These Lemon Muffins have a moist, cake-like texture and come bursting with lemon flavor! Top them off with a zesty, 3-ingredient lemon glaze for some extra lemony goodness.
Place a rack in the center of the oven and preheat the oven to 350°. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside until ready to use.
In a large mixing bowl, whisk together ¾ cup of sugar, egg, lemon zest, and vanilla. Add the butter and whisk until combined.
Stir in the dry ingredients in 3 additions, alternating with the lemon juice and then the buttermilk.
Fill the liners or muffin cup ¾ of the way full, sprinkle with remaining sugar and bake for about 22-25 minutes, or until the tops are golden. Set aside to cool on a cooling rack for 10 minutes. Then, remove the muffins from the tin and set on the cooling rack to finish cooling.
Once the muffins have cooled completely, make the glaze. Add the powdered sugar to a medium-sized mixing bowl, along with the lemon juice, and a pinch of salt. Whisk until the mixture has liquified.
Drizzle the glaze over the top of the muffins with a spoon and allow the glaze to set. About 30-45 minutes more. Serve and enjoy!
Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.
Makes about 16 muffins.
The Anthony Kitchen