Take-out Tuesday, Lemon Mini Muffins

the Painted Apron

6 years ago

I’m usually not a big muffin fan, but these babies are so good they are simply irresistible!

I stumbled across this recipe from Simply Stacie, and instantly decided I had to make them right away

You probably have all the ingredients in your pantry,

Sour cream also goes into the muffin batter, or you can sub Greek yogurt

You mix the butter with sugar and add the wet ingredients, eggs, lemon juice, and vanilla

Mix the flour with baking soda and salt

Then mix the dry into the wet, adding the sour cream

When just combined, fill sprayed muffin tins with batter, I recommend using a cookie scoop and silicone pans for easy release. You can also line your pans with cupcake papers if desired

Sprinkle raw batter with sugar and bake until just done

Cool muffins on wire rack

Now for the good part, lemon glaze!

A plastic squeeze bottle is handy to use, and you can store leftover glaze in the refrigerator and use it for pancakes, french toast, pound cake or fruit

You can also squirt a little into the muffin

I will be making another batch for Easter snacking next week

Don’t forget the lemon zest!

Since they are mini sized they are practically guilt free!

These will stay fresh for up to 5 days in a covered container at room temperature, or you can refrigerate them

This recipe is adapted from Simply Stacie, she made 12 standard muffins, but I opted to make mini muffins and my version makes 20-24 minis

Lemon Mini Muffins

Course Appetizer, Bread, Breakfast, Snack

Cuisine American

Keyword blueberry brunch casserole, breakfast muffins, easy muffins, lemon mini muffins,, lemon muffins

Prep Time 15

Cook Time 13

Servings 24 muffins

Equipment

mini muffin pan

Ingredients

Muffins

1/2 cup butter softened
1 cup sugar plus 1 T, divided
2 eggs
1 tsp vanilla extract
1/4 cup fresh lemon juice
1/4 cup lemon zest divided
1 3/4 cups flour
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sour cream

Glaze

1/2 cup powdered sugar
lemon juice

Instructions

Preheat oven to 375F
Zest 1-2 lemons and then juice for 1/2 cup. Spray mini muffin tins, use silicone pans for easy release.
Beat butter into 1 cup sugar until combined. Add the eggs, 1/4 cup lemon juice, 1/2 of zest, and vanilla and combine.
In a separate mixing bowl combine flour, salt and baking powder.
Add flour in batches, alternate with sour cream, and mix until just combined and moistened. Fill muffin pans, a cookie scoop works great. Sprinkle muffin tops with the 1 T sugar
Bake for 13 minutes, use a cake tester to see if done. Return to oven for 1-2 more minutes or until just done. Do not over bake.
Cool muffins for 10-15 minutes and remove from pan to cooling rack.
Make glaze by adding lemon juice 1 T at a time until desired consistency. Drizzle glaze over muffins and sprinkle with remaining zest. Refrigerate any leftover glaze for future use {pancakes, pound cake, fruit}.