Sweet-Tart Muffins juggles its two namesake flavors oh-so beautifully! The sharp, sunny lemon flavor is certainly tart, but when balanced out with the sweetness from the tender cake and the sugary glaze on top, each bite becomes a paradise. Each muffin has such a vibrant flavor you won’t even need coffee to wake you up; a bite of Sweet-Tart Muffins will do the job!
Ingredients
For the lemon muffins:
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 lemon, zested, plus more, to taste, for topping
- 1/2 cup neutral oil
- 1 cup whole milk, room temperature
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
For the glaze:
- 1 1/2 tablespoon freshly squeezed lemon juice
- 1 cup powdered sugar, sifted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a 12-cup muffin tin with liners.
Step 3 –In a large bowl, add the butter and the granulated sugar and, using an electric hand mixer, beat them together until light and fluffy, about 2-3 minutes.
Step 4 –Add the eggs, one at a time, to the butter-sugar mixture and slowly whip to combine after each addition.
Step 5 –Add the vanilla extract and the zest of 1 lemon to the butter mixture and beat to combine.
Step 6 –While continuing to whip the butter mixture, slowly pour in the oil.
Step 7 –While continuing to whip the butter mixture, slowly add in the milk.
Step 8 –Sift the flour, the baking powder, and the salt into the butter mixture and, using a rubber spatula, fold the dry ingredients into the mixture, taking care not to overmix.
Step 9 –In a small bowl, add the vinegar and the baking soda and mix to combine.
Step 10 –Immediately add the bubbly vinegar mixture to the batter and fold it in until just combined.
Step 11 –Pipe or spoon the muffin batter into the prepared muffin tins until each cavity is about 3/4 full.
Step 12 –Bake until a toothpick inserted into the center comes out clean, about 20-22 minutes.
Step 13 –Let the muffins come to room temperature.
Step 14 –In a small bowl, add the lemon juice and the powdered sugar and whisk to combine.
Step 15 –Spoon or pipe the lemon glaze over the muffins.
Step 16 –Serve garnished with the extra lemon zest.
