Sometimes your children, even if they are four, can have a brilliant idea.
Like Pia for instance. She was up way past her bedtime the other night, chattering away as she likes to do about 18 hours a day (she even talks in her sleep.)
She said “mommy, why don’t you make lemon muffins for your blog?”
Usually I would have distractedly said “mmm hmm, shhh! Go to sleep!” but instead I said:
“Brilliant! Pia, I don’t think I have ever made lemon muffins before!”
So here I am with Lemon muffins. For my dear little Pia and for you! They are moist and fluffy lemon muffins with a tart and sweet flavor and a lovely little drizzle of glaze over the top.
Oh my gosh- also- The whole time I was making these, I kept thinking- what am I forgetting? I’m forgetting something- I know it!
Guess what I forgot? To take pictures. Sorry guys- I’ve lost my mind.
Lemon Muffins, makes 18 muffins
1 ¼ cups white sugar
1 Tbs plus 1 tsp lemon juice
1 tsp lemon zest, minced
¼ cup butter, melted
¼ cup oil
2 ½ cups flour
2 ½ tsp baking powder
1 tsp salt
1 cup buttermilk
1 cup powdered sugar
1 Tbs lemon juice
1 Tbs cream
Preheat the oven to 375 degrees. Prepare a muffin pan by spraying it with cooking spray.
Melt the butter in a small pan.
In the bowl of a standing mixer, whip together the sugar and eggs until fluffy.
Add the oil and the melted butter and whip to combine.
Add the lemon zest and juice and mix until well combined, (scrape the sides of the bowl down).
In a separate bowl, mix together all of the dry ingredients.
Pour the wet ingredients on top of the dry ingredients and gently fold together until just combined.
Add the buttermilk.
Scoop into the muffin pans.
Bake for about 13 minutes or until the tops are just golden and the inside is baked through.
While the muffins are baking, make the glaze.
Gently whisk together all of the glaze ingredients in a small bowl.
When the muffins are cool enough to remove from the baking pan, transfer them to a cooling rack positioned over a sheet pan.
Drizzle them generously with the lemon glaze.