Healthy Lemon Muffins
I can’t even begin to describe how amazingly delicious, soft and moist these muffins are!
Equipment
- 12 cavity muffin pan lined with liners. Spray the liners with oil. *If you don’t use the liners, just make sure to oil or grease the cavities before adding the muffin batter*
Ingredients
- 1 3/4 cups and 3 tbsp flour
- 1/2 tsp salt
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup and 1 1/2 tbsp sugar, along with an additional 4 tsp..
- 3/4 tsp vanilla extract or go with a full teaspoon if you’d like
- 2 tbsp cooking oil such as organic canola, vegetable, etc.
- 1 egg room temperature
- 2 tbsp Greek yogurt room temperature
- 2 tbsp fresh lemon juice not the imitation one (flavor is completely different)
- Fresh zest from a medium size lemon
- 1 cup + 4 1/2-5 tbsp milk (start with the 4 1/2 first)
- For the lemon glaze: you need powdered sugar, fresh lemon juice, vanilla extract and milk. *recipe down below*
Instructions
- Preheat your oven to 350 degrees. Add the dry ingredients to a large mixing bowl (flour - sugar). Combine or sift together thoroughly.
- Add in the rest of the ingredients, including the lemon zest and juice. Combine everything together until a slightly thick batter forms. Some small lumps will remain.(Optional) Let the batter sit for 10 minutes before baking for a better consistency and texture.Divide the batter between the oiled/greased muffin cavities. *To avoid overfilling the cavities, you may have enough batter to make an extra muffin*
- Bake for 23-24 minutes, or until tested with a toothpick. Note: Make sure the muffins are cool before glazing them.
- Lemon Glaze: Combine 3/4 cup powdered sugar, 3 tsp fresh lemon juice, 1/4 tsp vanilla extract and 1 tsp milk until very smooth. *It’s best to use a fork to combine the ingredients*
- Drizzle the glaze over the muffins. Then allow the muffins to sit for a few minutes afterwards, so the glaze will set; before serving.