaspoon Baking Soda 
Zest from One Lemon 

1/4 Cup Butter Melted 
2 Tablespoons Greek Yogurt (I used 2%) 
1 Egg 
3/4 Cup Almond Milk or Milk of Choice (I used Unsweetened)
Juice from One Lemon 
2 Teaspoons Vanilla 

Lemon Glaze: 
1/2 Cup Powder Sugar 
Juice from One Lemon 

1- In a large bowl whisk together all dry ingredients and set aside. 
2- Grab a smaller bowl and lightly beat your egg.  Add Melted butter, greek yogurt, milk, lemon juice and vanilla and whisk until combined. 
3- Add wet ingredients to dry ingredients and mix until well incorporated, don't over mix. 
4- Grease or line muffin tin and divide batter among 12 muffin cups.  Bake in a 350 degree oven for 25 minutes or until tooth pick inserted comes out clean. 

** While muffins bake whisk together lemon juice and powdered sugar and set aside.  Let muffins cool 5 minutes in pan and then lightly drizzle muffins with glaze.  Allow muffins to fully cool before removing from the pan! 


Want more delicious muffin recipes?  Check these out from around the web!
Lemon Poppyseed Muffins - Two Peas and Their Pod
Lemon Muffins with Chia Seeds and Honey Glaze - Pinch of Yum 
Lemon Blueberry Muffins - Cooking Light 

1 comment:

  1. these sound like they would be perfect for an outdoor brunch for spring. I always loved a good lemon square as well!


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