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Okay, I LOVE breakfast food that can double as dessert! I actually made these at 9pm last night which is why the picture is so dark. But oh my they were scrumptious!!!!
1/2 cup Butter (room temperature)
2/3 cup Sugar
1 1/3 cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 TBS poppy seeds (you can omit these if you don’t have any)
2 Lemons Zested (don’t know how to zest a lemon?? no problem, neither did I… keep reading for instructions)
1/4 tsp Salt
1/2 Cup Milk
1 tsp Vanilla
Preheat oven to 400.
Mix together flour, baking powder, baking soda, poppy seeds, and salt. Zest your lemon into the dry ingredient mixture. To zest a lemon all you have to do is get a fine grater and grate the outside skin of the lemon…. this is where a majority of your flavoring comes from! Set this bowl to the side.
In a separate bowl beat butter and sugar together then add eggs one at a time. Squeeze all the juice out of the lemons into the bowl and mix together. Add in the vanilla.
Slowly mix in your dry ingredients and milk and mix well.
Put liners in your muffin tins. Fill the muffin tins 3/4 of the way.
THIS IS THE IMPORTANT PART:
To get those beautiful rounded peaks on the muffins (instead of the shallow flat muffins) you need to put your muffins in the oven and in EXACTLY 5 minutes turn the oven down to 350 degrees. I don’t know why this works but it does….my muffins have NEVER looked so beautiful! Let them cook for about 20 more minutes…. or until they are lightly golden brown.
Okay, ready for the glaze???
1/4 cup Butter
1 1/2 cups Powdered Sugar
Melt the butter. Sift in the powdered sugar and mix until smooth. Squeeze the juice out of your lemon and mix well. For added flavoring zest some of your lemon into the mixture as well.
Once your muffins have cooled… drizzle the glaze over them and they’re ready to devour!
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