Lemon Glazed Mini Muffins

Makes 12 muffins



2 C all-purpose flour
¾ C sugar
½ t baking soda
1 T baking powder
½ t salt
1 egg
4 T melted butter
2 C whole milk
3 T fresh squeezed lemon juice
Zest from one large lemon
1 t vanilla

  • Lemon juice and powdered sugar with a dash of salt to glaze consistency. I usually start out with 2-3 T of lemon juice and begin adding the powdered sugar a heaping spoonful at a time until the right consistency.


  • In one bowl combine the flour, sugar, baking soda and baking powder, zest and salt. Mix well with a fork. In another bowl, break an egg ans whisk to blend. Then add the milk, lemon juice and vanilla. Whisk to combine all ingredients until smooth. Take melted butter and add a little of the milk/egg mixture to it, about 2 T and mix in. then pour the rest of it into the liquid. Just make sure your butter is boiling hot. Let it sit for a minute or two to cool down.
  • Make a well in the dry ingredients and add the wet. Using a spatula, stir gently to combine until all the flour is blended in. Be careful not to overblend. You’re just looking to get all the ingredients moist. Pour into greased muffin tins. Bake at 350 degrees F for about 20-25 minutes until browned. Remove, let sit for about 5 minutes, invert onto a cooling sheet, then immerse the tops down into the glaze and set back straight again. Can serve wit a bit of chopped fresh mint.

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