Lemon Glazed Muffins

        I can sum up these muffins in three words--moist, lemony, and sweet. These muffins are SO good and will be sure to put a smile on your face. However, if you look at my chocolate chip muffin recipe and compare it to this one, you might notice some similarities. These cupcakes are alike but VERY different in taste, and that is part of the magic of baking recipes. My base for all of my muffins and cupcakes are the same: sugar, eggs,buttermilk, flour,baking power and soda. from these, it's all about the flavor. Get to know your base and use your creativity to make recipes of your very own! Just remember that different ingredients will require different baking times and you'll have to adjust for that. That's the only tricky part! Now let's get down to how to make these muffins!

                    Lemon Glazed Muffins

       Prep time: 5mins             Cooktime: 13-15mins           Yields 1 dozen

For a bit of a different flavor, add 1 1/2 cups of blueberries to the batter. Yum!

Ingredients                         

1/2 butter (1 stick) melted            

1 cup sugar

1 cup buttermilk

2 larger eggs

2 cups flour

1 tsp baking soda

1tbsp baking powder

1 lemon, zested and juiced

3/4 cups powdered sugar

1 1/2 tbs half and half

1. In a medium whisking bowl, mix melted butter, suagr, eggs, and buttermilk.

2. Grate lemon zest into the batter. Slice the lemon in half and add the juice too. Be careful not to get any seeds in the batter!

3. Add the baking soda and baking powder. The batter with begin to fizz and froth. This is normal and okay as the acidity of the lemon is reacting with the base. 

4. Add the flour one cup at a time, mixing thoroughly between each cup added.

5. Preheat the oven to 375 degrees and line the baking tin with cupcake liners.

I got a pack of these (also comes with pink and blue) at Michael's and thought they were super cute and fitting for the lemon theme. :) Fill each liner with two tablespoons of batter. Then bake for 13-15 minutes. To check if they are done, lightly tap the tops of the muffins. If they are done your fingers should bounce back up. If not, bake for a few more minutes.

6. In a small mixing bowl. Mix together the powdered sugar and half and half. Most glaze recipes out there will tell you to use milk and if you would like to, go ahead and substitute. I like the extra thickness that half and half adds. Use a spoon to drizzle the glaze over your muffins and enjoy!:)

Cooking confession: It's no secret that I love baking cupcakes and muffins. I love baking and decorating miniature cakes! Normal size cakes,,,not so much.