Mini Glazed Lemon Muffins

Hello everyone! Today I would like to share a recipe for sweet and super soft mini muffins. They have just enough tang to balance out the sweet glaze, and are the perfect accompaniment for tea or coffee!

If you’re looking for a refreshing recipe to make this summer, look no further. These muffins are nice and light, as well as being snack sized, so they aren’t too rich or overbearing.


I hope you’re having a great summer! It is hot where I live, but it helps to have a sweet treat every now and then. These are great when chilled, and you could even freeze them for 10-15 minutes before eating to get them nice and cold.

For a little variety, you can swap the lemon juice in the glaze for orange juice or lime juice, depending on what kind of flavor you’d like.

Mini Glazed Lemon Muffins

Difficulty: Easy
Servings

48

servings

These muffins are the perfect size for snacking, and are a nice and refreshing summertime treat!

Ingredients

  • 1 3/4 cups (250g) all-purpose flour

  • 1/2 tbsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2/3 cup (135g) granulated sugar

  • 2 eggs

  • 3/4 cup (170g) plain greek yogurt (can be full fat or fat free)

  • 6 tbsp (75g/0.75 stick) salted butter, melted

  • 1 tbsp lemon zest

  • 1/4 cup (56g) fresh lemon juice

  • 1/2 tsp vanilla extract

  • For the glaze:

  • 1 cup (120g) powdered sugar

  • 2-3 tbsp (28-42g) fresh lemon juice

  • 2-3 tbsp heavy cream

Directions

  • Preheat oven to 425°F and lightly grease a mini muffin pan. Optionally, line the pan with greased mini muffin liners.
  • In a large bowl whisk together eggs, yogurt, lemon juice, lemon zest and vanilla extract. While whisking, pour in the melted butter to keep it from solidifying. Stir in the flour, baking powder, baking soda and salt. Be careful not to overmix.
  • Divide using a 1-tbsp scoop into the prepared muffin pan. The cups should be about 3/4 full. Bake for 1 minute, then reduce the heat to 350°F and bake for 5-7 minutes, until a toothpick inserted into the middle comes out mostly clean.
  • Remove and let cool in the pan to room temperature, then gently remove and place on a wire rack.
  • For the glaze, whisk the powdered sugar, lemon juice and cream. If it is too thick, add an equal amount more cream and lemon juice. If it is too thin, add more powdered sugar. Pour the glaze over the cooled muffins and let it set for 10-15 minutes. Once it is solidified a bit, cover and refrigerate. They will last about 5 days in the fridge, or 2 months in the freezer. Enjoy!

Recipe Video

Notes

  • For some variety, swap the lemon juice in the glaze for orange juice or lime juice.

My Tools:

Medium Bowl: https://amzn.to/4bYmtGo
Liquid Measuring Cup: https://amzn.to/3z8oS2H

Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!


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