Lemon muffins with lemon glaze taste like a ray of sunshine of a great day. Seriously, there’s nothing better than these little glorious bites.
When it comes to breakfasts I’m a happy muffin eater. I mean sure, eggs are delicious, and a piece of toast with some butter immediately brings some nostalgia back, but for me, there’s nothing quite as good as a fluffy, hearty muffin. That’s why you can find healthy chocolate muffins, and donut muffins on this blog because muffins are breakfast goals.
But I’m also pretty consistent with my morning routine, which means that I have been making healthy chocolate muffins for at least 3 months straight and having them for breakfast every single day. Needless to say, I felt trapped in a rut and took to the kitchen to spice things up, or should I say lemon things up (oh my gosh, this is a lame joke, please stop me)
And that0s how these lemon muffins cake to life. They are oh my god so good. Fluffy and hearty at the same time, they are also pretty low on sugar but taste like dessert and they make your mornings instantly better (trust me on that one)
To be completely honest with you I completely fill them up. Look I know that you are supposed to fill the pan with batter until 3/4 full I have read my fair share of Martha Stewart magazine and watched way more food network that I’m proud of admitting, But in here we live life to the limit, we fill the pan with batter, we see the muffins rise, we cheer them up and then we enjoy them warm.
I don’t have a scientific reason to support my theory but I firmly believe that filling them so much is what makes them so fluffy and give them that little oomph on top. I also believe that’s the reason why the edges caramelize so beautiful. Om nom nom.
And can we please talk for a hot second about the lemon glaze. I mean you can leave it out if you feel like it but it totally adds up to the lemon factor and makes these lemon muffins go from a 10 to a 15. And it’s just confectioners sugar, a little bit of lemon zest and a few drops of milk. It’s way beyond easy and so good you’0ll want to lick it from the spoon, and the bowl, and then just eat it all before it has the chance to reach your lemon muffins (don’t worry, I’ve been there, I’ve done that).
- ½ Cup butter
- 1¼ Cup all purpose flour
- 1¼ Cup whole wheat flour
- 1 Tsp baking powder
- ½ Cup sugar
- ½ Cup brown sugar
- 2 Eggs
- ¼ Cup lemon juice
- 1 Tsp lemon zest
- ¼ Cup milk
- For the lemon glaze:
- 1 Cup confectioner´s sugar
- 1 Tbsp mil
- 1 Tsp lemon juice
- ½ Tsp lemon zest
- Preheat the oven to 350 degrees. Grease a muffin tin and set aside.
- In a bowl mix the butter and both sugars. Add the eggs, one at a time and beat until incorporated.
- Add the lemon juice and lemon zest.
- Slowly mix in both flours, baking powder and milk and whip up until you have a shiny batter.
- Divide batter among the muffins cups and take to the oven. Bake for 18 to 22 minutes or until done.
- Remove from oven and let them cool.
- Meanwhile, mix the confectioner's sugar with the lemon juice, lemon zest, and milk. Pour over the muffins and enjoy.