Surprise, another lemon recipe! You all know it’s my favorite flavor and I know from a lot of my Facebook friends it is a very favorite for many of you, too! We had a whole bunch of lemons left over from a party recently and some lemon muffins sounded like a great little treat. These muffins are tender with a light, lemon flavor. For an extra dose of lemony sweetness, drizzle an easy, lemon glaze over the muffins while they’re still hot. Hosting a brunch or party? We can really kick these up a notch with a slice of candied lemon on top for a truly pretty and decadent little treat!
If you never tried making candied lemon slices or peel before, it’s so easy to do and totally yummy! I’ll be honest, I didn’t slice my lemons as paper thin as I should have but I like the look of the candied slices. If you take the candied lemon off the muffin, take a bite of the muffin with a bite of the candied lemon slice…. it’s pretty delicious! Candied lemon slices are a pretty garnish for all kinds of desserts.
Glazed Lemon Muffins
- 1 ½ cups all-purpose flour
- 2/3 cup sugar
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 beaten egg
- ½ cup butter, melted and cooled
- 2 teaspoons finely chopped lemon peel
- 3 ½ tablespoons fresh lemon juice
- ½ cup buttermilk
- 1 ½ cups sifted confectioner’s sugar
- 3-4 tablespoons fresh lemon juice
Here’s a quick tip when using cupcake liners to make muffins! After you place your liners in the cupcake tin, give them a quick spritz of Pam Baking Spray. Once you remove the muffins from the tin, the paper liners will easily slip off the muffins and they’ll look pretty! Line a 12 cupcake or muffin tin with paper liners; this recipe will make 12 standard sized muffins. Preheat oven to 400 degrees. Melt butter and let cool.
In a mixing bowl, combine flour, sugar, baking soda and baking powder. Make a well in the center of the dry ingredients. In a separate bowl, combine egg, cooled, melted butter, lemon peel and lemon juice. Add buttermilk and stir to combine all liquids. Add egg mixture to dry ingredients and stir just until moistened. Batter should be lumpy!
Spoon batter into prepared muffin cups, filling about two-thirds full. Bake in 400 degree oven about 15 minutes or until lightly golden. While muffins are baking, prepare easy glaze. Combine sifted confectioner’s sugar and lemon juice; mix, adding additional lemon juice or sugar, until consistency of glaze can be drizzled from a spoon.
Cool muffins on wire rack about five minutes; remove from muffins from pan and slip off paper liners.
While muffins are still warm, drizzle with lemon glaze, letting glaze run down the sides of the muffins. Place a piece of parchment paper under wire rack to catch dripping glaze!
To make your muffins extra fancy, make some easy, candied lemon slices!
Slice one lemon into very thin slices. Remove seeds and ends of lemon rind. Bring a pot of water to a full boil; while water is boiling, fill a large bowl with cold water and ice cubes.
Briefly boil lemons to soften the rinds, about a minute. Remove lemon slices from boiling water to ice water filled bowl. Drain lemons. In a skillet, bring 1 cup of water and 1 cup of sugar to a full bubbling, boil, stirring to make sure all sugar is dissolved. Once bubbling liquid is clear, reduce heat and add lemon slices in single layer. Simmer lemons (don’t boil!) for 1-2 hours or until rinds are translucent.
Cool lemon slices on a wire rack over parchment paper. To keep lemons from sticking to the wire rack, give it a light spray of oil. Even after drying, lemons will be slightly sticky – but delicious! Store covered with waxed paper. I have to tell you, these candied lemons are so good and kind of addicting!
Whether plain, glazed or a little over the top with candied lemon slices, these Lemon Muffins are a great treat! I think your family will love them and think about adding them to a brunch buffet or afternoon party menu.
Thanks for stopping by today and hope your Sunday is full of sunshine and lemon!
Linking up to these great parties!