These lemon muffins are perfect for a winter Saturday morning - easy to make and extremely yummy (they're always gone by evening). And yes, they look a bit like donuts (Mmmm) but it's only because I used my giant muffin tin and the centers collapsed a bit - I'm so ashamed :(
Ingredients:
Muffins -
- 1 Stick Butter, Melted
- 1 Cup of Sugar
- Zest from 1 Large Lemon
- 2 Eggs
- 1/2 Cup of Milk
- 1 & 1/2 Cups Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
Heat oven to 350°
Using a large wooden spoon, mix butter and sugar. When combined, add lemon zest and eggs and stir thoroughly. Add milk and stir. Add flour, baking soda and salt and stir until everything is well combined.
Pour batter into your favorite non-stick muffin tin - fill each cup about 2/3 full - and bake for 20-25 minutes until they are golden brown and just look right.
Remove from oven, cool for 5-10 minutes and then poke a bunch of holes in the top of each muffin with a skewer.
Then make the lemon syrup.
Ingredients:
- Juice of 1 large lemon or 1/4 cup of Limoncello (YES!)
- 1/4 Cup of Sugar
Heat until sugar is melted and syrup is smooth. Using a large spoon, drizzle the syrup on the muffin tops - it will absorb through the holes you punched.
That's it. Not much to clean up and some happy munching ahead. Enjoy!
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